Panko Parmesan Baked Cod Recipes

PARMESAN BAKED COD

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.

PANKO PARMESAN BAKED COD RECIPE

Steps:

• Preheat the oven to 425 degrees F, and line a rimmed baking sheet with parchment paper for easiest clean up.
• In a small bowl combine Panko, parmesan cheese, lemon zest, garlic, parsley, salt and pepper. Add olive oil (or melted butter) and combine breadcrumbs until moist.
• Place cod fillets on baking sheet, dry with paper towels and season with salt and pepper. Divide the parmesan topping evenly onto each fillet, pressing to adhere to fish.
• Bake for 12-14 minutes until the fish is opaque and just cooked through and flakes easily when cut into with a fork. Topping will be golden brown. Cooking time depends on the thickness of the filets. Be careful not to overcook as fish will turn out tough.
• Meanwhile, make browned butter lemon garlic sauce if desired. Place butter in small saucepan over medium heat, melt butter, until it foams, swirling until it starts to brown and has a nutty aroma. Stir in garlic and saute for 30-60 seconds, then remove from heat and stir in lemon juice, salt and pepper. Set aside until serving with fish.
• To serve fish, using a spatula, carefully remove fish from pan to plate, drizzle with a little browned butter lemon sauce and sprinkle with fresh chopped parsley. Serve with rice, mashed potatoes, asparagus, broccoli, brussels sprouts or a salad.

BAKED PANKO AND PARMESAN ENCRUSTED COD

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!