Easy oven-baked cod with Panko crust topping that is golden brown but soft and flaky on the inside.
Find out the secret to get Panko crumbs to stick to cod without egg! It is so easy you'll wonder why you have never thought about it!
Preheat the oven. Clean and season the cod fillets with cayenne pepper, salt and 1 tablespoon olive oil.
For seasoned breadcrumbs: Take Panko crumbs, chilli flakes, salt, garlic powder, lemon zest and chopped parsley in a bowl.
Mix all the seasoning ingredients with the Panko crumbs until well combined. (If you don't have Panko crumbs, regular breadcrumbs can be used, but then the topping won't be as crunchy.
Place the cod fillets on a baking tray. Coat the top surface of the fillets with wholegrain mustard, dividing equally among the fillets.
Take handfuls of the seasoned Panko mixture and spread on each fish fillet evenly. Press the mixture carefully so it sticks to the mustard.
Spray the remaining oil (from marinating the cod fillets) on the crust and bake in the oven for 15 to 20 minutes.
Panko baked cod fillets with a crunchy, perfectly browned Panko crust! More satisfying and healthier than fried fish.
finely chopped parsley
freshly crushed pepper
Chop the parsley, add it to yogurt along with salt, pepper, cumin and lemon juice. Creamy parsley yogurt sauce ready in minutes!
This oven baked Panko crusted cod is one of the easiest, delicious and healthy baked fish recipes the whole family will love.
Easy Fish Cakes without potatoes, flour, or breadcrumbs- all these are replaced by a single ingredient!
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