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.
Parmesan-Crusted Baked Fish Recipe
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
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 1/2 teaspoons Catanzaro herbs
- 1 pound white fish fillets I used cod
- salt and freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
- 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.
- 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.
- Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges.
