Panko And Parmesan Crusted Baked Cod Food

PARMESAN BAKED COD WITH PANKO

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, combine the panko, parmesan cheese, lemon zest, garlic powder, parsley, salt and pepper. Add the olive oil and toss to combine.
• Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so that it adheres.
• Place in the oven and bake for 10-12 minutes or until the topping is lightly browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check). Cooking time will depend on the thickness of the fillets. Serve immediately.

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.

PARMESAN PANKO BAKED COD RECIPE

Steps:

• Preheat oven to 450 degrees F.
• Lay the cod fillets on a cutting board or clean surface and pat dry. Season with salt and pepper.
• Combine the panko, parmesan, garlic powder, onion powder, and thyme in a small bowl.
• Brush the melted butter on both sides of the fish. Brush the remaining butter in a baking dish.
• Sprinkle both sides of the fillets with the panko mixture.
• Place the fish on a baking sheet lined with parchment paper or aluminum foil.
• Bake for 8 to 12 minutes until the crust is golden and fish is cooked through (and has reached a temperature of 145 degrees on an instant-read thermometer)
• Serve immediately with optional slices of lemon for squeezing and chopped parsley for garnish.

PARMESAN-CRUSTED COD FILLETS

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.

PANKO ENCRUSTED COD

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.