Panko Herb Crusted Cod

With a light panko crust, this Panko Herb Crusted Cod is easy to make for dinner. Serve as an entree with side dishes, or on a bun as a sandwich.

How to serve Panko Herb Crusted Cod

Serve as an entree with side dishes, or on a Ciabatta Bun (#1051) as a sandwich. Our favorite sides are potatoes like Roasted Redskins W/Rosemary Seasoning (#2068), Piccadilly Old English Style Fries (#6761), or Brew City Beer Battered French Fries (#1762) for a fish and chips meal.

More seafood recipes to try:

• Air Fryer Salmon
• Garlicky Ultimate Fish Sticks & Frites
• Mediterranean Baked Cod
• Air Fryer Garlic Shrimp
• Lemon Dill Salmon and Asparagus Foil Packet

With a light panko crust, this Panko Herb Crusted Cod is easy to make for dinner. Serve as an entree with side dishes, or on a bun as a sandwich.

Panko Herb Crusted Cod

Ingredients:

• 2 lbs. Icelandic Cod Fillets (#8026)
• 1 tsp AP Garlic Supreme (#2592)
• 1/8 tsp AP Table Grind Black Pepper (#1029)
• 1 egg + 1 egg white
• 2 cups Kikkoman Panko Crumbs (#1193)
• Vegalene Spray (#1212)

Instructions:

1. Heat oven to 450 degrees.
2. Spray large cookie sheet (#4020) with Vegalene (#1212).
3. Beat egg and egg white in bowl. Place panko, Garlic Supreme, and Black Pepper in a separate bowl. Dip fish into egg, then into panko, pressing the crumbs into the fish.
4. Place coated fish on cookie sheet and spray fish with Vegalene.
5. Bake for approximately 15 minutes, until coating is nicely browned and fish flakes easily.

From Catalog #3, 2020

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