🐟 Panko crusted cod with lemon and parmesan

4 servings · prep 10 min · cook 15 min

Ingredients

• 4 skinless cod fillets, 150 to 180 g each
• 4 to 6 tsp Dijon mustard
• 1 to 2 tsp lemon juice
• 60 g panko breadcrumbs
• 3 to 4 tbsp olive oil (or melted butter)
• Zest of 1 lemon
• 2 tbsp chopped parsley
• 2 garlic cloves, crushed
• 25 g grated parmesan
• Salt, black pepper

Method

1. Preheat the oven to 220 °C (425 °F) and line a tray with parchment. Pat the fillets VERY dry: that is what lets the crust crisp.
2. Mix the panko, olive oil, lemon zest, parsley, garlic, parmesan and salt until the crumbs are evenly moistened.
3. Season the fillets on both sides, then set them on the tray with space between them.
4. Loosen the mustard with the lemon juice and brush it over the top of each fillet: it is both the glue for the crust and the lift of the dish.
5. Spoon the panko mixture over the mustard and press gently so it holds.
6. Bake 12 to 15 min depending on thickness, until the crust is golden and the fish flakes with a fork.
7. Serve at once with lemon wedges and a little parsley.

Adapted from The Cooking Foodie (YouTube)

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