Baked Cod with Panko Crumb Crust

A light and quick fish entree that’s easy enough for weeknight suppers, but company-worthy as well. The recipe is for 3, as that’s the population of our little family - but obviously can be multiplied as needed, with no adjustment in cooking time.

ingredients

3 8-10 ounce pieces Captain’s Cut cod fillet
1 1/2 tbsp mayonnaise mixed with 1-1/2 tsp Dijon mustard

3/4 cup panko mixed with 1-1/2 tsp Old Bay seasoning, 1 clove garlic minced, 2 tbsp chopped fresh basil, 1 tsp grated lemon rind, and enough extra virgin olive oil to just moisten

Lemon wedges

directions

1
Preheat oven to 425 (convect).
2
Brush the cod fillets with the mayo/Dijon mixture, then sprinkle with panko mixture, pressing to adhere.
3
Bake about 15 minutes in a lightly oiled 12" skillet or shallow baking pan just large enough to hold the fish.
4
Serve with lemon wedges

Source: TasteBook