• 3 to 5 oz. fish fillet (e.g. cod, haddock, halibut, pollock or other mild fish)
  • Panko herb topping (panko bread crumbs and fresh herbs such as cilantro, basil, parsley and oregano)
  • Herb sauce (a mixture of olive oil, diced onion, bay leaf, low-sodium vegetable broth, lemon juice and fresh herbs)
  • Dijon mustard
  • Light mayonnaise


  1. Combine Dijon mustard and light mayonnaise in mixing bowl. 
  2. Brush each filet with thin layer of mustard mixture and top with panko herb topping.
  3. Lay fillets on a sheet pan lined with parchment paper and cook in a preheated oven until internal temperature reaches 145 degrees Fahrenheit and top is golden brown.
  4. Spoon herb sauce over filet to finish and garnish with lemon wedge.

Recipe courtesy of the chefs at Boston Medical Center as part of our Farm to Campus Recipe Series