This parmesan breaded fish is coated in panko and oven baked then served with a pesto yoghurt dip for a quick and healthy dinner that's easy enough for a weeknight but impressive enough to serve to guests.
Heat oven to 180°C/350°F. Mix the panko, parsley, garlic and parmesan together in a shallow bowl. Sprinkle a little flour onto a plate. Beat the egg in another bowl. Coat a cod fillet in the flour, dip into the egg then coat in the panko mixture and place on a baking sheet. Repeat with the other fillets. Put the fish in the oven for about 15 minutes until cooked through and flakey.
Mix the pesto and yoghurt together and serve with the fish and a wedge of lemon to squeeze over the fish if desired.
Nutrition information is an estimate and will vary depending on the exact ingredients used.