Do I need to purchase fresh fish for this recipe or can I use frozen cod?

Either fresh or frozen and thawed cod fillets work well in this recipe. If using frozen, I recommend thawing in the refrigerator overnight. Dry very well with paper towels to remove excess moisture before spreading with the pesto mixture and topping with panko.

What is the best way to cook cod?

Cod is a delicate fish, but holds up well to grilling, blackening, baking and pan-searing. Like all fish, ensure your fillets are removed from the heat when they've reached temperature so they don't overcook.

What are the best sides to serve with panko and parmesan crusted cod?

A simple roasted brussels sprouts dish or Garlic Seasoned Green Beans would be a lovely side dish with the cod. For a starchy side, Parmesan and Truffle French Fries or Roasted Baby Dutch Potatoes with Whipped Feta would be great partners for this fish. If you're looking for a fresh salad, Gazpacho Veggie Salad or Mediterranean Tossed Salad are perfect with this crispy crust fish.

How to store leftover panko cod?

To store leftover fish, move to an airtight container and store in the refrigerator for up to 2 days. To reheat, bake in oven at 375℉ until just heated through and the topping is crispy again.

Pesto, Parmesan and Panko Baked Cod

Name: Pesto Panko Baked Cod
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 6-oz fillets of cod; 2 tablespoons basil pesto; 1 tablespoon mayonnaise; 1/2 cup panko bread crumbs; 1/3 cup Parmesan cheese, finely shredded or grated; 1 tablespoon lemon zest, plus wedges for serving; 1/4 teaspoon sea salt; 1/2 teaspoon black pepper; Fresh basil, optional, for serving

Description

A quick and satisfying baked fish dinner that can be on the table in under 30 minutes. Easy and impressive cooking for the win!

Ingredients

Scale

4 6-oz fillets of cod

2 tablespoons basil pesto

1 tablespoon mayonnaise

1/2 cup panko bread crumbs

1/3 cup Parmesan cheese, finely shredded or grated

1 tablespoon lemon zest, plus wedges for serving

1/4 teaspoon sea salt

1/2 teaspoon black pepper

Fresh basil, optional, for serving

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Instructions

Preheat oven to 400℉. Dry fish fillets well with paper towels. Cover a baking tray with parchment paper. Lay your cod fillets on the paper.
In a small bowl combine 2 tablespoons basil pesto with 1 tablespoon mayonnaise. Stir to combine. Set aside.
In a second bowl, combine panko crumbs, Parmesan, lemon zest, salt and pepper. Stir to combine.
Using a pastry brush, cover the top of the fish fillets with a thin coat of the pesto mixture. Next, cover each fillet in about 3 big tablespoons of the seasoned panko mixture. Pat down lightly to ensure the crumbs adhere to the fish.
Bake fish in preheated oven for 12-14 minutes, or until the panko crust is golden brown and the internal temperature of the fish reaches 145℉. (Precise cooking time will depend on the thickness of your fish fillets.) Serve with lemon wedges and fresh basil for garnish.

Notes

Fish: the recipe calls for cod, but your favorite flaky white fish will work, including haddock, halibut or sea bass fillets. If choosing a fish that is significantly thinner or thicker than a 1-inch thick cod fillet, adjust cooking times.
Bread crumbs: panko adds a shatteringly crisp top to our flaky fish. But regular bread crumbs are a fine substitute.

Prep Time: 10
Cook Time: 20
Category: Easy Recipes
Method: Baked
Cuisine: American