Ingredients:

  • 4 (6 oz / 170g) skinless, boneless white fish fillets (cod, haddock, or pollock recommended)
  • 1 tablespoon / 15ml olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup / 100g panko breadcrumbs (Japanese-style breadcrumbs)
  • 1/4 cup / 30g grated Parmesan cheese
  • 1/4 cup / 60ml olive oil
  • 1/4 cup / 15g chopped fresh parsley
  • 2 tablespoons / 12g chopped fresh basil
  • 1 tablespoon / 6g chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper (optional).
  3. Place fish fillets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  4. In a mixing bowl, combine panko breadcrumbs, Parmesan cheese, 1/4 cup olive oil, parsley, basil, thyme, garlic, lemon zest, salt, and pepper. Mix well until the breadcrumbs are evenly coated and the mixture resembles coarse crumbs.
  5. Evenly distribute the herb crust mixture over the top of each fish fillet, gently pressing it down to adhere.
  6. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork, and the herb crust is golden brown. The internal temperature of the fish should reach 145°F (63°C).
  7. Serve immediately.