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Panko Crusted Cod
Recipes
Panko Crusted Cod
4 servings
25 minutes total

Ingredients

  • Nonstick cooking spray
  • 2 cups panko breadcrumbs
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1 teaspoon ground celery seed
  • ¼ cup mayonnaise
  • ¼ cup plain, nonfat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemongrass paste
  • 1 tablespoon garlic blend paste
  • 1 tablespoon prepared horseradish
  • 2 tablespoons olive oil
  • 4 (6-oz) cod fillets
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Preheat oven to 400˚F. Coat baking dish with spray; set aside.
    2. Combine in medium bowl: breadcrumbs, basil, oregano, dill, and celery seed until blended. Combine in separate bowl: mayonnaise, yogurt, mustard, lemongrass, garlic, and horseradish until blended.
    3. Heat oil in large sauté pan over high 2–3 minutes. Season cod with salt and pepper. Place cod into pan and sear 5 minutes. Transfer cod to prepared baking dish, seared side up. Spread mayonnaise mixture evenly on top of fillets, then garnish evenly with breadcrumb mixture until covered.
    4. Bake 8–10 minutes until 145˚F (and opaque and separates easily). Serve immediately.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 420, Total Fat 22g, Sat Fat 2.5g, Trans Fat 0g, Chol 85mg, Sodium 1070mg, Total Carb 23g, Fiber 0g, Sugars 2g, Protein 31g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%