This Parmesan-crusted baked fish is delicious can be made with any white fish. Oven-baked at high temperature, with a lemony herbed panko and Parmesan topping, dinner will be done fast.

Ingreadient

• 1 lemon, divided
• 1 tablespoon olive oil, divided
• 1 clove garlic
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons Catanzaro herbs
• 1 pound white fish fillets (I used cod)
• salt and freshly ground black pepper to taste
• 1 tablespoon Dijon mustard

Direction

1. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2. Cut lemon in half, and then into wedges. Squeeze juice from two lemon wedges into a small bowl. Add 2 teaspoons olive oil. Using a microphone grater, grate garlic clove into a paste; add to the bowl. Stir in panko, Parmesan cheese, and Catanzaro herbs.
3. Drizzle remaining 1 teaspoon oil onto the prepared baking sheet. Season both sides of cod with salt and pepper; place on the baking sheet. Brush cod with Dijon mustard, and press panko mixture evenly onto cod.
4. Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges.

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