Chef Kurt is cooking up some cod this week -- and instead of deep frying, he's going to put it in the oven and give it a little crunch -- no soggy fish from the Chef!

Chef Kurt’s “Dijon Panko Crusted Cod”

1½ c. panko bread crumbs

½ c. roasted pecans

4 5-6 oz. cod fillets

Zest from ½ a lemon

2 T. fresh chopped parsley

1 t. sea salt

½ t. black pepper

1 t. old bay seasoning

3 T.Dijonmustard

Preheat the oven to 400 degrees. Use aluminum foil to line the bottom of a sheet tray large enough to hold the fish fillets in a single layer.

Run the pecans and breadcrumbs in a food processor for about 45 seconds, take them out and place in a large bowl. Add lemon zest and parsley and mix well.

Rinse the fish with cold water and use paper towels to pat the fillets dry. Place them on the lined sheet tray, then sprinkle lightly with salt, pepper and old bay seasonings.

Use the mustard to evenly coat the fillets.

Working with one fillet at a time, invert each one onto the panko mixture, pushing down gently so the crumbs adhere to the mustard coating. Return the fillet to the sheet tray and repeat with the remaining fillets.

Bake for about 10-12 minutes, until the fish is cooked through (based on a guideline of 10 to 12 minutes' cooking per inch of thickness). Remove from the oven and then squeeze a little lemon juice on each fillet and a little drizzle of olive oil and serve.

Photo - Kurt Kwiatkowski