Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

In a small bowl combine the breadcrumbs, olive oil, parsley, 2 teaspoons lemon zest (reserve juice for later), onion powder, ¼ teaspoon salt, and ¼ teaspoon pepper and toss until well combined. Set aside.

In a medium bowl, combine the Greek yogurt, mayo, Parmesan, basil, garlic, paprika, lemon juice, and remaining ½ teaspoon salt and ¼ teaspoon pepper.

Pat the cod fillets dry with paper towels and place them on the prepared baking sheet. Spoon the yogurt mixture on the top of each fillet and spread it around with the back of the spoon (nice thick layer). Sprinkle the breadcrumb mixture evenly over each fillet, patting down lightly with your fingers. There should be a good layer of crumbs on each fillet.

Bake for 10 to 12 minutes, or until the temperature in the thickest fillet reads 145 degrees F when measured with an instant read thermometer (time can vary depending on the thickness of your fillets). If needed, you can broil to brown the crumbs more but it should be good - they should be golden brown.

Serve with sautéed spinach and lemon wedges on the side