Preheat oven to 425°F (220°C) on Bake setting.

Coat shallow baking pan with 1 tablespoon of softened butter. Place cod in dish and season with lemon juice, salt, and pepper.

TIP: place lemon juice into palm and gently rub over cod.

In a small sauté pan over medium heat, melt remaining 4 tablespoons of butter. When the butter has melted and just begins to foam (whiten), turn off heat and add garlic. Let garlic infuse butter for 30 seconds.

Add panko and lightly toss until all butter has been absorbed. Stir in chopped parsley and season with salt and pepper to taste.

Evenly divide panko mixture on top of each cod fillet. Press down lightly.

Bake for 12 to 15 minutes or until panko crumbs are golden brown and fish is just cooked through. Using a digital thermometer, the internal temperature of the fish should be 145°F.

Remove fish from the oven and serve.

TIP: for better presentation, place cooked cod along with topping into individual ramekin/souffle dishes.