I'm not the biggest fish fan in the world. But I'm warming up to it as I try different types of fish or recipes for fish that I find that I like. Last night we decided to try using panko crumbs and tried this recipe for Panko-Crusted Cod. It was delicious! We served it with brocolli (another food I'm trying to warm up to) and it was such a tasty meal. If you haven't tried panko crumbs yet, or if you haven't tried putting them on cod, you have to try this recipe!
Recipe from the Washington Post
1 cup panko (Japanese-style bread crumbs....we found we needed less than 1 cup)
Freshly grated zest of 1 medium lemon (we left this out and didn't miss it)
1 tablespoon finely chopped parsley
4 4-6 ounce skinless cod fillets, preferably at least 1 inch thick (we only had 3 filets)
1/4 teaspoon salt to taste
3 tablespoons Dijon mustard, or more to taste
Nonstick cooking oil spray, for the crumb topping
Approximately 4 tablespoons lemon juice, for garnish
Preheat the oven to 375*. Use aluminum foil or parchment paper to line the bottom of a baking dish or rimmed baking sheet large enough to hold the fish fillets in a single layer.
Combine the panko, lemon zest and parsley in a shallow baking dish; mix well.
Use paper towels to pat the fillets dry. Place them skinned (darker) side down on the lined baking dish or sheet, then sprinkle lightly with salt.
Use the mustard to evenly coat the tops of the fillets. Working with one fillet at a time, invert each one onto the panko mixture, pushing down gently so the crumbs adhere to the mustard coating. Return the fillet to the baking dish or sheet and repeat with the remaining fillets. Use nonstick cooking oil spray to lightly coat the fillets crumb topping.
Bake for about 12 minutes, until the fish is cooked through (based on a guideline of 10-12 minutes cooking per inch of thickness). Transfer to the stove top (off the heat) while you preheat the broiler.
Position the top oven rack 4-6 inches from the top broiling element; preheat the broiler.
Broil the fillets for 1-2 minutes, just to brown the crumb topping.
Meanwhile, spoon about 1 tablespoon of lemon juice across each individual plate. Add a splash of olive oil (about 1 teaspoon), and then lay a fillet on top of each portion. Serve immediately.