4 Cod Fillets
1 Cup Panko Bread Crumbs
2 Tbs fresh dill or parsley (or 2 tsp dried)
1/4 cup light mayonnaise
1 Tbs Dijon mustard
1 Tbs fresh lemon juice
Salt & Pepper to taste
lemon wedges for serving if desired
Pre-heat oven to 450 degrees. Toss the panko crumbs with 1/2 of the dill. In a separate bowl, mix the remaining dill, mayonnaise, mustard and lemon juice together.
Pat the cod dry with paper towels, then season with salt and pepper. Lay the cod in a 9 x 13 baking dish sprayed with cooking spray, space the fish about 1/2 inch apart.
Brush the tops and sides of the fish with the mayonnaise mixture. Sprinkle and press the crumbs into the mayonnaise.
Bake on middle rack until the crumbs are golden brown and the fish flakes apart when gently prodded with a knife, about 15 minutes.
Serve with lemon wedges if desired