PARMESAN PANKO BAKED COD RECIPE
This delicious baked cod recipe with parmesan and panko is the perfect baked crispy fish recipe! It's easy to make and tastes great.
Provided by This Healthy Table
Categories Main Dishes
Time 22m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 620 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PANKO PARMESAN SALMON
Of all the recipes I make, this one is my husband's favorite for salmon. It's made with panko, or Japanese bread crumbs, which are very light and crunchy, mixed with Parmesan cheese. It's baked in the oven until the panko is nice and toasted.
Provided by Dianne
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
- Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
- Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
- Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 10.4 g, Cholesterol 53.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 2.4 g, Sodium 232.7 mg, Sugar 0.2 g
BAKED PANKO-CRUSTED FISH FILLETS
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
- Cut the fish fillets into 6-ounce portions.
- Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
- In a wide bowl, combine the panko breadcrumbs and parsley.
- Put the flour in another wide, shallow bowl.
- In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
- Dip the fish fillets in the plain flour, coating each piece thoroughly.
- Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
- Arrange the crumb-coated fish on the prepared baking sheet.
- Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.
Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Cholesterol 256 mg, Fiber 2 g, Protein 48 g, SaturatedFat 2 g, Sodium 899 mg, Sugar 2 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
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