Crispy Baked Cod

1 cup Panko Bread Crumbs
1/2 cup Grated Parmesan Cheese
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper

Zest from a lemon
2 Eggs
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice (1/2 a lemon)

24 oz Cod fillets (~4)

Preheat oven to 425.

Line a baking sheet with parchment.

In a medium bowl combine panko, parmesan, garlic powder, onion powder, paprika, salt, pepper, cayenne, and zest from a lemon.  Stir until will blended.

Whisk in another bowl the eggs, dijon, and lemon until smooth and bubbly. 

Pat the Cod fillets down with a paper towel till moisture is removed (they are super wet).

Dip each cod fillet into the egg mixture.  Then roll each coated fillet in the panko mixture.  

Arrange the fillets on the baking sheet.

Bake for 14 minutes.  Turn oven up to broil and cook 1-2 more minutes (keep a close eye to keep from burning.)

Remove from oven and let rest for a couple of minutes. 

Note:  Can save in fridge for left overs.  Reheat by baking in oven at 350 for 10 minutes.  

Serve with roasted veggies, Cesar salad, or creamy mashed potatoes.