Best 3 Light And Cheesy Panko Crusted Cod Recipes

PANKO BAKED COD

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Pour 2 Tbsp. olive oil onto a large baking sheet and spread the oil evenly over the surface of the pan.
• Completely thaw 2 lbs. of cod fish fillets (if frozen). Once the fish is thawed, pat both sides dry with paper towels. It's important that the fish is patted dry, so that it doesn't become soggy when baked.
• Place the cod fillets on the oiled baking sheet, making sure there is a little room between each one. Measure 2 Tbsp. Dijon mustard into a small dish and baste the mustard onto one side of the cod fillets using a basting brush or spread the mustard onto them using the back of a spoon.
• Sprinkle 1/4 tsp. each kosher salt and pepper over the top of the fish fillets.
• Melt 2 Tbsp. unsalted butter. Pour 3/4 gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) into a small bowl. Add 2 tsp. each garlic powder and paprika, 1 tsp. Italian seasoning, and 1/4 tsp. each kosher salt and pepper. Stir until the butter is completely incorporated into the breadcrumb mixture.
• Spoon a generous amount of the breadcrumb mixture over the top of each cod fillet and press the breadcrumbs down onto the fish using the back of a spoon. It's fine if some of the breadcrumbs spill out onto the baking sheet.
• Place the baking sheet in the oven and bake for 14-15 minutes, or until the cod has cooked through.Baking times may vary depending on the thickness of your cod fillets. The best way to tell if cod has finished cooking is to check the internal temperature using a food thermometer. Stick the food thermometer into the thickest part of the fish. The safe internal temperature for cod is 145 degrees Fahrenheit.The cod is done when it is white, flaky, and the breadcrumb topping golden brown.
• Remove the baking sheet from the oven and serve.
• To Serve: Use a Microplane to zest 1 lemon over the top of the baked cod. Cut the lemon into wedges and squeeze over the top of the fish.

PANKO PARMESAN BAKED COD RECIPE

Steps:

• Preheat the oven to 425 degrees F, and line a rimmed baking sheet with parchment paper for easiest clean up.
• In a small bowl combine Panko, parmesan cheese, lemon zest, garlic, parsley, salt and pepper. Add olive oil (or melted butter) and combine breadcrumbs until moist.
• Place cod fillets on baking sheet, dry with paper towels and season with salt and pepper. Divide the parmesan topping evenly onto each fillet, pressing to adhere to fish.
• Bake for 12-14 minutes until the fish is opaque and just cooked through and flakes easily when cut into with a fork. Topping will be golden brown. Cooking time depends on the thickness of the filets. Be careful not to overcook as fish will turn out tough.
• Meanwhile, make browned butter lemon garlic sauce if desired. Place butter in small saucepan over medium heat, melt butter, until it foams, swirling until it starts to brown and has a nutty aroma. Stir in garlic and saute for 30-60 seconds, then remove from heat and stir in lemon juice, salt and pepper. Set aside until serving with fish.
• To serve fish, using a spatula, carefully remove fish from pan to plate, drizzle with a little browned butter lemon sauce and sprinkle with fresh chopped parsley. Serve with rice, mashed potatoes, asparagus, broccoli, brussels sprouts or a salad.

PANKO ENCRUSTED COD

Steps:

• Heat over to 450 degrees.
• Spray large cookie sheet with cooking spray.
• Beat egg and egg white into bowl.
• Place panko in bowl with seasonings.
• Dip fish into egg, then into panko, pressing panko into fish.
• Place fish on cookie sheet, after all fish is coated, spray fish with cooking spray.
• Bake for approximately 15 minutes until coating is nicely browned and fish flakes easily.