Cabillaud en croûte de panko et parmesan

Ingrédients

• 1.5 tbsp olive oil
• 23 g butter (room temperature (Note 1))
• 1 tsp mustard
• 12 g Parmesan (grated)
• 35 g panko breadcrumbs
• 8 g fresh parsley (finely chopped)
• 1/2 tsp black pepper
• 2 cod fillets (approximately 250g or 9oz (Note 2))
• Lemon wedges to serve

Préparation

1. 1

   --- Baked Panko Cod: ---

2. 2

   Heat your oven to 190C or 374F.

3. 3

   Mix the olive oil, butter, mustard, Parmesan, panko breadcrumbs, parsley, salt and pepper in a bowl.

4. 4

   Coat the top and sides of the fillets with the panko mixture.

5. 5

   Place the fillets in a baking dish and bake in the oven for 20 minutes until the cod is cooked through and the panko topping is golden. (Note 3)

6. 6

   Serve immediately with freshly cut lemon wedges.

7. 7

   Air fryer panko cod:

8. 8

   Mix the olive oil, butter, mustard, Parmesan, panko breadcrumbs, parsley, salt and pepper in a bowl.

9. 9

   Coat the top and sides of the fillets with the panko mixture.

10. 10

    Heat the air fryer to 200C or 400F and brush the air fryer basket with oil. Place the panko cod fillets into the basket and air fry for 10-14 minutes until the topping is brown and crisp.

11. 11

    Serve immediately with freshly cut lemon wedges.