Bacalao al horno con panko y parmesano, crujiente y fácil

Ingredientes

• 4 cod fillets (6 oz each, 1 to 1.5 inches thick)
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 2 tbsp fresh parsley, chopped
• 1/2 tsp paprika (smoked or sweet)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Preparación

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Pat the cod fillets completely dry with paper towels. Season both sides lightly with salt and pepper and arrange them on the prepared baking sheet.

3. 3

   In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and minced garlic.

4. 4

   In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, paprika, 1/2 tsp salt, and 1/4 tsp pepper. Drizzle with the melted butter and mix with a fork until evenly moistened.

5. 5

   Spread a thin layer of the mayo mixture over the top and sides of each cod fillet.

6. 6

   Press the panko mixture firmly onto the mayo-coated fillets, mounding it generously.

7. 7

   Bake for 15-20 minutes, or until the topping is golden brown and the fish flakes easily with a fork.

8. 8

   Let rest for a minute before serving, with an extra squeeze of fresh lemon juice if desired.