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    You are at:Home»Dairy-Free Recipes»Crispy Panko Baked Cod with Garlic Lemon Pepper Seasoning

    Crispy Panko Baked Cod with Garlic Lemon Pepper Seasoning

    2
    By Alisa Fleming on September 20, 2007 Dairy-Free Recipes, Entrees

    My friend Cate from Sweet Nicks adapted this crispy panko baked cod from a recipe she received via email. We’ve made a few more minor modifications, but it’s still light and flaky with a crispy coating. Enjoy it for a healthy weeknight dinner. If you make a double batch, you can freeze some for an extremely convenient meal.

    Crispy Panko Baked Cod Recipe with 2 Seasoning Options - Dairy-free, Egg-free, Nut-free, plus Gluten-free option

    What’s Panko?

    Panko is a type of Japanese-style breadcrumb that stays crispy, unlike freshly ground breadcrumbs. They’re used often for making dishes like katsu and breaded shrimp, and they’re usually dairy free (check the label!). You can find some brands in the Asian section at grocery stores, but brands like Progresso are sometimes found with the Italian breadcrumbs. For gluten-free versions, look for brands like Ian’s Panko.

    If you are unable to locate panko, or don’t have time to make it to the store, then you can substitute fine dry breadcrumbs. If your breadcrumbs are too soft, you can toast them in the oven for a few minutes as the oven preheats.

    Crispy Panko Baked Cod Recipe with 2 Seasoning Options - Dairy-free, Egg-free, Nut-free, plus Gluten-free option

    Special Diet Notes: Crispy Panko Baked Cod

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and soy-free.

    3.0 from 1 reviews
    Crispy Panko Baked Cod with Two Seasoning Options
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    This easy recipe is seasoned with lemon pepper, garlic, and sweet paprika for a flavorful entree that pairs well with most vegetables sides and grains. See below for a lemon herb option.
    Author: Cate O'Malley
    Recipe type: Entree
    Cuisine: American
    Serves: 4 servings
    Ingredients
    • 4 cod fillets or similar white fish
    • 1 cup dairy-free panko bread crumbs (gluten-free, if needed; see post above)
    • 1 teaspoon lemon pepper seasoning
    • 1 teaspoon Hungarian sweet paprika
    • ⅛ teaspoon seasoned salt, or to taste
    • 2 cloves garlic, finely minced (about 1 teaspoon)
    • 1½ tablespoons olive oil or melted dairy-free buttery spread, plus additional, if desired
    Instructions
    1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
    2. In a medium bowl, whisk together the bread crumbs, lemon pepper, paprika, seasoned salt, and garlic.
    3. Place the fish fillets in a medium bowl, add drizzle with the 1½ tablespoons olive oil or buttery spread. Toss to evenly coat.
    4. Transfer the fillets to the bread crumb picture, one at a time, and coat evenly on both sides.
    5. Place the breaded fillets on your prepared baking sheet. Optionally drizzle the tops with more olive oil or melted buttery spread.
    6. Bake for about 15 to 20 minutes minutes or until the crust is golden brown and the fish flakes easily with a fork.
    Notes
    Lemon Herb Option: Substitute 2 tablespoons minced fresh parsley and 2 teaspoons lemon zest for the lemon pepper, sweet paprika, and seasoning salt. Season to taste with salt, about ½ to 1 teaspoon.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Carol on April 7, 2022 2:16 pm

      I couldn’t get the breadcrumbs to stick. Any tips?

      Reply
      • Alisa Fleming on April 7, 2022 2:50 pm

        I’m sorry you’re having trouble with that Carol. A few options:
        Use mayonnaise instead of oil or buttery spread, as needed to coat. It adds great flavor and is better or sticking.
        Whisk mustard (I like dijon for this recipe) into the oil and spread on fish to coat. Then dip in the breadcrumbs. This also helps it adhere better and the flavor goes well.
        If eggs are okay, dip the fish in one whisked egg and then in the breadcrumbs.
        Roll the filets in flour (gluten-free, wheat, or all-purpose), dip in egg, oil, buttery spread, or mayo, and then add the breadcrumbs. This batter style also helps adhere.

        I hope these ideas help!

        Reply

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