Ingredients:

  • 4 (approx. 175–200g each) Cod Fillets or Loins, about 2.5 cm thick, skin removed
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Mayonnaise (full-fat recommended)
  • 1 tablespoon Dijon Mustard
  • 2 cups Panko Breadcrumbs (Japanese-style)
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 1 tablespoon Fresh Lemon Zest (from 1 large lemon)
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Garlic Powder
  • 3 tablespoons Unsalted Butter, melted, or Olive Oil

Instructions:

  1. Preheat Oven: Set the oven temperature to 220°C (425°F). Prepare Rack: Line a sheet pan with foil or parchment, then place a wire rack on top. Lightly mist the rack with cooking spray or oil.
  2. Pat Dry: Pat the cod fillets thoroughly dry using paper towels. Season lightly on all sides with salt and pepper. Mix Binder: In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth. Spread this mixture evenly across the top and sides of the fillets using a small brush or the back of a spoon.
  3. Combine Dry Ingredients: In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, lemon zest, parsley, thyme, and garlic powder. Mix well. Add Fat: Drizzle the melted butter (or olive oil) over the panko mixture and toss thoroughly until all crumbs are coated.
  4. Dredge: Take one binder-coated fillet at a time and press the top and sides firmly into the panko mixture. Ensure the entire surface (except the very bottom) is evenly coated. Arrange: Place the crusted fillets directly onto the prepared wire rack, ensuring there is space between each fillet.
  5. Bake: Place the sheet pan into the preheated oven. Bake for 12 to 15 minutes, or until the crust is deeply golden brown. Check Temp: Check the internal temperature of the thickest part of the fish. It should register 63°C (145°F). Rest: Remove the fish from the oven and let it rest on the rack for 2-3 minutes before serving.