Panko-Crusted Cod

"Panko, or Japanese-style breading, goes a long way in low-fat recipes that re-create the crunch of fried, breaded fish. Here, lemon zest and parsley boost the panko punch. Instead of dipping the fish first in egg and flour, slathering mustard on each fillet provides enough sticking power to keep the fish coated and moist inside. The fillets are baked and then run under the broiler for a final crisping. To bring even more flavor to the dish, the finished fillets are served on a plate moistened with lemon juice. With the juice beneath the fish, their coating stays crisp. If you can afford a few extra calories, drizzle a teaspoon of extra-virgin olive oil on the plates with the lemon juice. That little bit of "good" oil will boost the flavor even more. Cod is the traditional fish choice here, but any firm, white-fleshed fish would work. Serve with steamed broccoli...."