Ingredients
2 tablespoons butter
1 clove garlic, minced
1/2 cup panko or regular bread crumbs
2 tablespoons minced fresh parsley
1 teaspoon finely grated lemon zest
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 skinless 1 1/2-inch thick cod fillets or other semi-firm or firm white fish (haddock, halibut)
Preparation
Preheat oven to 350°F. Melt butter in a cast-iron (preferrably, or other oven-proof) . Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown. Remove from heat and stir in parsley and lemon zest. Let cool.
Combine mustard and mayonnaise in a small bowl. Rinse fish and pat dry. Return skillet to heat and in it melt 1 T butter. Sprinkle each fish fillet lightly with salt, then smear/brush with mayo-mustard mixture. Divide crumbs evenly among filets.
Transfer skillet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. Serve immediately.
