Herb Crusted Baked Fish

Instructions

1. Prepare the fish
   Preheat the oven to 425°F (220°C). Pat the fish fillets dry with paper towels and place them on a parchment-lined baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Make the herb crust
   In a medium bowl, combine the panko breadcrumbs, chopped parsley, dill, thyme, minced garlic, lemon zest, 2 tablespoons olive oil, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well until the breadcrumbs are evenly coated with oil and herbs.
3. Prepare the binding mixture
   In a small bowl, mix together the Dijon mustard and mayonnaise until smooth. This will help the herb crust adhere to the fish.
4. Assemble the fish
   Brush the top of each fish fillet with the mustard-mayonnaise mixture. Generously press the herb breadcrumb mixture onto the top of each fillet, pressing lightly to ensure it adheres well.
5. Bake the fish
   Drizzle the remaining 1 tablespoon of olive oil over the breaded fish fillets. Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the breadcrumb topping is golden brown and crispy.
6. Serve
   Remove the fish from the oven and let rest for 2 minutes. Carefully transfer to serving plates and garnish with lemon wedges. Serve immediately while hot and crispy.