Baked Cod With Crunchy Panko Crust Recipes

BAKED COD WITH CRUNCHY PANKO CRUST

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.

CRUNCHY PECORINO BAKED COD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
• Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
• Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.