Ingredients:

  • skinless white fish fillets (Cod, Haddock, or Tilapia recommended, approx. 6 oz each)
  • tbsp Olive Oil
  • Sea Salt and freshly ground Black Pepper, to taste
  • cup Panko Breadcrumbs
  • /2 cup freshly grated Parmigiano-Reggiano cheese
  • tbsp Fresh Parsley, finely chopped
  • tsp Dried Italian Herb Blend
  • large clove Garlic, minced very finely
  • tbsp Unsalted Butter, melted
  • tbsp Lemon Juice, freshly squeezed

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the fish fillets thoroughly dry using paper towels. Arrange them on the prepared baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
  3. In a medium bowl, combine the panko breadcrumbs, grated Parmesan, chopped parsley, Italian herbs, and minced garlic.
  4. Pour the melted butter and fresh lemon juice over the dry crust mixture. Use a fork to gently toss until the mixture resembles coarse, damp sand.
  5. Spoon the crust mixture evenly over the top surface of each fish fillet, gently pressing down so it adheres nicely.
  6. Bake for 15 to 18 minutes. The fish is ready when it flakes easily with a fork and the Parmesan crust is deeply golden brown and crisp.
  7. Let rest for 2 minutes before serving immediately.