Panko Crusted Cod

2 6 Oz. Cod filets

1/2 Cup Panko bread crumbs

1 Tbsp. Herbes de Provence

1/4 Tsp. Kosher Salt

Large pinch of freshly ground black pepper

Lemon wheels, to serve

Fresh flat leaf parsley, chopped to garnish

1 Cup Orange juice

1 Tsp. Dijon mustard

Pinch of Kosher salt

20 Grinds freshly ground black pepper

Preparation

1) Preheat the oven to 375 degrees.

2) Make your marinade. Mix all ingredients in a small bowl with a whisk.

3) Place your cod filets in a large plastic Ziplock bag. Add the marinade. Close the bag and

flip the bag a few times to make sure the cod is covered in the marinade. Let sit

on the kitchen counter for 30 minutes flipping a couple of times to make sure the

fish is marinating.

4) Place your cod filets in a large plastic Ziplock bag. Add the marinade. Close the

bag and flip the bag a few times to make sure the cod is covered in the marinade.

Let sit on the kitchen counter for 30 minutes flipping a couple of times to make

sure the fish is marinating.

5) While the fish is marinating, make the panko topping for the fish. Mix the

herbs de provence, panko, salt and oil in a small bowl.

6) Lightly spray a casserole dish with cooking spray. Remove the cod from the

marinade and discard the marinade. Add the two filets to the casserole dish. Top

each cod filet with half on the panko mix covering the top of the fish.

7) Bake for 15 minutes. Then, put under the broiler for 1 1/2 – 2 minutes to lightly

brown. Garnish with chopped parsley and serve with lemon wheels and your

favorite sides. Enjoy.