Lemony Parmesan-Crusted White Fish

Name: Lemony Parmesan-Crusted White Fish
Total time: 30 min
Yield: 2
Ingredients: 1 lemon; 2 tbsp olive oil; 1 clove garlic; 30g Panko breadcrumbs; 30g grated Parmesan cheese; 1 1/2 tsp Catanzaro herbs; 450g cod fillets or other white fish; Salt and pepper to taste; 15g Dijon mustard

This zesty, Parmesan-crusted white fish is a delightful dish that can be prepared with any variety of white fish. Baked in the oven at a high temperature, the fish is topped with a lemony herbed panko and Parmesan mixture, making it a quick and delicious dinner option.

30 min

easy

710kcal

calories

56g

carbohydrates

30g

fat

12g

fiber

66g

protein

831mg

sodium

18g

sugar

Dinner Entree American

Ingredients

1 lemon

2 tbsp olive oil

1 clove garlic

30g Panko breadcrumbs

30g grated Parmesan cheese

1 1/2 tsp Catanzaro herbs

450g cod fillets or other white fish

Salt and pepper to taste

15g Dijon mustard

Directions

Step 1

Preheat the oven to 230°C (450°F) and line a baking sheet with foil.

Step 2

Cut the lemon in half and then into wedges. Squeeze the juice from two lemon wedges into a small bowl. Add 10ml (2 tsp) olive oil. Grate the garlic clove into a paste and add it to the bowl. Stir in the panko, Parmesan cheese, and Catanzaro herbs.

Step 3

Drizzle the remaining 5ml (1 tsp) oil onto the prepared baking sheet. Season both sides of the fish with salt and pepper, then place it on the baking sheet. Brush the fish with Dijon mustard, then press the panko mixture evenly onto the fish.

Step 4

Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes. Serve with the remaining lemon wedges.