Preheat oven to 425°F.

Rinse the dried porcini mushrooms and place them in a small bowl. Pour boiling water over them and let them soak for 15 minutes to rehydrate. Drain the mushrooms and chop them finely.

In a separate bowl, mix the panko breadcrumbs, grated parmesan cheese, and chopped parsley.

Add the chopped porcini mushrooms and mix well.

Season the black cod fillets with salt and pepper.

Brush the fillets with olive oil and coat them well with the breadcrumb mixture.

Place the coated fillets on a baking sheet and bake them for about 12-15 minutes, or until the crust is golden brown and the fish is cooked through.

In a small bowl, mix the melted butter and lemon zest.

Drizzle the lemon butter over the cooked fillets and serve immediately.