Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray or olive oil.
In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, black pepper, and chopped parsley. Mix well to combine and set aside.
In another bowl, whisk together the eggs, Dijon mustard, and lemon juice until smooth.
Pat the cod fillets dry with paper towels to remove excess moisture. This will help achieve a crispy texture.
Dip each cod fillet into the egg mixture, ensuring it's fully coated.
Next, transfer the coated fillets into the breadcrumb mixture, pressing gently to adhere the crumbs to the fish. Make sure both sides are well-coated.
Place the breaded cod fillets on the prepared baking sheet, leaving space between each piece for proper air circulation.
Bake in the preheated oven for 12-15 minutes, or until the cod flakes easily with a fork and the crust is golden brown and crispy.
Remove from the oven and let them cool for a couple of minutes before serving.
