BAKED PANKO AND PARMESAN ENCRUSTED COD
Crispy oven baked crusted cod fillets that are tender and flavorful. Seasoned with simple pantry staples, breaded with panko breadcrumbs and parmesan, then baked to a crispy golden perfection. An easy and healthy recipe in just 30 minutes!
Provided by Kaylie
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Dry cod fillets well with a paper towel (If using frozen fillets, make sure to thaw it completely by submerging the cod in a vacuumed sealed bag with cold water).
- Add garlic powder, salt, and pepper in a small bowl and mix well. Use half of the mix to season the cod fillets on both sides evenly. Save the remaining for the breadcrumb mixture.
- To toast the panko, pour oil over the breadcrumbs and mix well, breaking up any clumps. Spread evenly onto a baking sheet and bake for 4 to 5 minutes, until golden and crunchy.
- Remove panko from the oven and pour it into a shallow dish. Let it cool for 2 to 3 minutes. Add the remaining seasoning mixture and parmesan cheese. Mix well.
- Dredge seasoned cod fillet into the whisked egg, shaking off any excess. Then place the fillet into the panko mixture, pressing firmly on all sides for the crumbs to stick on.
- Place the breaded cod onto a baking sheet lined with parchment paper. Repeat with the remaining fillets.
- Bake for 10 minutes, or until internal temperature of the fish reaches 145 degrees Fahrenheit.
- Garnish with parsley and a squeeze of lemon with side of tartar sauce!
Nutrition Facts : ServingSize 2 g, Calories 457 kcal, Carbohydrate 24 g, Protein 52 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 190 mg, Sodium 1728 mg, Fiber 2 g, Sugar 2 g
PANKO AND PARMESAN CRUSTED BAKED COD
I made this panko parmesan crusted baked cod one weeknight and it was a hit! It's a wonderful option for weeknight dinner and easy to make. The crunchy panko and parmesan crust is infused with rosemary and lemon zest, and will leave your kitchen smelling amazing!
Provided by Jeri Mobley-Arias
Categories Dinner Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F
- On a small baking tray add panko and gently spray with avocado oil. Bake in oven for 4 minutes or until golden brown. This will give your crust a nice, golden color. Remove from oven and set aside to cool.
- In a casserole dish, add enough olive oil to coat the bottom.
- Cut cod fillets into 6 ounce pieces. Season both sides with salt and pepper and add to casserole dish. Cook for 11 minutes.
- Meanwhile, in a bowl, add freshly grated parmesan, garlic, rosemary, panko, 1 teaspoon kosher salt, lemon zest, and melted butter. Mix well to coat. Set aside.
- Remove fish from oven and pour lemon juice on fillets. Carefully add panko parmesan mixture on top. Gently push on the top to set the crust.
- Place in oven and cook for 11 minutes. If fillets are thicker, you may have to cook for 1-2 minutes longer.
- Remove from oven and serve with lemon wedges for squeezing. Finish the top with a sprinkle of salt (optional).
PARMESAN BAKED COD
You'll need just five ingredients for this goof-proof way to keep oven-baked fish moist. "My mom is one of the best cooks in the world, and she shared this recipe with me," writes Mary Hoppe of Pewaukee, Wisconsin. "It's a favorite."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 247 calories, Fat 15g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 500mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
PANKO ENCRUSTED COD
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
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.
PARMESAN-CRUSTED COD FILLETS
Cod fillets are one of our favorites; covered with Panko crumbs and baked gives them a crunch topping and tender, flaky fish inside. I serve this with the julienned carrots and also with spinach I've lightly sauteed in a little bit of olive oil over medium-low heat and cooked for about 2 minutes.
Provided by TasteTester
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Peel the carrots and julienne enough to make 3 cups; cover and set aside.
- Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish and place on baking sheet. Season with salt and pepper.
- In small bowl stir together Panko crumbs and cheese; sprinkle and lightly press onto fish. Bake, uncovered, 4-6 minutes for each 1/2-inch thickness of fish, until crumbs are golden and fish flakes easily when tested with a fork.
- Meanwhile, in a large skillet, bring 1/2 cup water to boiling; add carrots. Reduce heat and cook, covered, for 5 minutes. Uncover; cook 2 minutes more. Add butter and ginger; toss. Serve fish and carrots with greens.
Nutrition Facts : Calories 245.8, Fat 6.2, SaturatedFat 3.2, Cholesterol 86.5, Sodium 303.4, Carbohydrate 12.5, Fiber 3.3, Sugar 5.5, Protein 34.1
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