Ingredients:

  • 1.5 lbs white fish fillets (Cod, Haddock, or Halibut)
  • 0.5 tsp Kosher salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1.5 cups panko breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh parsley, finely minced
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder

Instructions:

  1. Preheat and Prep. Set your oven to 425°F (220°C).
  2. Toast the Panko. In a skillet over medium heat, combine 1.5 cups panko and 2 tbsp olive oil. Stir until the crumbs are the color of a golden retriever.
  3. Season the Crumbs. Remove panko from heat and stir in 1 tbsp lemon zest, 2 tbsp parsley, 1 tsp oregano, and 0.5 tsp garlic powder.
  4. Dry the Fish. Pat your 1.5 lbs of fish fillets very dry with paper towels. Listen for the tackiness of the skin; it should feel sticky, not wet.
  5. Set the Base. Season fish with 0.5 tsp salt and 0.25 tsp pepper, then dredge in 0.5 cup flour, shaking off any excess.
  6. The Binding Wash. Whisk 2 eggs and 1 tbsp Dijon mustard in a shallow bowl until completely smooth and pale yellow.
  7. Final Coating. Dip the floured fish into the egg wash, then press firmly into the toasted panko mixture.
  8. Bake the Fillets. Place fish on a parchment lined sheet (or a wire rack). Bake for 12-15 minutes until the thickest part flakes easily with a fork.
  9. Rest and Scent. Let the fish sit for 2 minutes. You should smell the toasted herbs intensified by the oven's heat.
  10. Serve Hot. Plate immediately with extra lemon wedges.