Ingredients
3 tablespoons unsalted butter⠀
1 large shallot, minced⠀
Salt and pepper⠀
1 garlic clove, minced⠀
1 teaspoon minced fresh thyme⠀
¾ cup panko bread crumbs⠀
2 tablespoons minced fresh parsley⠀
2 tablespoons mayonnaise⠀
1 large egg yolk⠀
½ teaspoon grated lemon zest⠀
4 (6- to 8-ounce) skinless cod fillets, 1 to 1 1/2 inches thick⠀
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Directions
1. Adjust oven rack to middle position and heat oven to 300 degrees. Set a wire rack inside a rimmed baking sheet and spray with vegetable oil spray. Melt butter in a 12-inch skillet over medium heat. Add shallot and ½ teaspoon salt and cook until softened, about 3 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add panko and ¼ teaspoon pepper and cook, stirring constantly, until evenly browned, 5 to 7 minutes. Remove from heat and stir in parsley. Transfer panko mixture to shallow dish and let cool for 10 minutes.⠀
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2. Whisk mayonnaise, egg yolk, lemon zest, and ¼ teaspoon pepper together in a bowl. Pat fish dry with paper towels and season with salt and pepper. Coat tops of fillets evenly with mayonnaise mixture. Working with 1 fillet at a time, dredge coated side in panko mixture, pressing gently to adhere, and place fish crumb side up on a prepared wire rack. Bake until centers are just opaque and fish registers 135 degrees, 30 to 40 minutes, rotating pan halfway through baking. Serve.
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