Roasted Citrus-Crumbed Cod

• 1 14 cups panko breadcrumbs or 1 14 cups breadcrumbs
• 14 cup unsalted butter, melted
• 14 cup chopped Italian parsley
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 1 teaspoon grated lime zest
• 6 (6 ounce) skinless cod fish fillets or 6 (6 ounce) skinless tilapia fillets or 6 (6 ounce) skinless flounder fillets, 1 1/2-inches thick, pin bones removed
• 12 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper, mixed with above salt

1. Heat oven to 450 degrees F. Line a large baking sheet with parchment paper.
2. Combine panko, butter, parsley, and citrus zest until evenly blended.
3. Arrange cod fillets on prepared baking sheet.
4. Season fish with salt mixture.
5. Top with panko mixture, pressing lightly to adhere to fillets.
6. Roast until breadcrumbs are browned and cod is barely opaque in thickest part, about 8 to 10 minutes.

breadcrumbs, unsalted butter, italian parsley, orange zest, lemon zest, lime zest, fish, kosher salt, ground black pepper

Taken from www.food.com/recipe/roasted-citrus-crumbed-cod-341618 (may not work)