Friday, June 30, 2017

Lemon Crusted Cod

I make this recipe all the time with fresh salmon as well. The panko mixture keeps the fish buttery soft and rich with flavor. All you need to side this salmon is a green salad. You can also use tilapia or any other white fish to make this recipe.

1 1/2 cups Panko
3 tablespoons finely chopped parsley 
1 teaspoon kosher salt 
1 teaspoon coarse black pepper 
1/4 cup extra virgin olive oil + 2 tablespoons 
2 teaspoons lemon zest
1 lemon juiced
2 teaspoons whole grain mustard
4 skinless cod fillets (or any firm white fish)

Preheat oven to 400°. In a medium bowl mix together the panko, parsley, salt, pepper, half of the olive oil, lemon zest, and lemon juice. Place fillets on a lined baking sheet. Drizzle remaining 2 tablespoons of olive oil, sprinkle some more kosher salt and black pepper, and rub the top of each fillet with whole grain mustard. Pack the panko mixture evenly ontop of each slice of cod. Bake in the oven on a middle rack for 12-15 minutes until sizzling and baked through. 

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