Ling cod: it's light, it's flaky, and when it's cooked right, the flavour is rich, buttery, and unforgettable. This parmesan crust adds just a few simple ingredients, but delivers big on texture, flavour, and that perfect golden crunch in every bite. Served here with some wilted garlic kale!
Ingredients:
- 1 pound Ling Cod
- ¾ cup panko breadcrumbs
- ½ cup grated parmesan cheese
- 4 tablespoons salted butter, plus 1 tablespoon of melted
- 2 tablespoons mayo
- 2 teaspoons dijon mustard
- 2 tablespoons freshly chopped parsley
- Lemon zest
- Juice of ½ lemon
Instructions:
- Preheat oven to 400 °F and line a baking sheet with parchment paper.
- In a bowl, mix together panko, parmsean cheese, butter, mayo, dijon mustard, parsley, lemon zest, and lemon juice.
- Pat dry your fish and season with salt and pepper and place on your sheet.
- Press the panko breadcrumb mixture on top of your fish fillet, evenly distributing the mixture.
- Bake in the middle rack for 10-15 minutes
- Remove from oven, add fresh parsley and a little lemon on top!
Tip: Make it a meal! This pairs wonderfully with our mixed mushroom medley risotto!
