Crispy Panko Baked Cod with Lemon Mayo

• 4 cod fillets, 6 oz each
• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• Salt to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix panko, garlic powder, paprika, and black pepper.
3. 3 Pat cod fillets dry and season with salt.
4. 4 Coat each fillet with the panko mixture.
5. 5 Place fillets on a greased baking sheet.
6. 6 Bake for 12-15 minutes until cod is opaque and flakes easily.
7. 7 Whisk mayonnaise, lemon juice, and lemon zest in a small bowl for the lemon mayo.
8. 8 Drizzle lemon mayo over the cod upon serving.
9. 9 Garnish with fresh parsley.

Equipment

• Baking sheet
• Parchment paper (optional)
• Whisk

Variations

• For a spicier kick, add chili flakes to the panko mixture.
• Use almond flour instead of panko for a gluten-free option.

Substitutions

• If cod isn't available, use haddock or tilapia.
• Substitute mayonnaise with Greek yogurt for a lighter option.

Pairings

• Pairs well with a crisp white wine like Sauvignon Blanc.
• A squeeze of fresh lemon adds extra brightness.

Nutrition

Tips

• For extra crispiness, let the panko-coated cod rest in the fridge for 15 minutes before baking.
• Serve immediately for the best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven to maintain crispiness.

Freezing: This dish does not freeze well due to the texture of the panko crust.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.

FAQ