Panko Crusted Fish Served Over Kale Recipes

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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-CRUSTED FISH SERVED OVER KALE



Panko-Crusted Fish Served over Kale image

After a tough strength-training session or long run, protein is necessary to help your body recover. Before your hunger overwhelms you that protein-packed meal needs to come together quickly. This fresh and delicious fish dinner takes less than 20 minutes from prep to plating, but the best part is one serving offers more than 36 grams of protein. Learn how to cook this perfect post-workout recipe

Provided by MamaCoop

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

olive oil flavored cooking spray
1 1/2 tablespoons unsalted butter, melted
1/4 cup lemon juice
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup panko breadcrumbs
2 small halibut (this recipe calls for halibut, but tilapia, halibut or cod fish fillet, are equally delicious using ) or 2 small cod fish fillets (this recipe calls for halibut, but tilapia, halibut or cod fish fillet, are equally delicious using )
1 tablespoon freshly chopped fresh parsley
2 cups chopped curly kale
1 teaspoon extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 375?F. Spray a small baking dish with cooking spray.
  • In a small dish, whisk melted Earth Balance, lemon juice, garlic powder, and salt well. In a separate dish, make an even layer of panko breadcrumbs.
  • Take one fish filet, and dip it in Earth Balance mixture. Flip the filet and dip again so both sides are covered.
  • Press the skinless side of the filet into panko crumbs, then place the fish skin side down on prepared baking dish. Repeat with other filet, then sprinkle both with fresh parsley.
  • Place baking dish into the oven and cook for 13 to 15 minutes.
  • While that's cooking, start the salad. Lightly drizzle chopped.
  • kale with extra-virgin olive oil, and massage kale with your hands. Keep massaging for one minute, and allow kale to sit for about three minutes.
  • To make the dressing, mix Dijon, lemon juice, and 1/2 tablespoon extra-virgin olive oil. Add the dressing to kale and toss evenly.
  • To serve, prepare a small bed of half the kale salad and place fish right on top. Enjoy immediately.

PANKO-CRUSTED FISH



Panko-Crusted Fish image

Make and share this Panko-Crusted Fish recipe from Food.com.

Provided by spacholl

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup vegetable oil
1 1/2 lbs fish fillets
4 teaspoons Emeril's Original Essence (creole spice)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
2 large eggs
6 tablespoons milk
1 1/2 cups breadcrumbs (panko or other)

Steps:

  • Heat oil in large skillet over medium heat.
  • Season fish with essence.
  • Salt and pepper.
  • Put flour in shallow dish. Set aside.
  • Add eggs to milk in bowl and whisk to combine. Set aside.
  • Place bread crumbs in 3rd shallow dish.
  • Dredge each fillet in flour, shake off excess, coat in egg wash, press into crumbs coating evenly.
  • Fry fish in hot oil until golden brown; about 2-3 minutes on first side and 1-2 minutes on second side.

BAKED HALIBUT WITH CRISPY PANKO



Baked Halibut with Crispy Panko image

This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Provided by Lindsey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 7

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
  • Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
  • Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g

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Top Asked Questions

How to cook fish on Panko bread crumbs?
In a small bowl, mix the panko bread crumbs, olive oil, melted butter, dried dill and salt and pepper. In a separate bowl mix the mayonnaise and mustard together. Pat the fish dry and season on both sides with salt and pepper. Spread the mayonnaise mixture on top of the fish and then evenly spread the panko mixture on top.
How to cook rockfish with panko?
Pat the rockfish fillets dry, using paper towels. Sprinkle one side of the fish with the seasoning mix, dividing it equally between both pieces of fish. Place panko crumbs onto a dinner sized plate and spread them out. Place fish, one fillet at a time, onto the panko crumbs.
What kind of fish can you cook with panko?
Panko-crusted fish is delicious when baked in the oven, and the beauty of this recipe is that it's versatile. It will work with any mild fish fillet, including catfish, cod, flounder, haddock, pollock, and tilapia.
What is Pesto panko crusted fish?
For this Pesto Panko Crusted Fish, besides its amazing flavor, we're also using pesto as a sticking mixture to coat the fish fillets with panko. No eggs needed! Panko, if you're not familiar with it, are Japanese style breadcrumbs. The bread flakes are big and it makes for a very crispy coating.

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