Ingredients:

  • 4 portions Cod Loins (approx. 6 oz each)
  • 1/2 teaspoon Kosher or Sea Salt
  • 1/4 teaspoon Black Pepper (freshly ground)
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons full fat Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 cup Panko Breadcrumbs
  • 1/2 cup finely grated Parmesan Cheese
  • 4 cloves fresh, minced Garlic
  • 2 tablespoons finely chopped Fresh Parsley
  • 1/2 teaspoon Dried Thyme
  • Zest of 1 whole Lemon
  • 1 tablespoon fresh Lemon Juice

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the Crust: In a shallow dish, combine the Panko breadcrumbs, grated Parmesan, minced garlic, parsley, dried thyme, and lemon zest. Toss thoroughly until everything is evenly distributed.
  3. Mix the Binder: In a separate, small bowl, whisk together the mayonnaise and Dijon mustard until smooth.
  4. Prep the Fish: Pat the cod loins aggressively dry using kitchen paper. Season both sides lightly with salt and pepper.
  5. Apply the Binder: Brush the top and sides of each cod loin generously with the mayonnaise-mustard binder.
  6. Crust the Fish: Gently press the coated side of the fish into the Panko mixture, ensuring the crust adheres firmly to the top and sides. Place the crusted loins crust-side up onto the prepared baking sheet.
  7. Bake: Drizzle the olive oil lightly over the tops of the crusted cod. Bake for 12 to 15 minutes, until the crust is deeply golden and the internal temperature reaches 145°F (63°C).
  8. Rest and Serve: Remove from the oven. Squeeze fresh lemon juice over the top immediately. Allow the fish to rest for 2 minutes before transferring carefully to plates.