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
- lemon: 1 piece (divided)
- olive oil: 1 Tbsp (divided)
- clove garlic: 1 piece
- panko breadcrumbs: 0.25 cup
- Parmesan cheese: 0.25 cup (grated)
- 1/2 teaspoons Catanzaro herbs: 1 piece
- white fish fillets (I used cod): 1 pound
- salt and freshly ground black pepper: (to taste)
- Dijon mustard: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
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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.
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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.
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Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges. Cook’s Note I used a microplane grater for the Parmesan; 1/4 cup finely grated cheese weighed about 20 grams.
