I must admit that I LOVE LOVE LOVE panko breadcrumbs. If you haven't used them in place of traditional bread crumbs, you don't know what you are missing! I use them for so many things and have found that if I make something "new" a bit crunchy with them, just about everyone will declare this "new" food delicious! This is exactly how I got My Boys to eat cauliflower - that and roasting it until it has that caramelized goodness going on - which was included in tonight's dinner.
Now the fish is only coated on one side... mainly because once it's baked, it becomes too fragile to turn over. The panko breadcrumb mixture can be varied depending on your taste and what spices you have on hand... go ahead, get creative!
This was nice light tasting meal... the fish was baked and the oil added was just enough to make sure the bread crumbs were moistened so they would "stick" to the fish.
Crunchy Panko Cod
Source: Patsyk Original
- 1 cup Panko breadcrumbs
- 2 teaspoons lemon rind (about 1 lemon)
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- about 1 tablespoon olive oil
- 1 1/4 pounds of cod or other white fish (tilapia or sole would also work nicely)
- cooking spray
- Preheat oven to 425 degrees. Cover a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet; spray with cooking spray.
- Pat the fish dry with paper towels and then place on the wire rack.
- Combine the breadcrumbs, lemon rind, garlic, Italian seasoning and olive oil in a bowl. Spoon mixture on to the fish and press gently so that it adheres to the fish.
- Bake for 17 minutes, or until the fish flakes easily with a fork.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.