This wonderful baked fish with a Parmesan crust may be prepared with any white fish you choose. The entrée will be ready in a short amount of time if it is roasted in the oven at a high temperature and topped with lemony herb panko and Parmesan.
Prep Time Cook Time Total Time Servings
15 mins 15 mins 30 mins 2
Ingredients
- 1 lemon, divided
- 1 tablespoon olive oil, divided
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 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
Directions
Step 1: Preheat the oven to 450 °F (230 °C). Using aluminum foil, line a baking pan.
Step 2: Begin by half the lemon and then cutting into wedges. Squeeze the juice from two lemon wedges into a small bowl. Add two teaspoons of olive oil. Grate the garlic clove into a paste with a microphone grater and add it to the bowl. Stir in the Catanzaro herbs, Parmesan cheese, and panko until combined.
Step 3: Drizzle the remaining one teaspoon of oil on the prepared baking sheet. Before transferring the fish to a baking sheet, season it with salt and pepper on both sides. After coating the fish with Dijon mustard, apply the panko mixture evenly onto the cod.
Step 4: Bake the fish in a preheated oven for 15 minutes, or until readily flaked with a fork. Serve with the lemon wedges that are leftover.
Nutrition Facts (per serving)
| 710 | Calories |
| 30g | Fat |
| 56g | Carbs |
| 66g | Protein |