Parmesan bread crumbs make the perfect crispy coating for fresh fish in this quick dinner recipe.
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
1 tsp garlic powder
4 (4 - 6 oz) cod fillets
2 tbsp Dijon mustard
1 lb baby gold potatoes
1 (12 oz) pkg green beans
1 tbsp olive oil
2 tbsp minced garlic
Set the oven to broil. Preheat a large nonstick skillet over medium-high heat.
Meanwhile, mix bread crumbs, Parmesan, Italian seasoning, and garlic powder together until well combined. Brush the cod fillets with the mustard and sprinkle the crumbs on top. Gently press into the fish to secure.
Spray a 9x13-inch casserole dish with cooking spray. Place the coated cod into the dish and spray again. Set the casserole dish onto the rack and broil 8–10 min. or until crust is golden brown.
While fish cooks, slice the baby potatoes into ¼-inch slices. Set in the hot pan with the green beans, olive oil, and garlic. Cook stirring often, about 2 min. Pour ½ cup of water into the pan, reduce heat to medium, and cover with a lid. Cook for about 7 min. or until tender.
Divide the green bean and potato mixture among 4 plates and top each with the cooked cod