Preheat your oven to 200°C (400°F). Line a 9x13 inch baking dish with aluminium foil for the fastest cleanup ever.

Pat the cod fillets dry with kitchen paper. You want them so dry that the paper barely sticks — this ensures the crust adheres and the fish doesn't steam.

In a medium mixing bowl, combine the breadcrumbs, Parmesan, melted butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir with a fork until the mixture looks like damp, golden sand — it should clump slightly when you press it between your fingers.

Arrange the cod fillets in the prepared dish, leaving at least 2cm between each piece. Crowding them traps steam and prevents browning.

Spoon the crumb mixture evenly over the top of each fillet. Press it down gently with the back of the spoon so it forms a thick, even layer — about ½cm thick.

Bake for 12 to 15 minutes. At 12 minutes, the crust will be light golden and the fish will flake easily with a fork. If you want a deeper colour, switch the oven to grill for the final 2 minutes and watch it closely — the crust can go from golden to burnt in seconds.

Remove from the oven and let rest for 2 minutes. You'll hear a faint sizzle as it settles. The fish will continue cooking slightly during this time, and the crust will firm up beautifully.

Serve immediately with lemon wedges on the side. That first squeeze of lemon hitting the hot crust smells incredible — bright and savoury at the same time.