Roasted Cod with Lemon-Parsley Crumbs

1 cup panko breadcrumbs
3 Tbs. unsalted butter
3 Tbs. finely chopped fresh flat-leaf parsley
2 tsp. finely grated lemon zest
2 clove garlic, minced
1 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper
Six 1- to 1-1/2-inch-thick cod fillets (about 6 oz. each)

Position a rack in the center of the oven and heat the oven to 425°F.

In a small saucepan melt butter.  Add garlic and cook until aromatic.  Add lemon juice.
In a medium bowl, combine the panko, butter mixture, parsley, and lemon zest. Add a pinch of salt and a grind of pepper and stir to evenly distribute the ingredients.

Line a heavy-duty rimmed baking sheet with parchment. Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so it adheres. Roast until the breadcrumbs are browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check), 10 to 12 minutes, depending on the thickness of the fillets. Serve immediately.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 4; Protein (g): 28; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 0.5; Sodium (mg): 410; Cholesterol (mg): 80; Fiber (g): 0;