Gremolata Baked Cod

• 2 thick cod loin portions
• 3 TBS olive oil
• salt and black pepper to taste
• the juice of 1/2 lemon
• 60ml white wine (1/4 cup)
• 1 large clove of garlic, peeled and minced finely
• 70g panko bread crumbs (1/4 cup)
• the finely grated zest of 1/2 lemon
• 1/2 TBS chopped fresh flat leaf parsley
• 1/4 tsp dried oregano
• pinch red pepper flakes
• lemon wedges to serve (optional)

1. Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with some aluminium foil and butter the foil. Sprinkle the cod fillets lightly with salt all over and pat it in.
2. Combine 1 1/2 TBS of the olive oil, white wine,lemon juice and 1/4 teaspoon salt together in a bowl, whisking well together.  Add the minced garlic.
3. Moisten the fish on both sides in this mixture, then place on the baking tray.
4. Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes,  1/4 tsp salt, some pepper and the remaining olive oil.  Divide the crumb mixture between both cod fillets, lightly pressing it onto the tops of them.
5. Bake in the preheated oven , uncovered for 15 to 20 minutes, until the crumbs are golden brown and the cod flakes easily when probed with the tines of a fork.
6. Serve hot with lemon wedges for squeezing, if desired.

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