2 lbs cod loin (or any mild white fish: cod, halibut, shark, tilapia)
1/2 cup panko
Zest of one lemon
2 Tbsp roughly chopped flat-leaf parsley
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1 heaping Tbsp Dijon mustard
2 Tbsp + 1 Tbsp olive oil
Preheat the oven to 425°F.
Dry the fish with paper towels, and set in an ovenproof casserole dish. Coat on all sides with 1 Tbsp olive oil.
In a small bowl, mix panko, lemon zest, parsley, salt, pepper, mustard, and 2 Tbsp olive oil, until the panko is moistened. Press the mixture on top of the fish with your hand, to form a thick coating.
Bake for 12-15 minutes, depending on the thickness of your fish; with cod loin, which is at least one inch thick, I baked for 15 minutes. Remove from the oven and let the fish rest for 5 minutes before serving.