Ingredients:

  • 4 (6-oz) Cod Fillets, fresh or thawed
  • 0.5 tsp Sea salt
  • 0.25 tsp Cracked black pepper
  • 1 tbsp Lemon juice
  • 1.5 cups Unseasoned potato flakes
  • 1 tbsp Fresh parsley, finely minced
  • 0.5 tsp Garlic powder
  • 0.5 tsp Smoked paprika
  • 2 tbsp Extra virgin olive oil
  • 3 tbsp Dijon mustard
  • 1 tsp Lemon zest

Instructions:

  1. Preheat your oven to 200°C (400°F) and set your wire rack over a lined baking sheet.
  2. Pat the cod fillets with heavy-duty paper towels until completely dry. Season both sides of the fillets with sea salt, black pepper, and 1 tablespoon of lemon juice.
  3. In a shallow mixing bowl, combine the potato flakes, minced parsley, garlic powder, and smoked paprika. Drizzle with 2 tablespoons of extra virgin olive oil and toss with a fork until the texture resembles wet sand.
  4. In a small bowl, mix the Dijon mustard and lemon zest. Brush the top and sides of each fillet with a thin, even layer of the mustard mixture to act as a binder.
  5. Press the mustard-coated side of each fillet firmly into the potato flake mixture until a thick crust forms. Place the fillets on the prepared wire rack.
  6. Bake for 15 minutes, or until the potato crust is golden brown and the cod flakes easily with a fork reaching an internal temperature of 145°F.