Crispy Florida Citrus Parmesan Cod

Our Story

AJ and Gab made this one together, and it is exactly the kind of meal Dining with the Dillons is about. We kept the seasoning simple and used Salt Sisters Florida Citrus Sunrise across the entire plate. That one citrus blend ties the cod, potatoes, and broccoli together without overpowering anything, and the Parmesan on both the fish and the potatoes adds the perfect crispy finish. It looks impressive but is incredibly easy to pull off on a weeknight.

Quick Stats

• Serves: 4

• Prep: 15 min

• Cook: 40 min

• Total: 45 min

• Difficulty: 2 / 5

• Cost: $$

Ingredients

For the cod

• 4 cod fillets

• 4 tbsp avocado oil, divided

• 2 tbsp fresh lemon juice

• 2 tsp minced garlic

• 2 to 3 tsp Salt Sisters Florida Citrus Sunrise seasoning

• 1 cup panko breadcrumbs

• 1/2 cup grated Parmesan

• Lemon wedges

For the citrus roasted potatoes

• 1 bag baby yellow potatoes, cut into eighths

• 2 tbsp olive oil

• 1 tsp garlic powder

• 2 to 3 tsp Salt Sisters Florida Citrus Sunrise seasoning

• 1/4 cup grated Parmesan

For the broccoli

• 1 large head broccoli, cut into florets

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1 to 2 tsp Salt Sisters Florida Citrus Sunrise seasoning

Instructions

1. Preheat the oven to 400F and line two sheet pans with parchment or lightly grease them.

2. Roast the potatoes: cut into eighths and toss with olive oil, garlic powder, and a generous amount of Florida Citrus Sunrise. Spread in a single layer and bake 40 minutes total, flipping at 20 minutes and sprinkling the grated Parmesan over them at 35 minutes. Pull when tender inside and crispy outside.

3. Prep the cod: pat completely dry, brush both sides with avocado oil, and season generously with Florida Citrus Sunrise. Whisk together 3 tbsp avocado oil, the lemon juice, and minced garlic, then brush over both sides. Mix the panko and Parmesan and press onto both sides of each fillet. Place on a sheet pan and drizzle the tops lightly with avocado oil.

4. Bake the cod 12 to 15 minutes, until it reaches 140 to 145F and flakes easily. For more color, broil 1 to 2 minutes at the end. Finish with fresh lemon.

5. Roast the broccoli: toss the florets with olive oil, garlic powder, and Florida Citrus Sunrise, spread on a sheet pan, and roast 15 minutes until tender with lightly browned edges.

6. Serve everything together with lemon wedges.

Timing game plan: potatoes in at 0:00, toss at 20 minutes, add the cod and broccoli at 25, Parmesan on the potatoes at 35, everything finishes around 40. Broil the cod 1 to 2 minutes at the end if you want more color.

Brands We Used and Love

• Salt Sisters Florida Citrus Sunrise

• Panko breadcrumbs

• Grated Parmesan

• Avocado oil

• Olive oil

Shop the full kit here: https://shopmy.us/shop/collections/6264976

Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking

The Dillon Scorecard

• AJ: 5 / 5

• Gab: 5 / 5

• Trey: At it all so 5/5

What We'd Change Next Time

This is a great make-ahead: roast the potatoes and mix the panko-Parmesan crust earlier in the day, then bake the cod fresh right before serving. A little extra lemon at the table never hurts.

Estimated Nutrition

Per serving (1 of 4): roughly 470 calories, 34g protein, 38g carbohydrate, 18g fat. This is an estimate based on standard ingredient values and will shift with fillet size and how much Parmesan and oil you use.

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