Leviton adapted the classic New England baked scrod several years ago. Roasting with high heat cooks the fish quickly and keeps it from drying out. If cod is unavailable, use any kind of thick white fish such as haddock, hake, or pollock.
|Olive oil (for the baking sheet)|
|2||pounds skinless, boneless cod, or other white fish,
cut into 4 even-sized pieces
|1||tablespoon lemon juice|
|¼||cup grated Parmesan|
|1||tablespoon chopped fresh parsley|
|1||clove garlic, finely chopped|
|2||tablespoons olive oil|
|Salt and pepper, to taste|
|1||lemon, quartered (for
1. Set the oven at 500 degrees. Oil a rimmed baking sheet.
2. In a bowl, mix the mayonnaise and lemon juice.
3. In another shallow bowl, combine the panko, Parmesan, parsley, garlic, paprika, olive oil, salt, and pepper.
4. Place the fish, skinned side up, on the baking sheet. Spread the mayonnaise on the fish, then top with the panko mixture, pressing it lightly.
5. Bake for 7 minutes. Turn on the broiler. Slide the fish under the broiler for 30 seconds, watching it carefully, or until the topping is browned. Serve with lemon. Adapted from Michael Leviton