4, 6 oz. skinless cod fillets, 1 to 1-1/2 inches thick
3/4 Cup panko bread crumbs
Instructions
Adjust oven rack to middle position, and preheat to 300 deg. Line rimmed baking sheet with aluminum foil and set cooling rack inside pan. Spray rack with cooking spray.
In a 12 inch skillet melt butter on medium heat. Add panko, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. and cook, stirring often, until lightly browned, 3 to 5 minutes. Transfer panko mixture to medium bowl. Stir in parsley and let cool 10 minutes.
In a small bowl, whisk together mayonnaise, egg yolk, and lemon zest. Pat fish dry with paper towels. Spread the mayonnaise mixture over the top of each fillet. Working with one fillet at a time, coat top with panko mixture.
Place fillets, crumb wide up, on the rack and bake until fish registers l45 deg., approximately 35 minutes. Serve with lemon wedges.
Serving
Suggestions
This dish was excellent, even without tartar sauce. I accidentally used less Panko and it was fine.
Originally Submitted
1/30/2020
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