Baked Cobia or Lemon Fish with Dijon Mustard Crumbs
- 1/3 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp lemon juice (or lime juice) and zest
- 1/4 tsp Cayenne pepper
- 3/4 cup Panko breadcrumbs
- 1 Tbsp minced fresh parsley
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 4 (6 to 8 ounce) pieces Cobia fillet or lions, 3/4 to 1 1/2 inch thick
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Use shallow baking dish 9 X 11 and spray bottom lightly with Pam or vegetable oil spray. In a shallow bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest and cayenne pepper, set aside. In a second shallow bowl, mix together breadcrumbs, parsley, sea salt, black pepper and paprika.
2. Rinse fish in cold water and pat dry with paper towels. Lightly season with salt and black pepper. Brush the top of each fillet with mustard and mayonnaise mixture (thicker is better). Place fish into breadcrumb mixture and press firmly to build a heavy crust onto the mustard mixture. Arrange fish in baking dish with the crumbed side facing up and coat liberally with vegetable oil spray. Bake until fish is golden brown 12 to 15 minutes or until thermometer reaches 125 degrees at center.
Serve with rice, fresh steamed vegetables and side salad.