The mild flavored, flaky flesh of cod is a delightful choice for a protein. This versatile white fish is available throughout the year, making it easily adaptable to all methods of cooking. We topped our fish with Panko, which is a Japanese breadcrumb. It is generally coarser than regular breadcrumbs. It makes a delicious crunchy coating for baked cod that is lightly seasoned with butter, garlic and parsley. We complemented this dish with sweet and delicious baby carrots and hearty asparagus as well.