Considering the Cod

Cod is King, especially when it is coated with this crunchy cheesy crust. This dish is a poor woman's Lobster Thermidor. Vary the taste by playing with the cheeses. I used a whole wheat Panko crumb to lend a slightly earthy flavor to the richness of the melted Parmesan and thick cod.


Crunchy Baked Cod
Serves 2

2 - 4 ounce cod fillets
2 tablespoons mayonnaise
1 teaspoon prepared Dijon mustard
1/4 cup Panko bread crumbs
1/4 cup Parmesan cheese, grated
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
Zest from one lemon
Salt and pepper

Season cod with salt and pepper. Mix together mayonnaise and mustard; spread over top of each fillet. Combine Panko, cheese, Old Bay, garlic powder, and lemon zest on plate; push mayo-side of each cod into the bread-cheese mixture to coat well.

Use butter, olive oil, or cooking spray to grease foil-lined baking sheet. Place fillets, breaded side up, on foil and bake in preheated 400 degree oven 12-15 minutes or until flesh is flaky and topping is golden and crunchy.

Garnish with lemon wedges.