Dill and Lemon Crusted Cod

I love fish! This is a great recipe from my mother-in-love, Jean, which I have adapted slightly. She is a fabulous cook, self-taught too! Some of my most memorable meals have been at their home. The candles are always lit, wine on the table and chocolate dessert waiting for after dinner. I am sure future Rosebud's posts will be courtesy of Jean's kitchen.

Billy and I often eat this on Sunday night after we have gone to the grocery store so we can have it fresh. It is very easy, though you will make a little bit of a mess in the kitchen. I promise it will be worth it.

Quantities of each of these ingredients will vary depending on how many you are feeding - This is enough for 4.

4 pieces of Cod or halibut

1/3 cup Mayonnaise

1 tsp Salt

1 tsp Lemon juice (freshly squeezed)

Fresh Dill

1/4 cup Parmesan Cheese

1 1/2 cups Panko (Japanese bread crumbs) - these are not gluten free

Butter and Olive Oil for frying


Preheat oven to 425 degrees

1) Slice fish into serving sizes, and pat dry with paper towel

2) Prepare one shallow bowl with mayonnaise, dill, lemon juice, and salt. Mix together. Dredge fish pieces to coat all sides

3) Prepare a second shallow dish with parmesan and panko crumbs. Once fish has been coated in mayo  then transfer into the parmesan and panko bowl. Ensure fish is covered on all sides.

4) Heat frying pan on med/high and melt butter. Add olive oil. Once pan is very hot add fish and let fry for 1 minute per side.

5) Transfer fried fish to parchment lined oven proof dish.

6) Bake fish for 12-15 minutes (or until fish is flakey and tender)

I serve this with basmati rice and an asian slaw salad. Too good!
xo