1-Start by preheating your oven to 425°F (220°C) and greasing a baking pan with 1 tablespoon of salted butter to prevent sticking. This sets the stage for a dish that’s ready in about 20 minutes total.

2-Once your oven is ready, place the 4 cod fillets in the pan and season them with lemon juice, kosher salt, and freshly ground black pepper for that zesty base. In a separate pan, melt the remaining 4 tablespoons of salted butter over medium-low heat, then turn off the heat as it starts to foam to avoid burning.

3-Next, add the 3 minced garlic cloves to the melted butter and let it infuse for about one minute, keeping the flavors bright and fresh. Stir in the ½ cup of plain panko breadcrumbs to coat them evenly, then mix in the 3 tablespoons of chopped fresh parsley and season with a bit more salt and pepper.

4-Spread this garlic herb mixture over the cod fillets, pressing it lightly to help it stick. Bake for 12 to 15 minutes until the topping is golden brown and the fish reaches an internal temperature of 145°F (63°C). Serve hot with the lemon wedges for a burst of freshness.

5-First, prepare your workspace by rinsing and patting dry the 4 cod fillets, then place them in the greased pan.

6-Season the fillets with lemon juice, salt, and pepper for a flavorful base.

7-Melt 4 tablespoons of butter, add garlic to infuse, and mix with panko, parsley, salt, and pepper.

8-Coat the cod evenly and bake at 425°F for 12-15 minutes.