This recipe offers a delightful twist on a classic baked cod dish, featuring a flavorful herb crust and a zesty lemon aioli.
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the mayonnaise, parmesan cheese, lemon juice, salt, anchovy paste, and black pepper until smooth.
Ensure the mixture is well combined for an even flavor distribution.
On a separate plate, mix the breadcrumbs and parsley.
Use panko breadcrumbs for a crunchier texture.
Spread the mayonnaise mixture evenly over the top of each cod fillet.
Pat the fillets dry before coating to help the mixture adhere better.
Press the coated side of the fillets into the breadcrumb mixture to form a crust.
Gently press to ensure the breadcrumbs stick well.
Place the fillets crust-side up on the prepared baking sheet and bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
Check the fish for doneness by ensuring it flakes easily with a fork.
Serve the cod fillets with fresh lemon wedges on the side.
Squeeze the lemon wedges over the fish for an extra burst of flavor.
