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. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2. 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. 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. 4 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges.

Nutrition per serving