Oven-Baked Cod with Lemon-Thyme Crumb Crust

What you need

• 600 g (1 lb 5 oz) cod fillets, 4 pieces, skinned, about 2.5 cm (1 in) thick
• 60 g (1 cup) panko breadcrumbs
• 1 lemon, zest and juice of half, the rest cut into wedges
• 3 sprigs thyme
• 3 tbsp extra virgin olive oil, divided
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Preheat the oven to 200 °C (400 °F).

2. 2

   Pat the fillets dry. Run a fingertip along each one to find pin bones and pull them out with tweezers.

3. 3

   Strip the thyme leaves from the stems. In a bowl, mix the panko with the thyme, lemon zest, the juice of half the lemon, a pinch of salt and some pepper.

4. 4

   Brush a baking dish with 1 tbsp of the oil. Lay the fillets in it and season them with salt and pepper.

5. 5

   Pile the crumb mixture on top of the fillets and press it down firmly.

6. 6

   Drizzle the remaining oil over the crumbs.

7. 7

   Bake until the crust is golden and the fish turns opaque and flakes easily, 15-18 min. The thickest part should read 63 °C (145 °F).

8. 8

   Serve hot with the lemon wedges.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.