Bacalao al horno con parmesano

Ingredientes

• 1/3 cup panko breadcrumbs
• 4 6-ounce cod fillets (or other firm white fish)
• 2 tablespoons olive oil (divided)
• 1/2 small lemon (juice and zest, plus lemon wedges for serving, optional)
• 1 tablespoon finely chopped fresh chives (plus more for garnish, optional)
• 1 tablespoon finely chopped fresh parsley (plus more for garnish, optional)
• 1/2 cup grated parmesan cheese (1 1/2 ounces)
• 1/2 teaspoon kosher salt (plus more for seasoning fish)
• 1/4 teaspoon freshly ground black pepper (plus more for seasoning fish)

Preparación

1. 1

   Preheat oven to 425°F.

2. 2

   Line a rimmed baking sheet with parchment paper and place an oven-safe rack inside; spray or brush rack with oil to prevent fish from sticking. (If you don't have an oven-proof cooling rack, you can bake directly on the parchment paper)

3. 3

   Pat cod fillets dry and rub all over with 1 tablespoon of the olive oil and drizzle with fresh lemon juice. Season lightly with salt and pepper and arrange on rack in baking sheet.

4. 4

   To a small bowl add panko breadcrumbs, lemon zest, chives, parsley, parmesan cheese, salt and pepper; stir well to combine. Divide panko mixture evenly over the tops of fillets, gently pressing down on the breading to be sure it adheres. Drizzle remaining tablespoon of olive oil evenly over the fillets.

5. 5

   Bake at 425°F for 12 to 15 minutes, or until breading is crisp and fish flakes easily with a fork. Serve with lemon wedges if desired.