Pat the cod fillets dry with paper towels then season with salt, black pepper and lemon juice.
Mix the panko breadcrumbs with oregano, fresh parsley and melted butter.
Place the cod fillets into a baking tray lined with parchment paper.
Divide the panko mixture over the fillets and gently press to stick to the fish.
Bake for 12 to 14 minutes until the crust is crispy and the fish is cooked through with an internal temperature of 145ºF.
Serve with lemon wedges, cooked vegetables or salad.
Notes
It is essential to start with the freshest fish possible. If buying from a store, look out for any discoloration or an unpleasant smell before purchasing. To check if your fish is fresh, press down gently on the flesh— it should bounce back quickly.
Season the fillets with salt and pepper before adding the panko crumbs to your cod fillets. This will bring out more of the natural flavor of the fish.
Avoid overcooking the cod— cook until just done! To test doneness, poke gently into the center of the fillet with a fork. When the fish flakes easily and looks opaque throughout, it is ready to take out of the oven.