Ingredients:
- 12 oz. fresh cod filets (2 filets), if frozen thaw in refrigerator the night before
- 1/2 teaspoon of kosher salt, seasoning of fish
- 1/4 teaspoon of black pepper, seasoning of fish
- 1/2 cup of panko breadcrumbs
- 1 tablespoon of Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
- Zest of half a lemon
- 1/2 teaspoon of St. Lucifer Seafood Bay Spice
- 1/2 teaspoon of garlic powder
- 5 tablespoons of unsalted butter
- 2 tablespoons of olive oil, divided
- 1/2 tablespoon of St. Lucifer Divine Virgin - Habanero Infused EVOO
- Wedge of lemon per fillet for garnish
Directions:
- Preheat the oven to 425F.
- Season the fish on all sides with salt & pepper and set on a clean plate.
- Melt the butter & 1 tablespoon of olive oil in a small pot.
- Once butter/oil is melted, add panko, Parmesan, parsley, lemon zest, garlic powder, St. Lucifer Seafood Bay Spice and mix with a spoon until the crumbs are completely blended with the butter. Mixture should be moist, if more oil is needed, add some.
- Heat remaining 1 tablespoon of olive oil in a cast iron or oven safe sauté pan on medium-high heat for about 4 minutes.
- Spoon the panko mixture evenly over each fillet. Gently pat down, so the mixture is not loose on top.
- Place each fillet into the hot pan and cook for 4 minutes. Do not move fish around in the pan.
- After 5 minutes on stove top, move the entire pan (with the fillets) to the middle rack of the oven. Bake until the crust is golden brown and the fish flakes easily with a fork, 6-7 minutes. Cod cooks fast.
- Once the fish is done cooking, remove from stove and carefully remove from pan, scraping the bottom to get underneath of fish.
- Plate the fillets with a lemon wedge, St. Lucifer Seafood Bay Spice, and a drizzle of St. Lucifer Divine Virgin - Habanero Infused EVOO and serve immediately