Crispy Baked Cod

This 30-minute cod is baked, not fried, but still has a delicious crisp crust. For a side dish, try baked white potatoes or sweet potatoes cooked in the microwave to save time.
Preheat the oven to 350°F. In a small skillet over medium-low heat, melt the butter. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the breadcrumbs, stir to coat with the butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from the heat and add the parsley and lemon zest. Allow to cool. Combine the mustard and mayonnaise in a small bowl.Wash the fish and dry it. Lightly sprinkle each fillet with salt, then place on a foil-lined baking sheet and brush with the mustard mixture. Sprinkle 1/4 of the crumbs on each fillet.Place the pan in the oven and bake until the fish is no longer translucent (cut into dough pieces) and flakes easily, 10-15 minutes. If the crumbs are not browned enough, fry the fish 2 inches from the heating element until the crumbs are crisp and dark golden brown (be careful not to burn them), another 2 minutes. Serve immediately.