Season cod with dry seasoning mix. Refrigerate for at least 30 minutes but preferably overnight.
Remove the cod fish from the refrigerator and allow fish to reach room temperature.
Pre-heat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
IIn a small bowl, combine the panko bread crumbs, lime juice, olive oil, and remaining spices.
Top the fillets with the panko mixture pressing down to make sure the crust sticks.
Bake the cod for 12-15 minutes. Remove and douse with some more lime juice.
Notes
Lemon juice works fine in place of lime juice.The beauty of this recipe works with other flaky fish like snapper, flounder, or whiting).Regular breadcrumbs could work but will create a different texture altogether. It will not be as light or crunchy as panko.The panko adds for a crispy topping, but you can jazz things up some by adding some parmesan cheese for a nice flavorful parmesan crustReplace the olive oil with butter for buttery panko breadcrumbs that taste delicious!I used jerk seasoning because that's what I had on hand. Feel free to make your own dry spice mix. Garlic powder, kosher salt, black pepper, and smoked paprika make for a really good simple homemade mix.Serve with a great side dish like coconut rice, rice pilaf, Jamaican cabbage, green beans, or simply with my favorite side - french fries. I went for a completely Jamaican vibe with the plantains and rice and peas.You can also keep it old school and serve the cod with a dollop of tartar sauce on top
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