Crispy Herb Crusted Alaskan Cod with Lemon Butter Sauce

Suggested Pairing: Northern California, crisp, fruity Sauvignon Blanc

• 2 TBSP butter

• 2 tsp grated lemon zest
• 2 cloves garlic minced
• 2 TBSP Dijon mustard
• ½ cup panko bread crumbs
• 2 TBSP mayo
• 2 TBSP grated parmesan
• 4  1½ inch thick cod filets (6oz ea.)
• 2 TBSP chopped Italian parsley
• Kosher salt

Lemon Sauce:

• 2 TBSP butter

• 1 cup heavy cream
• shallot finely diced
• 1 TBSP Dijon mustard
• 1 garlic clove minced
• 1/2 of a lemon juiced
• Salt and pepper to taste

Preheat oven to 375.  In a medium skillet over medium-low heat melt butter, add garlic and cook, stirring until fragrant, 1 min.  Add bread crumbs, stir to coat with butter, then cook stirring frequently until light golden brown, about 5 minutes.  Add grated parmesan and cook 1 minute more, continue stirring.  Remove from heat and stir in parsley and lemon zest, let cool.  Combine mustard and mayo in small bowl.

Rinse fish and pat dry.  Sprinkle each filet lightly with kosher salt, then place on a rimmed, foil lined baking sheet and brush with mustard mixture.  Press bread crumb blend onto each filet.  Place baking sheet in over and bake until fish flakes easily, 10-15 minutes.  If crumbs need browned a little more set oven to broil and continue until crisp and dark golden brown, 2-3 minutes.  Be sure to watch closely.

For the lemon sauce, while the fish is cooking melt 1 TBSP of the butter in a small saucepan over medium-high heat, add the shallots and cook for 1 minute.  Add the heavy cream, then stir in the mustard, lemon juice, salt and pepper.  Bring to a boil, reduce heat to medium-low and simmer for 2 minutes.  After sauce has thickened remove from heat and stir in remaining 1 TBSP of butter.  When fish is done serve immediately with sauce and your favorite starch and vegetable.