Panko Parmesan Baked Cod Recipes

PARMESAN BAKED COD

Parmesan Baked Cod image

You'll need just five ingredients for this goof-proof way to keep oven-baked fish moist. "My mom is one of the best cooks in the world, and she shared this recipe with me," writes Mary Hoppe of Pewaukee, Wisconsin. "It's a favorite."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 cod fillets (4 ounces each)
2/3 cup mayonnaise
4 green onions, chopped
1/4 cup grated Parmesan cheese
1 teaspoon Worcestershire sauce

Steps:

Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 247 calories, Fat 15g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 500mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges

BAKED PANKO AND PARMESAN ENCRUSTED COD

Baked Panko and Parmesan Encrusted Cod image

Crispy oven baked crusted cod fillets that are tender and flavorful. Seasoned with simple pantry staples, breaded with panko breadcrumbs and parmesan, then baked to a crispy golden perfection. An easy and healthy recipe in just 30 minutes!

Provided by Kaylie

Categories Appetizer Main Course

Time 30m

Number Of Ingredients 10

Ingredients

1 pound cod fillets (I used 3 frozen fillets, about 4 ounces each)
1 teaspoon fine sea salt
1 teaspoon garlic powder
1/4 teaspoon ground pepper
1 egg, lightly whisked (add it to a shallow dish)
1 cup Panko breadcrumbs (I use Kikkoman brand)
1/4 cup freshly grated parmesan cheese
1 tablespoon olive oil
lemon wedges (garnish)
parsley leaves (garnish)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Dry cod fillets well with a paper towel (If using frozen fillets, make sure to thaw it completely by submerging the cod in a vacuumed sealed bag with cold water).
Add garlic powder, salt, and pepper in a small bowl and mix well. Use half of the mix to season the cod fillets on both sides evenly. Save the remaining for the breadcrumb mixture.
To toast the panko, pour oil over the breadcrumbs and mix well, breaking up any clumps. Spread evenly onto a baking sheet and bake for 4 to 5 minutes, until golden and crunchy.
Remove panko from the oven and pour it into a shallow dish. Let it cool for 2 to 3 minutes. Add the remaining seasoning mixture and parmesan cheese. Mix well.
Dredge seasoned cod fillet into the whisked egg, shaking off any excess. Then place the fillet into the panko mixture, pressing firmly on all sides for the crumbs to stick on.
Place the breaded cod onto a baking sheet lined with parchment paper. Repeat with the remaining fillets.
Bake for 10 minutes, or until internal temperature of the fish reaches 145 degrees Fahrenheit.
Garnish with parsley and a squeeze of lemon with side of tartar sauce!

Nutrition Facts : ServingSize 2 g, Calories 457 kcal, Carbohydrate 24 g, Protein 52 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 190 mg, Sodium 1728 mg, Fiber 2 g, Sugar 2 g

PARMESAN PANKO BAKED COD RECIPE

Parmesan Panko Baked Cod Recipe image

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

Ingredients

2 pounds cod fillets
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup panko breadcrumbs
1/3 cup grated parmesan
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 cup melted butter
optional - slices of lemon, chopped parsley for serving

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

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