Merluzzo al forno in crosta di panko e parmigiano

Ingredienti

• 2/3 cup panko crumbs
• Avocado oil
• Quality olive oil
• 1/3 cup freshly grated parmigiano reggiano
• 1 tablespoon + 1 teaspoon fresh rosemary, finely chopped
• 2 large cloves of garlic, grated or finely chopped
• 1 1/2 teaspoons lemon zest
• 1 teaspoon kosher salt + more for seasoning cod fillets
• Freshly cracked pepper
• 2 tablespoons butter, melted
• 1/2 lemon, juiced
• 4 6-ounce cod fillets
• 4 lemon wedges for squeezing

Preparazione

1. 1

   Preheat oven to 400°F

2. 2

   On a small baking tray add panko and gently spray with avocado oil. Bake in oven for 4 minutes or until golden brown. This will give your crust a nice, golden color. Remove from oven and set aside to cool.

3. 3

   In a casserole dish, add enough olive oil to coat the bottom.

4. 4

   Cut cod fillets into 6 ounce pieces. Season both sides with salt and pepper and add to casserole dish. Cook for 11 minutes.

5. 5

   Meanwhile, in a bowl, add freshly grated parmesan, garlic, rosemary, panko, 1 teaspoon kosher salt, lemon zest, and melted butter. Mix well to coat. Set aside.

6. 6

   Remove fish from oven and pour lemon juice on fillets. Carefully add panko parmesan mixture on top. Gently push on the top to set the crust.

7. 7

   Place in oven and cook for 11 minutes. If fillets are thicker, you may have to cook for 1-2 minutes longer.

8. 8

   Remove from oven and serve with lemon wedges for squeezing. Finish the top with a sprinkle of salt (optional).