Parmesan Crusted Fish

Instructions

1. Prepare the oven
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Create the Parmesan crust mixture
   In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, chopped parsley, lemon zest, garlic powder, oregano, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Prepare the fish coating
   In a separate small bowl, whisk together the Dijon mustard and mayonnaise until smooth. This will be the binding agent that helps the Parmesan crust adhere to the fish.
4. Coat the fish fillets
   Pat the fish fillets dry with paper towels. Brush both sides of each fillet with the mustard-mayonnaise mixture, then carefully dredge in the Parmesan breadcrumb mixture, pressing gently to ensure the coating adheres well to all sides.
5. Arrange and drizzle
   Place the coated fillets on the prepared baking sheet, leaving space between each piece. Drizzle each fillet with olive oil, which will help the crust become golden and crispy during baking.
6. Bake to perfection
   Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork and the crust is golden brown and crispy. The internal temperature should reach 145°F (63°C).
7. Rest and serve
   Allow the fish to rest for 3-5 minutes before serving. This helps the juices redistribute and the crust set. Serve hot with lemon wedges on the side for squeezing over the fish.