Ingredients
3 8-10 ounce pieces Captain’s Cut cod fillet
1-1/2 tbsp mayonnaise mixed with 1-1/2 tsp Dijon mustard
1/2 T EVOO
1/2 T butter
1 small shallot minced
1 medium clove garlic minced
3/4 cup panko
1-1/2 tsp Old Bay seasoning
2 tbsp chopped fresh basil
1 tsp grated lemon rind
Lemon wedges
Preparation
Preheat oven to 425 (convect). Brush the cod fillets with the mayo/Dijon mixture. Saute the shallot and garlic in the butter & EVOO until softened. Remove pan from heat and stir in the Panko, basil, lemon rind and Old Bay seasoning to combine. Spread 1/3 of mixture over each piece of fish and pat down to adhere.
Bake about 15 minutes in a lightly oiled 12" skillet or shallow baking pan just large enough to hold the fish.
Serve with lemon wedges
