Lemon Baked Fish With Dill Panko Topping
- 1 lemon
- 24 ounces cod fillets rinsed and patted dry
- 2 tablespoons EVOO
- 1 tablespoon butter
- 1/2 cup panko
- 2 tablespoons dill weed chopped fresh
- Preheat oven to 425 degrees F. Finely shred peel from lemon; set aside. Halve lemon. Thinly slice one of the lemon halves. Coat a shallow baking pan with nonstick cooking spray. Arrange lemon slices in a single layer in prepared pan. Arrange fish atop lemon slices in pan and brush with 1 tablespoon of the oil. Sprinkle lightly with salt and pepper. Bake for 15 to 18 minutes or until fish flakes easily when tested with a fork.
- Meanwhile, melt butter in a large skillet over medium heat. Add bread crumbs; cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat. Add remaining 1 tablespoon oil, dill, and lemon peel and toss to coat. Transfer fish to a serving platter, discarding lemon slices. Squeeze remaining lemon halve over fish. Spoon bread crumb mixture over fish.
- Nutrition Facts (Lemon Baked Fish with Dill Panko Topping)ner serving: 253 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 81 mg chol., 283 mg sodium, 6 g carb., 0 g fiber, 1 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet
lemon, evoo, butter, panko, dill
Taken from www.yummly.com/recipe/Lemon-Baked-Fish-with-Dill-Panko-Topping-1180863 (may not work)