Ingredients

• 12 oz Oregon Lingcod

• 1 cup panko

• Zest of one lemon, plus the juice to finish with 

• Salt and pepper, to taste

• 1 TBSP fresh oregano, chopped

• 1 tsp garlic powder

• ¼ cup olive oil, plus more as needed

Instructions

• Preheat your oven to 425 degrees F. 

• Pour the breadcrumbs of your choice onto a large baking sheet or into a baking dish. Add the lemon zest, about 1 tsp each salt and pepper (or to taste), the oregano, garlic powder, and the olive oil. Stir until everything is well mixed and the olive oil has moistened most of the crumbs.  If you need more oil, no problem. 

• Lightly season your fish fillets on all sides with salt and pepper and then dredge though your crumb mixture, evenly and thoroughly coating each side. Place the encrusted fish onto a second baking sheet and bake until crunchy golden brown on top; about 10 minutes or so, depending on the type of fish you use. You’ll know your fish is cooked when the flesh begins to flake and appears opaque (helpful rhyme!).  Serve right away with a squeeze of lemon, if desired.