Panko Baked Cod (Egg-Free, Nut-Free, Soy-Free)
Cate O’Malley, Paper Palate
– Although I order from them semi-frequently, I have yet to make it to a Penzey’s
store. No matter, it’s nearly as fun to open up a box of goodies from them when I place an online order. A year ago, I succumbed and started subscribing to their magazine, Penzey’s One
. Every time I debate about not renewing my subscription (since it’s a little steep as far as subscriptions go), I find another good recipe and reconsider. This time it was their reader-recipe for Panko Baked Cod
, a definite keeper. Light, flaky with a still-crispy coating, it’s a perfect, healthy recipe for a weeknight dinner.
Not familiar with Panko? A Japanese bread crumb, it’s biggest advantage is that it stays crispy, as opposed to getting soggy like more traditional bread crumbs sometimes do. It used to be easiest to find in Asian markets, but now even Progresso has gotten in on the act and produces their own, so it’s a snap to find at your local grocery store amongst the other types of bread crumbs.
Another great line of Panko is made by Ian’s
Panko Baked Cod
Recipe courtesy of Penzey’s Magazine
4 cod fillets, or other white fish (I used scrod, a bargain at $3.99/lb this week)
1 cup Panko bread crumbs
1 teaspoon lemon pepper seasoning
1 teaspoon Hungarian sweet paprika
*I added a bit of seasoned salt to the mix as well
2 cloves garlic, finely minced
olive oil, enough to coat fillets (about 1 teaspoon per fillet worked well)
Preheat oven to 350. Combine bread crumbs, lemon pepper, paprika, (my addition of seasoned salt) and garlic. In a medium bowl, add olive oil and coat fish fillets well. Transfer fillets to bread crumb picture, one at a time, and coat on both sides evenly. Place breaded fillets on a baking sheet and bake for 20-25 minutes or until the crust is golden brown.
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