Ingredients

• Two 8 oz rockfish fillets (you can also use cod or haddock) 1 to 1 1/2″ thick
• 1/2 cup panko breadcrumbs (panko keeps it’s crunch and absorbs less oil than regular breadcrumbs)
• Old Bay, kosher salt and cracked pepper
• Mayonnaise
• Dijon or grainy mustard
• One lemon, zested
• Fresh herbs. I like basil and parsley, but don’t limit yourself- find what you like and use it!
• Grated Parmesan (the real stuff- no green cans)
• olive oil &/or melted butter

Directions

1. Make sure your oven has time to fully preheat to 425°f.
2. Rinse your fillets and pat dry. It’s important to make sure they’re dry so that the spices and coating will stick.
3. Season well with kosher salt, pepper & Old Bay (don’t be shy with the Old Bay)
4. Make an herb mayonnaise by combining mayo, Dijon mustard, lemon zest and chopped herbs. Spread this mixture evenly over the top and sides of your fillets.
5. Line a baking sheet with parchment or foil. This makes clean up much easier!
6. Combine your Panko, more fresh herbs, a little grated Parmesan, melted butter (or olive oil), Old Bay and a pinch of kosher salt.
7. Now, pat that mixture all over the coated fish, pressing gently with your hands to make it stick. You may have some coating left, it just depends on the size of your fillets (throw any extra away).
8. Take the lemon that you used for zest, cut it into quarters and arrange – cut sides down- on the baking sheet around your fish. Drizzle just a little olive oil on top of fillets.
9. Bake in a preheated 425°f oven for about 20 minutes, or until the internal temperature inserted in thickest part of fillet is 140°f
10. Plate your fish and serve with the cooked lemon wedges for squeezing over