Panko Crusted Cod

This panko-crusted cod is a quick, easy and delicious fish dinner. With a touch of garlic, lemon and mustard together with a crispy panko topping.

📝 Ingredients

• 4 thick cod fillets (about 16-20 oz)
• salt and pepper
• 6 Tablespoons salted butter (or 4 Tablespoons extra virgin olive oil)
• 2 cloves garlic (grated or minced)
• 1 teaspoon lemon zest
• 1 cup unseasoned panko
• 4 Tablespoons chopped fresh parsley (chopped or 2 Tbsp dried parsley)
• Salt and pepper
• 2 Tablespoons mayonnaise
• 2 teaspoons Dijon mustard

👨‍🍳 Instructions

1. 1Preheat oven to 425F (not convection or fan-assisted). Spray a baking sheet with cooking spray or lightly brush with cooking oil.
2. 2Tip! If using olive oil instead of butter in the panko topping, you could warm the olive oil slightly if you like, to better infuse the garlic and lemon flavour into the olive oil.
3. 3Make the panko topping: Melt the butter in a medium bowl in the microwave (or use a saucepan, then add to a medium bowl). Add the garlic and the lemon zest to the warm butter and let stand for a minute to infuse a bit. Add the panko, the parsley and a bit of salt and pepper. Stir to combine well. Set aside.
4. 4Pat the cod fillets dry with a paper towel and season with some salt and pepper. Place the cod onto the prepared baking sheet.
5. 5In a small bowl, stir together the mayonnaise and Dijon mustard. Spoon on top of the cod, dividing the mixture between the cod fillets. Use the back of a spoon to spread into an even layer over the top of the fillets.
6. 6Spoon the panko topping on top of the mayonnaise-topped cod, dividing between the fillets. Use the back of a spoon to spread it evenly over the top, pressing it lightly into the mayonnaise layer so it will stick in place.
7. 7Tip! Cooking time will vary depending on the thickness of the fish. I suggest checking the fish after about 10 minutes of cooking. If the fish is done and the topping isn't browned enough, you can turn on the oven broiler briefly to brown it a bit. If the fish isn't done and the topping is browned enough, you can loosely lay a sheet of aluminum foil over the top of the fish to prevent over-browning for the last part of cooking. Fish is done at 145F internal temperature. It should flake easily when tested with a fork.
8. 8Place the baking pan into the preheated oven and bake for 10-15 minutes, until the fish is cooked and the panko-topping is golden brown.