Crispy Panko Baked Cod With Two Seasoning Options 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.

BAKED COD WITH PANKO

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.