1 tablespoon extra virgin olive oil

1 ½ cups panko breadcrumbs (plain/unseasoned)

1 teaspoon Old Bay Seasoning

½ teaspoon sea salt, plus additional for seasoning

¼ teaspoon freshly ground black pepper, plus additional for seasoning

1 tablespoon chopped fresh parsley or 1 teaspoon dry parsley flakes

⅓ cup mayonnaise

1 pound skinless cod fillets (3 to 4 fillets)

4 to 5 small hamburger or potato buns, split

½ cup homemade tartar sauce (or store-bought)

Optional for serving: Quick coleslaw, sliced tomato

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Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the Coating: In a shallow bowl, combine panko breadcrumbs, Old Bay seasoning, sea salt, black pepper, and parsley.
Prepare the Cod: Pat the cod fillets dry with paper towels and brush them lightly with olive oil.
Coat the Cod: Press each fillet into the breadcrumb mixture, ensuring that it’s evenly coated on all sides.
Bake: Place the coated fillets on the prepared baking sheet. Bake for 12–15 minutes, or until the fish is golden brown and cooked through.
Toast the Buns: While the fish is baking, toast the hamburger or potato buns if desired.
Assemble the Sandwich: Spread mayonnaise on the bottom bun, place the baked fish fillet on top, and add tartar sauce. Optionally, add quick coleslaw or sliced tomato.
Serve: Cover with the top bun and serve immediately.

Lighter Option: Substitute mayonnaise with Greek yogurt for a lighter, healthier spread.

Spicy Kick: Add a few dashes of hot sauce or jalapeño slices to give the sandwich a spicy flavor.

Different Fish: You can use other firm white fish like haddock, tilapia, or flounder in place of cod.

Buns: Try whole wheat or gluten-free buns for a different twist.