This Parmesan-crusted baked fish is delicious can be made with any white fish. Oven-baked at high temperature, with a lemony herbed panko and Parmesan topping, dinner will be done fast.
Ingredients
- 1 lemon , divided
- 1 tablespoon olive oil , divided
- 1 clove garlic
- 0.25 cups panko breadcrumbs
- 0.25 cups grated Parmesan cheese
- 1.5 teaspoonsCatanzaros Catanzaro
- 1 pound white fish fillets
- salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
-
2
Cut lemon in half, and then into wedges. Squeeze juice from two lemon wedges into a small bowl. Add 2 teaspoons olive oil. Using a microphone grater, grate garlic clove into a paste; add to the bowl. Stir in panko, Parmesan cheese, and Catanzaro herbs.
-
3
Drizzle remaining 1 teaspoon oil onto the prepared baking sheet. Season both sides of cod with salt and pepper; place on the baking sheet. Brush cod with Dijon mustard, and press panko mixture evenly onto cod.
-
4
Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges.
Nutrition Facts
Per serving
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