Herb & Panko Crusted Fish

Written By Shayna Solomont

Ingredients

  • 1 cup of mixed herbs - basil, parsley, chives, scallions

  • 1 small shallot

  • 2 gloves garlic, grated

  • 1/2 cup of olive oil

  • Zest of one lemon

  • 1½ cups of Panko bread crumbs

  • 2 tbsp of dijon mustard

  • 2 lbs of Cod or fish of your choice (Halibut, Salmon..)

  • Salt and pepper to taste

Instructions

Make the herb oil: In a blender or food processor, combine the mixed herbs, garlic, shallot, olive oil, salt, and pepper. Blend until well combined.

Infuse the oil: Pour the herb oil into a sauté pan over medium-low heat. Cook for 3–5 minutes, stirring occasionally, until fragrant.

Toast the breadcrumbs: Add Panko breadcrumbs to the pan and stir frequently until lightly toasted and golden, about 3–4 minutes. Remove from heat and set aside.

Prep the fish: Place fish fillets on a parchment-lined sheet pan. Season with salt and a light drizzle of olive oil. Brush each fillet with a thin layer of Dijon mustard.

Top with breadcrumbs: Spoon the herb breadcrumb mixture generously over each fillet, pressing gently with your hands to help it adhere.

Bake: Bake at 375°F for 12–14 minutes, or until the fish is cooked through and the topping is golden and crisp.

Shayna Solomont
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