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breaded and pan fried wild cod portion with potatoes

Crispy Parmesan Baked Cod

Chef Andrew Wilkinson
What's better than an easy recipe for a delicious dinner that's perfect for family dinners and date nights alike. This golden panko crusted Cod is light, flaky, and fresh, and is bound to leave you wanting more. Order our Wild Caught Cod and get ready to cook! 
Prep Time 20 mins
Cook Time 15 mins
Servings 3 people

Ingredients
  

  • 1 bag Naked Wild Cod (3) 5 oz. portions, thaw and pat dry

Panko Breading

  • 1 each Egg beaten
  • ½ cup Panko style breadcrumbs
  • ¼ cup Parmesan cheese grated
  • Fresh cracked Black Pepper
  • Flour for dusting

Instructions
 

Breading

  • Bread ONLY the top side of Cod!
  • Combine Panko, Parmesan, and Pepper. Reserve in a shallow dish.
  • Add flour and beaten egg into two separate dishes.
  • Dredge top side of Cod into flour.
  • Dip floured side into beaten egg.
  • Set same side into Panko crumb mixture and coat thoroughly
  • Repeat process until all 3 portions are breaded on one side

To Cook and Serve

  • Pre-heat oven to 400°F
  • In a large skillet, heat ⅛ inch canola or vegetable oil over medium high heat.⁠⠀
  • Add each portion, breaded side down, into hot oiled pan and cook until golden brown. Portions should sizzle when placed in pan.
  • Turn Cod over. Transfer pan to pre-heated oven for 8-10 minutes, until Cod is cooked through and flakes easily.
  • Remove from oven and serve.

Notes

Chef Note:

“I like to serve with ‘Mushy Peas’, an English Specialty.”
  • Cook frozen peas in the microwave.⁠
  • Add to a pot + when warm, mash to a coarse mixture.⁠
  • Add butter, salt + pepper.⁠⠀