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Panko Crusted Cod with Lemon and Herbs Recipe

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4.1 from 6 reviews

This Panko Crusted Cod recipe offers a deliciously crispy and flavorful seafood dish that can be cooked either in the oven or air fryer. With a seasoned mayo and mustard spread and a crunchy panko-Parmesan herb crust, it’s a quick and healthy way to enjoy tender cod fillets, perfect for a family dinner or a special occasion. Serve with fresh lemon wedges and parsley for a zesty finish.

Ingredients

Fish

  • 1–1.5 lb cod fillets (about 3–4 ounces each, thawed if frozen)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Coating and Topping

  • 1.5 tablespoons mayonnaise
  • 1.5 tablespoons mustard (regular yellow or Dijon)
  • ⅓ cup panko breadcrumbs (unseasoned)
  • ⅓ cup finely grated Parmesan cheese
  • 1 teaspoon herbs de Provence (or dried basil or dried oregano)

Others

  • Oil sprayer with vegetable oil
  • Lemon wedges (for serving)
  • Fresh diced parsley leaves (for serving)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F. Spray a large baking sheet lightly with vegetable oil to prevent sticking and help crisp the coating.
  2. Prepare Cod Fillets: If using previously frozen cod, gently squeeze out excess liquid without crushing the fillets to ensure a crispier crust.
  3. Season Cod: Combine salt, black pepper, garlic powder, and onion powder in a small bowl, then season the cod fillets evenly on all sides with this spice mixture.
  4. Mix Panko Coating: On a large plate, combine panko breadcrumbs, finely grated Parmesan cheese, and herbs de Provence (or your chosen dried herbs), mixing thoroughly to blend flavors.
  5. Make Mustard Mayo Mixture: In a small to medium bowl, stir together the mayonnaise and mustard until smooth and well combined.
  6. Coat Cod with Mustard Mixture: Brush a thin layer of the mayo-mustard mixture over the top of each cod fillet. Then press the fillets mustard side down into the panko mixture to form a crust. Optionally, press the other side of the fillets into the breadcrumbs for extra crust.
  7. Arrange on Baking Sheet: Gently place the crusted cod fillets onto the prepared baking sheet, ensuring they are spaced slightly apart.
  8. Bake Cod: Bake in the preheated 400°F oven for 10-12 minutes until the cod reaches an internal temperature of 145°F and flakes easily with a fork.
  9. Optional Broil: If your baking tray is broiler safe, you can broil the fillets for 1-2 minutes to brown and crisp the topping. Watch carefully to prevent burning.
  10. Serve: Remove cod from the oven, squeeze fresh lemon juice over each fillet, and sprinkle with diced fresh parsley before serving warm.
  11. Air Fryer Preparation: Follow steps 2-6 to prepare and coat the cod fillets.
  12. Preheat Air Fryer: If needed, preheat your air fryer to 350°F.
  13. Air Fry Cod: Place breaded cod fillets in the air fryer basket or tray in a single layer. Lightly spray the tops with vegetable oil. Air fry at 350°F for 10-12 minutes until internal temperature reaches 145°F and the crust is golden.
  14. Adjust Temperatures if Needed: If breadcrumbs brown too quickly, reduce temperature to 320°F and continue cooking until done.
  15. Serve Air Fried Cod: Remove from air fryer, garnish with lemon wedges and fresh parsley, and serve immediately.

Notes

  • Ensure cod fillets are dry before coating for maximum crispiness.
  • Use a meat thermometer to check that fish reaches an internal temperature of 145°F for safe consumption.
  • Mayonnaise and mustard mixture helps the panko adhere and adds moisture and flavor.
  • If you do not have herbs de Provence, substitute with dried basil, oregano, or Italian seasoning.
  • For extra crispiness when broiling, watch closely as the breadcrumb topping can burn quickly.
  • The recipe works equally well in the oven or air fryer depending on your preference and equipment.

Find it online: https://bitezly.com/panko-crusted-cod-with-lemon-and-herbs-recipe/