This panko crusted cod is baked in the oven, for an easy and healthy seafood dish. It's a delicious alternative to fried fish!
Happy first day of March! We're excited to head into the second month of posts here at Food Banjo. Up today... this delicious and crunchy panko crusted cod recipe.
Breaded and fried. That is how I used to like my fish when I was younger. Now I like to think my tastes have evolved and I love seafood in a variety of ways, but this panko crusted cod takes me back to that flaky white fish with a crunchy coating that I used to love. Luckily, because this is baked, I like to pretend it is a lot healthier, and hopefully it is!
What is panko?
Panko is extremely similar to dried breadcrumbs. The main difference is that panko doesn't contain crusts, whereas breadcrumbs typically do. It makes it slightly lighter and airier.
- Cod - Fresh fish is great, but for convenience, I tend to keep fish in the freezer, that way it's easy to take it out and thaw. Using fresh or frozen fish works great in this recipe, just make sure to completely thaw the fish before cooking.
- Lemon - You'll first use the zest, then use lemon slices for serving! If you're not familiar with lemon zest, it's the yellow part of the lemon peel. I use this microplane for zesting lemons. It's one of my favorite kitchen tools!
- Panko - HELLO, the star of the dish. Panko is great. If you don't have panko, you can use breadcrumbs!
- Dried parsley - I love dried parsley. You can also use fresh parsley, if you have that around.
- Freshly grated parmesan cheese - This is one of my favorite ingredients. We keep a wedge of fresh parmesan cheese around at all times. I love using that microplane I just mentioned to also grate parmesan cheese.
- Dijon mustard - this adds a nice tang and flavor to the dish
- Maple syrup - this will add a touch of sweetness. You can leave this out if desired!
- Olive oil
How to make the panko crusted cod:
First, prep your ingredients! Grate your lemon zest and parmesan.
Take your panko, parsley, parmesan, salt, pepper, and lemon zest in a bowl. Also combine the mustard and maple syrup in a separate bowl.
Salt and pepper the cod, then coat with the dijon mustard/maple syrup mixture. Top with the panko mixture.
Bake in the oven, then top with lemon slices and serve!
Serve the panko crusted cod with:
- Roasted green beans
- Roasted asparagus with lemon zest
- Roasted acorn squash
- Curry roasted cauliflower
- Coconut oil roasted sweet potatoes
Panko Crusted Cod
- 2 medium cod filets fresh or defrosted
- 1 lemon for zesting and slicing
- 1/2 cup panko crumbs
- 1 tbsp dried parsley
- 1/4 cup freshly grated parmesan cheese
- 1/2 tsp salt plus extra for sprinkling
- 1/4 tsp pepper plus extra for sprinkling
- 2 tbsp dijon mustard
- 1/2 tsp maple syrup
- 1/2 tbsp olive oil for panko mixture
- 1 1/2 tsp olive oil for pan
- Preheat oven to 400 degrees F
- Zest lemon to get 1/2 tsp lemon zest
- In medium bowl, combine lemon zest with panko, parmesan, parsley, salt, and pepper
- Stir together and set aside.
- In small bowl, combine dijon mustard and maple syrup. Mix until combined.
- Oil an ovenproof skillet and wipe out any excess.
- Take fish filets and sprinkle salt and pepper on both sides.
- Cover the top of the fish with the maple syrup and mustard mixture.
- Press the panko mixture onto the top of the fish so that as much sticks as possible.
- Carefully place the fish in the skillet and cook in the oven for 12 minutes.
- While fish is cooking, slide the lemon to place atop the fish.
- After the 12 minutes, turn the oven to broil, and broil until the panko is nicely browned.
- Remove, let fish rest for 2-3 minutes, season with a sprinkling of salt and pepper, plate with lemon slides and enjoy!
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