- 1 cup Aleia’s Real Panko Original
- 1 tablespoon freshly grated lemon zest (1 medium lemon)
- 1 tablespoon finely chopped flat-leaf parsley
- 2 – 8 ounce skinless cod fillets, preferably at least 1 inch thick (may substitute any firm, white-fleshed fish fillets)
- 1/4 teaspoon salt
- 3 tablespoons gluten free Dijon-style mustard, or more to taste
- 3 tablespoons olive oil
- nonstick cooking oil spray, for coating the crumb topping
- Juice of 2 large lemons (about 4 tablespoons), for garnish
- Preheat the oven to 375 degrees.
- In a large dish, combine the panko, lemon zest, and chopped parsley. Mix gently with your hands to distribute evenly.
- Drizzle olive oil on the bottom on a glass baking dish.
- Pat dry the fish fillets with paper towels, and place them on a plate. Season both sides of the fillets with salt and pepper. Spread a thin layer of Dijon mustard on the flesh side of each fillet (skin side down).
- Working with one fillet at a time, invert each one onto the panko mixture, pressing down gently so the crumbs adhere to the mustard coating.
- Place the fillet in the baking dish crumb side up and repeat with the remaining fillets.
- Use the nonstick cooking oil spray to lightly coat the panko topping on the fillets.
- Bake for about 20 minutes, until the fish is cooked through.
- If you wish, you may broil the fillets for 1 to 2 minutes, just to brown the crumb topping.
- Serve hot with a fresh squeeze of lemon juice on top.
Tip: Leftover panko can be put into a zip-top baggie and placed in the freezer, labeled “fish”, to be used again.