Baked Cod With Panko Recipes

BAKED COD WITH PANKO

Baked Cod With Panko image

Baked Cod With Panko is an easy seafood recipe bursting with flavor and crunch. Cod fillets bake up into flaky tenderness in just minutes with a crunchy topping that's filled with lemon and Dijon flavor.

Provided by Gwynn Galvin

Time 20m

Number Of Ingredients 10

Ingredients

2/3 cup plain panko breadcrumbs
3 Tbs. butter (, melted)
2 Tbs. chopped parsley
2 teaspoons lemon zest
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon pepper
4 (4 ounces each) cod fillets
2 Tbsp. Dijon mustard
Lemon wedges

Steps:

Preheat oven to 425F. Line a baking sheet with shallow sides with parchment paper.
In a bowl combine panko, butter, parsley, zest, garlic powder, kosher salt and pepper.
Arrange fillets on prepared baking sheet and brush tops with Dijon.
Top with breadcrumb mixture, pressing gently to adhere.
Bake until fish is cooked through and flaky and breadcrumbs are golden, 10-12 minutes.
Serve with lemon wedges.

Nutrition Facts : Calories 123 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 525 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED COD WITH CRUNCHY PANKO CRUST

Baked Cod with Crunchy Panko Crust image

This crunchy crusted baked cod tastes like a lighter take on fish and chips.

Provided by Yummly

Categories Main Dishes

Time 30m

Number Of Ingredients 8

Ingredients

1 pound fresh cod fillets 3-4 fillets per pound
3/4 teaspoon salt for cod
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt for crust
1/4 teaspoon garlic powder
2 tablespoons butter melted

Steps:

Preheat the oven to 375°F.
Line a baking sheet with parchment paper.
Season the cod fillets on both sides with the salt and pepper and arrange on the prepared baking sheet.
Place the panko, Parmesan, salt, and garlic powder in a mixing bowl. Drizzle the melted butter into the bowl and mix with a fork until the crumbs are thoroughly moistened.
Spoon the panko mixture evenly over each cod fillet and gently pat it into an even layer.
Bake the cod on middle rack of oven until the crust is golden brown and the fish flakes easily with a fork, 10-20 minutes, depending on the thickness of the fillets.
Check to see that cod is done. Remove from oven or add time as needed.
Plate the fillets and serve immediately.

Nutrition Facts : Calories 260 calories, Carbohydrate 10 grams, Cholesterol 90 milligrams, Fat 11 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 1 grams

PANKO BAKED COD

Panko Baked Cod image

This Panko Baked Cod recipe is easy and ready in 20 minutes! The fish is made with Dijon mustard and a crispy lemon herb breadcrumb topping.

Provided by Christine Rooney

Categories Main Course

Time 25m

Number Of Ingredients 11

Ingredients

2 lbs. cod fish (thawed)
2 Tbsp. olive oil
2 Tbsp. Dijon mustard
2 Tbsp. unsalted butter (melted)
3/4 cup gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not GF)
2 tsp. garlic powder
2 tsp. paprika
1 tsp. Italian seasoning
1/2 tsp. kosher salt (split)
1/2 tsp. pepper (split)
1 lemon (zest and juice)

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.

Nutrition Facts : ServingSize 2 cups, Calories 305 kcal, Carbohydrate 20 g, Protein 29 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 82 mg, Sodium 380 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 6 g

PANKO ENCRUSTED COD

Panko Encrusted Cod image

A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190!

Provided by icancook66

Categories High Protein

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs cod, cut into serving size pieces
2 cups panko breadcrumbs
1 egg
1 egg white
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/8 teaspoon black pepper
cooking spray

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.

BAKED COD WITH PANKO CRUMB CRUST

BAKED COD WITH PANKO CRUMB CRUST image

Categories Fish Bake

Yield Serves 3

Number Of Ingredients 11

Ingredients

3 8-10 ounce pieces Captain's Cut cod fillet
1-1/2 tbsp mayonnaise mixed with 1-1/2 tsp Dijon mustard
1/2 T EVOO
1/2 T butter
1 small shallot minced
1 medium clove garlic minced
3/4 cup panko
1-1/2 tsp Old Bay seasoning
2 tbsp chopped fresh basil
1 tsp grated lemon rind
Lemon wedges

Steps:

Preheat oven to 425 (convect). Brush the cod fillets with the mayo/Dijon mixture. Saute the shallot and garlic in the butter & EVOO until softened. Remove pan from heat and stir in the Panko, basil, lemon rind and Old Bay seasoning to combine. Spread 1/3 of mixture over each piece of fish and pat down to adhere. Bake about 15 minutes in a lightly oiled 12" skillet or shallow baking pan just large enough to hold the fish. Serve with lemon wedges

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