Parmesan Panko Baked Cod Food

BAKED PANKO CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
• Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
• Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
• Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

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.

PARMESAN PANKO BAKED COD RECIPE

Steps:

• Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper. If your fish has extra liquid on it, place it on paper towels to let them dry more.
• In a small bowl combine the panko, parmesan, garlic powder, dried dill, sea salt, and pepper.
• Place the fish fillets on the prepared baking sheet and spread the mayo on using a basting brush. On the top of the fish spread the panko breadcrumb mixture.
• Bake for 13-15 minutes until the topping begins to get golden brown, and the fish flakes easily. Serve with minced dill and fresh lemon wedges.

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!

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 PANKO FISH STICKS

Steps:

• Season the cod with salt 1 hour before breading.
• Combine the mayonnaise, 1/4 cup parsley, dill, pickles and capers in a medium bowl. Stir in the juice from 1/2 lemon, check seasoning and add salt and pepper if necessary. Set the sauce aside.
• Combine the flour and a pinch of salt in a shallow or medium bowl. Beat the eggs in a separate shallow bowl. Combine the panko, cheese, remaining 1/4 cup parsley and the zest from 1 lemon in another shallow bowl. This is your breading station.
• Dredge the cod strips in flour, followed by the egg and finishing with the breadcrumb mixture.
• Heat the oil in a medium (10-inch) straight-sided pan or skillet until hot, 350 to 360 degrees F. Add the fish sticks and shallow-fry, turning so they brown evenly, 4 to 6 minutes total.
• Drain the fish sticks on a paper towel-lined plate or wire rack and season with salt. Serve with the sauce and lemon wedges.