Any white fish tastes great in this Parmesan-crusted baked fish. Dinner is fast when oven-baked at high temperature with lemony herbed panko and Parmesan.
Ingredient
– 1 lemon, divided– 1 tablespoon olive oil, divided– 1 clove garlic– 1/4 cup panko breadcrumb– 1/4 cup grated Parmesan cheese– 1 1/2 teaspoons Catanzaro herb– 1 pound white fish fillets (I used cod)– salt and freshly ground black pepper to taste– 1 tablespoon Dijon mustard
Direction
1
Heat the oven to 450°F (230°C). Wrap a baking sheet in foil.
Cut lemon in half and wedges.
2
Juice two lemon wedges into a small bowl. Two teaspoons olive oil. Garlic clove into paste with a microphone grater; add to bowl. Add panko, Parmesan, and Catanzaro herbs.
3
Apply remaining 1 teaspoon oil to baking sheet. Salt and pepper both sides of cod; place on baking sheet. Apply Dijon mustard to cod and press panko mixture evenly.
4
Bake for 15 minutes in the preheated oven until fish flakes easily with a fork. Serve with remaining lemon wedges.