I love any dish prepared with lemon, butter, parsley, and garlic—four ingredients that can turn a forgettable dish into something you’ll want to make again and again. This easy-to-make baked cod shines with its citrusy and briny flavors. The richness of the butter combines with the savory, pungent flavors of the parsley and garlic to give the dish more depth.

Pair this dish with a beautiful white wine from the island of Corsica. The 2015 Domaine d'Alzipratu Vermentino (Vermentinu in Corsican) bursts with aromas of citrus fruits like lemon and grapefruit, along with riper tropical fruits of peach and mango. On the palate, it is luscious and round. The fruit flavors hit your palate first, and then there are undertones of stony minerality and lip-smacking freshness.

Click here to learn more about Domaine D'Alzipratu and what's happening in Corsican winemaking today.

Serves 4

Ingredients

2 Tablespoons butter plus. little more to coat the pan

1 cup plain panko breadcrumbs

2 lbs cod filet

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 large cloves of garlic, minced (or pressed in a garlic press)

1/2 cup fresh parsley, chopped

zest of one lemon

4 lemon wedges

Instructions

1) Preheat oven to 400 F. Line a baking pan with aluminum foil and lightly coat with butter.

2) Melt the butter in a small sauté pan. Add the breadcrumbs and cook, stirring until they are very lightly browned. Transfer breadcrumbs to a small bowl.

3) Season fish filets on both sides with half the salt and pepper. Place fish on the tin-foil-covered baking sheet.

3) Mix garlic, parsley, lemon zest, and remaining salt and pepper into the breadcrumbs. Sprinkle breadcrumb mixture on top of the fish and bake uncovered in oven about 10 to 15 minutes, depending on the thickness of the fish. Serve with lemon wedges.

Bon Appétit!