Panko & Herb Crusted Fish

This recipe really works with any fish you like, but it works particularly well with cod, haddock, hake, or halibut. This is another recipe that's a slam dunk and incredibly easy to make making it perfect for any quick weeknight meal.

While we frequently use Dijon Mustard to create this recipe, if you're mustard averse, you could easily use mayo or even prepared horseraddish if you want to keep a bit of the zip. Basically, we're just using it as an adhesive to hold the crust to the fish, while also adding a little flavor, so feel free to get creative with that if you want.

Pank & Herb Crusted Fish

Serves 4

INGREDIENTS:

• 4 6-8oz pieces of your favorite white fish (cod, haddock, halibut, etc)
• 1 cup Panko Bread Crumbs
• 1/4 cup Fresh Parsley, roughly Chopped
• Zest of 1 Lemon, plus wedges for garnish
• 1/4 cup Dijon Mustard, Mayo, or Prepared Horseraddish (your choice!)
• Olive oil
• Salt & Pepper

DIRECTIONS:

1. Combine panko, parsely, and lemon zest in a mixing bowl and slowly add olive oil. Toss to coat. Add in enough olive oil to just lightly coat the panko, approximately 2-4 tablespoons. Season with salt and pepper to taste
2. Gently olive a foil lined baking sheet and place the fish fillets skin-side down (even if the fish is skinless).
3. Using a pastry brush or a spoon, lightly coat the fillets with the mustard, mayo, or prepared horseraddish sauce
4. Top each fillet with panko crust mix until fully covered
5. Place crusted fillets into a pre-heated 425 degree oven and bake for 15-20 minutes or until the fish is cooked through and the panko is golden brown
6. Serve the fish with a side salad or roasted vegetable of your choice and garnish with a lemon wedge and some additional fresh parsely