Fish House Panko Cod Fillets Recipes

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FISH HOUSE PANKO COD FILLETS



Fish House Panko Cod Fillets image

I merged a couple of recipes for making this single serving of cod for my husband. It is SUPER easy to prepare and so light, savoury and crunchy! If you are trying to be healthier this is a terrific replacement for battered fish!

Provided by ms.susan

Categories     High Protein

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 lb cod or 1/2 lb halibut fish fillet
1/4 cup flour
1 egg, beaten
1/2 cup panko breadcrumbs
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried parsley
Pam cooking spray or oil

Steps:

  • Lay out the flour, beaten egg and Panko bread crumbs on three (3) separate plates, or shallow pans.
  • Mix the onion, black pepper and parsley into the panko. Blend well.
  • Dip the seasoned fish in the flour, then egg and then press the fish into the seasoned Panko bread crumbs, coating the fish evenly on all sides.
  • Grease or line a baking pan with parchment paper.
  • Place the fish carefully in the baking pan.
  • spray the top with Pam or oil.
  • Bake at 350 for 15 to 20 minutes.

Nutrition Facts : Calories 599.8, Fat 9.6, SaturatedFat 2.6, Cholesterol 283.5, Sodium 593.8, Carbohydrate 66.7, Fiber 4.3, Sugar 3.8, Protein 57.7

BAKED PANKO-CRUSTED FISH FILLETS



Baked Panko-Crusted Fish Fillets image

Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and cooking them in the oven is easy and quick.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 35m

Yield 4

Number Of Ingredients 11

1 1/2 pounds fish fillets (haddock, cod, catfish, pollock, or similar mild white fish)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 cup panko breadcrumbs (unseasoned)
2 tablespoons finely chopped parsley
1/4 cup all-purpose flour
2 large eggs (or 1/2 cup egg substitute )
1 teaspoon Cajun seasoning (or Creole)
2 tablespoons mayonnaise
1 lemon (quartered, for serving)
Optional: tartar sauce or rémoulade sauce (for serving)

Steps:

  • Gather the ingredients. Heat the oven to 425 F.
  • Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
  • Cut the fish fillets into 6-ounce portions.
  • Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
  • In a wide bowl, combine the panko breadcrumbs and parsley.
  • Put the flour in another wide, shallow bowl.
  • In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
  • Dip the fish fillets in the plain flour, coating each piece thoroughly.
  • Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
  • Arrange the crumb-coated fish on the prepared baking sheet.
  • Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Cholesterol 256 mg, Fiber 2 g, Protein 48 g, SaturatedFat 2 g, Sodium 899 mg, Sugar 2 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

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

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

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.

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