Oh baby oh baby, this is a good one! My best customer and most trustworthy critic told me it was the best thing I’ve made in a long time. There’s a little bit of prep, but it’s still easier than making an actual Caesar dressing.
Preheat your oven to 425. In a small bowl, mash together two
minced garlic cloves, some black pepper, the zest from half a lemon, two
tablespoons of olive oil, and a tablespoon each of room temperature butter,
Dijon mustard, and if you’re a real Caesar fan, anchovy paste.
Stir in a half a cup each of grated parmesan and panko and
combine well to form a coarse paste. You may have to loosen it up with another
splash or two of olive oil.
Cut about a pound of cod into portion sized pieces and put
them onto a butter smeared baking sheet or roasting pan. Use your hands to form
a quarter inch layer of the mixture on the tops of the fillets and bake for 15
minutes. Turn up the heat to 450 or 500 and cook until you start to see some
browning…probably no more than five minutes.
Give each fillet a big squeeze of lemon juice and serve.
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