Ingredients:

  • 4 (6 oz / 170 g) Cod Fillets (thick, skinless loins preferred)
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2 g) Freshly Ground Black Pepper
  • 1 Tbsp (15 ml) Olive Oil (for the baking sheet)
  • 2 Tbsp (30 ml) Full-fat Mayonnaise
  • 1 tsp (5 ml) Dijon Mustard
  • 1/2 cup (60 g) Panko Breadcrumbs
  • 1/4 cup (30 g) Freshly Grated Parmesan Cheese
  • 1 Tbsp (5 g) Fresh Flat-leaf Parsley, finely chopped
  • 1/2 tsp (2.5 ml) Lemon Zest
  • Pinch of Paprika or Cayenne (optional)

Instructions:

  1. Preparation and Oven Setup: Preheat the oven to a brisk 400°F (200°C). Line the rimmed baking sheet with parchment paper or foil and drizzle with 1 Tbsp of olive oil. If using a wire rack, oil the rack and place it on the sheet pan.
  2. Prepare the Fish: Crucially, pat the cod fillets completely dry using kitchen paper. Season both sides of the fish thoroughly with salt and pepper.
  3. Create the Binder and Crust: In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth (the Binder). In a separate, shallow bowl, combine the Panko breadcrumbs, grated Parmesan, chopped parsley, lemon zest, and paprika/cayenne (the Crust). Stir well until thoroughly combined.
  4. Coat the Cod: Using a brush or spoon, spread a thin, even layer of the mayonnaise-mustard binder over the top and sides of each cod fillet. Gently press the coated side of each fillet firmly into the Parmesan crust mixture, ensuring the top is completely covered. Place the crusted fillets onto the prepared baking sheet or rack.
  5. Baking and Finishing: Transfer the sheet pan to the preheated oven and bake for 12 to 15 minutes, or until the internal temperature registers 145°F (63°C). If the crust is not yet deeply golden brown, switch the oven to the broiler (grill setting) for 60 to 90 seconds, watching carefully to prevent burning. Remove from the oven, squeeze fresh lemon juice over the top, and serve immediately.