Panko Crusted Cod with Remoulade

Fish-

• 1 1/2 pounds thawed cod fillets- about 5 (5 ounce) fillets

• 1/2 teaspoon old bay seasoning

• salt and pepper to taste

• 1 cup panko

• 2 tablespoons fresh chopped parsley

• 1/4 cup all purpose flour

• 2 eggs

• 2 tablespoons light mayonnaise

• 1 teaspoon Cajun seasoning

• lemon cut into wedges

Remoulade-

• 1/3 cup light mayonnaise

• 1 teaspoon coarse dijon mustard

• 3/4 teaspoon minced capers

• 1 teaspoon lemon juice

• dash of tobasco

• pinch of tarragon

• pinch of sea salt

• 3/4 tablesooon minced dill pickles

• 1 teaspoon fresh chopped parsley

• 1/4 teaspoon prepared horseradish

Prepare remoulade in small bowl. Whisk ingredients together. Cover and chill for an hour before serving.

Preheat oven to 425.

Line a baking sheet with parchment paper.

Pat fish fillets dry and lightly sprinkle with salt, pepper and old bay.

In a shallow bowl whisk eggs with mayo and Cajun seasoning.

Pour flour into a second shallow bowl.

And in one last shallow bowl combine panko with 2 tablespoons chopped parsley.

Dredge fillet in flour then dip in egg mixture then dip both sides into the panko. Lay on baking sheet. Continue with the rest of the fillets.

Bake 17 minutes or until flaky. Broil for 2 minutes longer for a golden topping.

Serve with remoulade to dip and lemon wedges.