1 lemon, divided
1 tablespoon olive oil, divided
1 clove garlic
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 1/2 teaspoons Catanzaro herbs
1 pound white fish fillets (I used cod)
salt and freshly ground black pepper to taste
1 tablespoon Dijon mustard
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
Cut lemon in half, and then into wedges. Squeeze juice from two lemon wedges into a small bowl. Add 2 teaspoons olive oil. Using a microphone grater, grate garlic clove into a paste; add to the bowl. Stir in panko, Parmesan cheese, and Catanzaro herbs.
Drizzle remaining 1 teaspoon oil onto the prepared baking sheet. Season both sides of cod with salt and pepper; place on the baking sheet. Brush cod with Dijon mustard, and press panko mixture evenly onto cod.
Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Serve with remaining lemon wedges.
