Panko and Mustard Crusted Cod
Modified from The Perfect Pantry.- Ingredients:
- 2 lb. cod loin (or any mild white fish: cod, halibut, shark, tilapia)
- 1 c. panko
- Zest of two lemons
- 4 Tbsp. roughly chopped flat-leaf parsley
- 1 tsp. kosher salt
- 1/2 tsp. fresh black pepper
- 2 heaping Tbsp. Dijon mustard
- 6 Tbsp. olive oil, divided
- Lemon wedges, for serving
Preheat the oven to 425°F.
Dry the fish with paper towels, and set in an ovenproof casserole dish. Coat on all sides with 2 Tbsp olive oil.
In a small bowl, mix panko, lemon zest, parsley, salt, pepper, mustard, and 4 Tbsp olive oil, until the panko is moistened. Press the mixture on top of the fish with your hand, to form a thick coating.
Bake for 12-15 minutes, depending on the thickness of your fish; with cod loin, which is at least one inch thick, I baked for 15 minutes. Remove from the oven and let the fish rest for 5 minutes before serving.