Fisk med fyllningskorpa

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1. 1
   Place a rack in upper third of oven and preheat to 400°. Whisk 2 garlic cloves, finely chopped, 1 Tbsp. plus 1½ tsp. Dijon mustard, ½ tsp. honey, and ½ tsp. Worcestershire sauce in a small bowl. Set mustard sauce aside.
2. 2
   Place 1 cup boxed savory herb stuffing mix in a large resealable plastic bag and seal, pressing out air. Crush to coarse crumbs with a meat mallet or rolling pin. Transfer to a medium bowl and add zest of ½ lemon, 1 oz. Parmesan, finely grated (about ½ cup), and 2 Tbsp. finely chopped parsley; mix to combine. Drizzle 3 Tbsp. unsalted butter, melted, over; mix until crumbs are coated.
3. 3
   Pat four 5-oz. skinless white fish fillets (such as halibut or sea bass) dry with paper towels and place on a large rimmed baking sheet. Brush on both sides with reserved mustard sauce. Working one at a time, dredge fillets in stuffing mixture, then return to baking sheet. Sprinkle any remaining stuffing mixture over fillets, pressing to adhere.
4. 4
   Bake fish until crust is golden brown and crisp and flesh is firm when gently pressed, 12–15 minutes.
5. 5
   Meanwhile, toss 8 oz. spring greens salad mix or baby kale with 1 Tbsp. extra-virgin olive oil and 1 Tbsp. fresh lemon juice in a medium bowl. Season with kosher salt.
6. 6
   Using a fish spatula, gently transfer fillets to plates and drizzle remaining 1 Tbsp. unsalted butter, melted, over. Arrange salad alongside. Serve with lemon wedges.