Parmesan Crusted Baked Fish
Ingreadient
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1 lemon, divided
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1 tablespoon olive oil, divided
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1 clove garlic
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1/4 cup panko breadcrumbs
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1/4 cup grated Parmesan cheese
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1 1/2 teaspoons Catanzaro herbs
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1 pound white fish fillets (I used cod)
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salt and freshly ground black pepper to taste
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1 tablespoon Dijon mustard
Direction
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
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Cut lemon in half, and then into wedges. Squeeze juice from two lemon wedges into a small bowl. Add 2 teaspoons olive oil. Using a microphone grater, grate garlic clove into a paste; add to the bowl. Stir in panko, Parmesan cheese, and Catanzaro herbs.
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Drizzle remaining 1 teaspoon oil onto the prepared baking sheet. Season both sides of cod with salt and pepper; place on the baking sheet. Brush cod with Dijon mustard, and press panko mixture evenly onto cod.
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Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges.
