Lemon Panko Crusted Fish

Name: Lemon Panko Crusted Fish
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Non-stick olive oil cooking spray; ½ cup plain Panko crumbs; ½ tsp lemon zest; ¼ tsp salt and pepper to taste; 1 large egg (beaten); 2 cod fillets (or Mahi Mahi or Salmon from The Ocean Bounty); Fresh parsley and lemon wedges/slices for garnish

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Author : Jocelyn Delk Adams of Grandbaby Cakes for Omaha Steaks

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Ingredients

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Non-stick olive oil cooking spray½ cup plain Panko crumbs½ tsp lemon zest¼ tsp salt and pepper to taste1 large egg (beaten)2 cod fillets (or Mahi Mahi or Salmon from The Ocean Bounty)Fresh parsley and lemon wedges/slices for garnish

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Instructions

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Step 1

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Step 2

Liberally spray the parchment paper with non-stick spray.

Step 3

In a medium sized bowl, whisk together Panko crumbs, lemon zest and ¼ tsp of salt then set aside.

Step 4

Next season both sides of the fish fillets with salt and pepper to taste. Dip the tops of the fillets in beaten egg then roll in Panko crumbs allowing to adhere.

Step 5

Place the fillets Panko side up on the baking sheet. Bake for 14-16 minutes until baked through but don’t over cook the fish.

Step 6

Garnish with fresh parsley and lemon slices or wedges and serve simply with brown rice and a vegetable for an easy weeknight meal.