Panko Crusted Baked Cod Recipe
My panko crusted baked cod has a golden, crunchy crust made with panko toasted in butter with shallot, garlic, and thyme, and a bright lemon mayo holds it on instead of an egg wash. Bake it on a wire rack for about 20 minutes and serve it for a weeknight family dinner or as the centerpiece at a dinner party.
Servings: 4
Calories: 424kcal
Ingredients
- 28-32 oz cod filets 7-8 oz. each
- 2 tsp kosher coarse salt more or less to taste
- 1/2 tsp black pepper more or less to taste
Mayo Mixture:
- 1/4 cup mayonnaise
- 1 lemon - zest
- 1/2 tbsp lemon juice
- 1/8 tsp black pepper
Breading:
- 3 tbsp unsalted butter
- 1 large shallot diced
- 2 garlic cloves pressed
- 1 cup Panko bread crumbs
- 1 tsp fresh thyme
- 1 tbsp minced fresh parsley
- 1/2 tsp kosher coarse salt more or less to taste
- 1/8 tsp black pepper more or less to taste
Instructions
- Preheat the oven to 375°F, place a wire rack inside a rimmed baking sheet, and grease the wire rack.
Breading:
- Preheat a cooking pan first over medium heat. Melt butter and add diced shallot. Let it sauté until starts to brown.
- Add pressed garlic and thyme and sauté just until fragrant.
- Mix in Panko bread crumbs and season with salt and pepper. Make sure to mix until bread crumbs, onions, and butter is well incorporated throughout.
- Let it cook for just another minute or two, as you slowly stir to prevent bread crumbs from burning.
- take off heat and transfer the breading mixture into a wide and shallow bowl. Stir in minced parsley.
Baking the fish:
- Mix mayonnaise, lemon zest, lemon juice, and pepper in a small mixing bowl.
- Pat the fish filets dry with a paper towel. Season each filet with some salt and pepper on all sides.
- Generously brush each filet with mayonnaise mixture on all sides.
- Dip and gently pat coated filets into the breading mixture and place them into the prepared baking sheet.
- Bake for about 20 minutes. You can check is the fish is done by using a meat thermometer as well, internal temperature should be between 135°F-145°f at the thickest part.
- Let the fish rest for about 5 minutes after taking it out of the oven and serve.
Notes
- Store: in an airtight container in the refrigerator for up to 3 days.
- Reheat: in an air fryer at 350°F for about 3 to 5 minutes, or in a nonstick pan over slightly below medium heat for a few minutes per side, turning gently, just until warmed through. Skip the microwave, since the crust turns soggy in it.
Nutrition
Calories: 424kcal | Carbohydrates: 13g | Protein: 43g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 324mg | Potassium: 1011mg | Fiber: 1g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg