Recipe: Herb and panko crusted cod


– 1 cup panko crumbs
– 1/2 cup of chopped fresh parsley, basil or dill (or all, mixed)
– 1 egg
– 1 lemon (zest grated off, and the rest cut into wedges)
– two big pieces of cod
– salt and pepper

* If you don’t already know: panko bread crumbs are just big airy bread crumbs that look kind of like smashed Rice Krispies. It gives a deep-fried texture to foods, which is something I’m always a fan of. It’s usually available in the bread section of grocery stores.


1.) Preheat oven to 450 F. Line a baking sheet with tin foil — then you can just throw that away after, instead of cleaning baked-on crap off the sheet — and spray with cooking spray.

2.) In one bowl, combine chopped herb(s) with lemon zest. In another, blend one egg.

3.) Remove the bones from the cod using tweezers. (Pretty easy.)

4.) Dunk the fish (both sides of each piece) in egg, and loosely smear a little of the herb mixture on  one side of each piece of the cod and place it herb-side down on the baking sheet. Sprinkle with salt and pepper.

5.) Add the panko  to the rest of the herb mixture and press it to the tops of the cod. If you have leftover egg, pour that on top too.

6.) Squeeze the juice of half the lemon on to the cod.

At this point, it should look something like this:

* Those big white chunks are coconut oil; something that is excellent, but not at all necessary, for this recipe. I will blog about my love for it in a separate post at some point. In a nutshell: I have found it to be the magical elixir of life.

7.) Bake for 13-15 minutes. It’s done when it flakes easily.

8.) Serve with the rest of the lemon (which it tastes excellent with) and parsley (which it looks nice with).

Serves two.

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