Ingredients:

  • 4 (6-oz / 170g) Cod Fillets, center-cut
  • 1 tsp (6g) Kosher Salt
  • 1/2 tsp (1g) Coarsely Ground Black Pepper
  • 1 cup (60g) Panko Breadcrumbs
  • 1/4 cup (15g) Fresh Italian Parsley, finely minced
  • 1 tbsp (6g) Lemon Zest
  • 2 cloves Garlic, microplaned
  • 3 tbsp (42g) Unsalted Butter, melted
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 2 tbsp (30g) Dijon Mustard
  • 1 tsp (5ml) Fresh Lemon Juice

Instructions:

  1. Preheat oven. Set your rack to the middle position and heat to 400°F.
  2. Pat the cod fillets extremely dry with paper towels. Sprinkle 1 tsp kosher salt and 1/2 tsp pepper over both sides of the fillets and let the fish sit for 5 minutes to allow the salt to draw out surface moisture.
  3. In a small mixing bowl, combine the panko breadcrumbs, minced parsley, lemon zest, and garlic. Pour in 3 tbsp melted butter and 1 tsp lemon juice, tossing until the mixture looks like wet sand.
  4. Wipe the fillets one final time to remove any protein-rich moisture. Mix the Dijon mustard with the lemon juice and brush 2 tbsp Dijon mustard generously over the top of each fillet.
  5. Press the panko mixture firmly onto the mustard layer of each fillet, ensuring the crust is about 1/4 inch thick.
  6. Drizzle 1 tbsp olive oil on the baking sheet and place the fillets on top. Bake for 12 mins until the crust is golden and the fish flakes with a fork.
  7. Let the fish sit for 3 mins on the pan.