Crispy Baked Cod

2 Tbsp Melted Butter (consider Smart Balance Butter)
1 Garlic Clove (minced)
½ cup Panko or Regular Bread Crumbs
2 Tbsp Fresh Parsley (minced)
1 tsp Finely Grated Lemon Zest
1 Tbsp Dijon Mustard
1 Tbsp Reduced Fat Mayonnaise
4 Skinless 1 ½ inch Thick Cod Fillets (about 6oz each)

Preheat oven to 350 degrees. In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in small bowl. Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press ¼ of crumbs onto each fillet. Transfer baking sheet to oven and bake until fish is no longer translucent and flakes easily, 10-15 minutes. If crumbs aren’t sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.