Name: Panko-Crusted Cod with Lemon-Caper Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: British
Ingredients: 1 1/2 lb thick cod fillets, cut into 4 portions, patted dry; 3/4 cup panko breadcrumbs; 2 tbsp olive oil; 2 tbsp fresh parsley, finely chopped; 2 tsp Dijon mustard; kosher salt, to taste; 1/2 cup mayonnaise; 1 tbsp capers, drained and chopped; 1 lemon, zest and 1 tablespoon juice, the rest cut into wedges; black pepper, to taste

Steps

Heat the oven to 425°F and line a rimmed baking sheet with foil or parchment.
Toast the panko with the oil in a dry skillet over medium heat, stirring constantly, until light golden. Transfer to a bowl, stir in the parsley and a pinch of salt and let cool slightly.
Set the cod on the baking sheet and season with salt. Brush the tops with the mustard, then press the panko mixture firmly onto the mustard in an even layer.
Bake until the fish is opaque and flakes easily, and an instant-read thermometer in the thickest piece reads 145°F. Thinner fillets will be ready a few minutes sooner.
While the fish bakes, stir together the mayonnaise, capers, lemon zest and juice and a few grinds of pepper.
Serve the cod with the sauce and lemon wedges.

Ingredients

Panko-Crusted Cod with Lemon-Caper Sauce

Ingredients

For the fish

For the sauce

Steps

Estimated nutrition per serving

Recipe notes from home cooks

Reviews from home cooks