Lemony Herb-Crusted Cod with Parmesan Crunch Recipe
This Lemony Herb-Crusted Cod with Parmesan Crunch is a vibrant and flavorful seafood dish featuring white fish fillets topped with a tangy lemon-garlic infused panko and Parmesan crust. Baked to perfection, the cod is tender and flaky, complemented by the herbaceous crunch and a hint of Dijon mustard, making it an elegant yet easy-to-prepare meal perfect for dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
For the Fish and Topping
- 1 pound white fish fillets (such as cod)
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 1/2 teaspoons Catanzaro herbs (or Italian herb blend)
- 1 tablespoon Dijon mustard
- 1 clove garlic
- 1 tablespoon olive oil, divided
- Salt and freshly ground black pepper, to taste
For Serving
- 1 lemon, divided into wedges
Instructions
- Preheat the Oven: Set the oven to 450°F (230°C). Line a baking sheet with foil and drizzle 1 teaspoon of olive oil over the foil to prevent sticking and add flavor.
- Prepare Lemon-Garlic Mixture: Cut the lemon into wedges. Squeeze the juice from two wedges into a small mixing bowl. Grate the garlic clove into a fine paste using a microplane or fine grater, then add it to the lemon juice and stir well.
- Make the Parmesan Herb Crust: To the lemon-garlic mixture, add 2 teaspoons of olive oil, panko breadcrumbs, grated Parmesan cheese, and Catanzaro herbs. Stir until the mixture is evenly combined.
- Season the Fish: Pat dry the white fish fillets and season both sides generously with salt and freshly ground black pepper to enhance the natural flavors.
- Apply Mustard and Crust: Place the fillets evenly spaced on the prepared baking sheet. Brush the tops of the fillets with Dijon mustard, then press the panko-Parmesan herb mixture firmly onto the mustard-coated tops, ensuring a uniform crust.
- Bake the Cod: Bake the fish in the preheated oven for 15 minutes, or until the fish flakes easily with a fork and the crust is golden and crunchy.
- Serve: Remove from the oven and serve immediately, garnished with the remaining lemon wedges for an extra burst of fresh citrus flavor.
Notes
- Catanzaro herbs can be substituted with a blend of Italian herbs such as oregano, basil, and thyme if unavailable.
- Using fresh lemon juice ensures a bright and tangy flavor balance to the rich Parmesan crust.
- For a crispier crust, broil the fish for the last 1-2 minutes of baking watching closely to prevent burning.
- This dish pairs well with steamed vegetables, roasted potatoes, or a fresh green salad.
- Ensure the fish fillets are of even thickness for uniform cooking.
Keywords: Lemony cod recipe, Herb crusted fish, Parmesan crust cod, Baked cod fillets, Mediterranean seafood dish
