Quick and easy fish weekday dinner meal, that will make your receptors singing. Serve this fragrant lemon and parsley fish with a fennel salad, couscous, or saffron rice.
I would recommend using organic lemons for gremolata, fruits that haven’t been treated with wax. So if you have lemons in your garden, you are a lucky person.
Parsley lemon panko gremolata could brighten the taste of many dishes. Try to use it as topping for the stew, or cream soup or pasta. Everyone will love it.
Light and Easy Baked Cod with Lemon Panko Gremolata. 30-Minute dinner recipe.
Course: Main, FishCuisine: Pescatarian, MediterraneanDifficulty: Easy2
servings30
minutesQuick and easy fish weekday dinner meal, that will make your receptors singing. Serve this fragrant lemon and parsley fish with a fennel salad, couscous, or saffron rice.
Ingredients
400 g cod fillet
olive oil
a handful of Sicilian green olives (crush by a knife and remove the stones)
1 Tbsp capers
juice of one lemon
- Lemon Panko Gremolata:
1 cup Panko crumbs
1/2 cup chopped flat leaf parsley
1 Tbsp grated organic lemon zest (I use fragrant Meyer lemon)
salt
freshly ground black pepper
Directions
- Preheat the oven to 180C.
- Drizzle the bottom of a casserole dish with olive oil.
Pat dry the cod fillet well and place in a single layer. Season with a little salt and pepper. Keep in mind, the olives, capers and gremolata are pretty salty. Drizzle the fish with olive oil and squeeze of fresh lemon. Bake for about 20 minutes or until easily flaked. Baking time will depend on the thickness of the cod. - Meanwhile, combine all ingredients for gremolata in a food processor and mix until fine fragrant crumbs.
- Remove the fish from the oven. Add olives and capers, sprinkle with panko gremolata.
- Preheat the broiler. Place a casserole back in the oven to continue cooking for another 5-7 minutes under the broiler.
- Serve immediately with lemon wedges and fennel salad.
