Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with non-stick cooking spray. Use paper towels to pat the cod fillets completely dry. This is a crucial step to ensure the crust sticks and doesn’t become soggy.

In a medium mixing bowl, combine the Panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, paprika, salt, pepper, and lemon zest. Stir in the melted butter until the mixture looks like coarse, damp sand and the breadcrumbs are evenly coated.

Place the cod fillets on the prepared baking sheet. Season the tops of the fish lightly with an extra pinch of salt and pepper. Spoon a generous amount of the Parmesan mixture onto each fillet, pressing down gently with the back of the spoon or your fingers so the topping adheres well.

Place the baking sheet in the center rack of the oven. Bake for 12 to 15 minutes, depending on the thickness of your fillets. The fish is done when it flakes easily with a fork and the crust has turned a beautiful golden brown color.

Remove the fish from the oven and let it rest for two minutes. Garnish with a little extra fresh parsley if desired. Serve immediately with fresh lemon wedges to squeeze over the top for a bright, citrusy finish.