Delicious Baked Lemon-Parmesan Cod Recipe

Author: Lance Arthur | Chef

Ingredients:

• 1 lemon, divided
• 1 tablespoon olive oil, divided
• 1 clove garlic
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons Catanzaro herbs
• 1 pound white fish fillets (cod recommended)
• Salt and freshly ground black pepper to taste
• 1 tablespoon Dijon mustard

Directions:

1. Preheat the oven to 450 degrees F (230 degrees C) and line a baking sheet with foil.
2. Cut the lemon in half and then into wedges. Squeeze juice from two lemon wedges into a small bowl, add 2 teaspoons of olive oil. Grate the garlic clove into a paste and add to the bowl. Stir in panko, Parmesan cheese, and Catanzaro herbs.
3. Drizzle the remaining olive oil onto the prepared baking sheet. Season both sides of the cod with salt and pepper and place on the baking sheet. Brush the cod with Dijon mustard and press the panko mixture evenly onto the cod.
4. Bake in the preheated oven until the fish flakes easily with a fork, approximately 15 minutes. Serve with the remaining lemon wedges.

Nutrition Facts (per serving):

• Calories: 710
• Fat: 30g
• Carbs: 56g
• Protein: 66g

Chef's Tip: Use a microplane grater for the Parmesan for best results; 1/4 cup finely grated cheese weighed about 20 grams.