Baked Panko Cod

This baked panko cod is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.

📝 Ingredients

• 1 tablespoon butter
• 1/4 cup Panko breadcrumbs (Use gluten-free certified Panko if needed)
• 1/4 teaspoon paprika or smoked paprika
• 1/4 teaspoon dried oregano
• 1/8 teaspoon sea salt
• 1/8 teaspoon cayenne (optional, for spice)
• 1 tablespoon olive oil
• 8 ounces cod (2 fillets)
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil (1 oz)
• 2 tablespoons tahini (1 oz)
• 3 tablespoons apple cider vinegar (1 1/2 oz)
• 1 teaspoon Dijon mustard
• 2 teaspoons cold water

👨‍🍳 Instructions

1. 1Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
2. 2Brush an oven-safe pan (or sheet pan) with olive oil. Place cod on the pan.Smear one tablespoon of mustard on the fish.
3. 3Top the mustard with prepared breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.
4. 4Place the fish in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
5. 5While the fish cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the cod while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.