Baked Panko Cod with Lemon and Dill
Baked Panko Cod is a simple, light dinner option that is loaded with flavor. Fresh cod filets are topped with crispy panko bread crumbs and flavored with dried dill, fresh lemon juice and capers.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: lunch, dinner
- Method: baking
- Cuisine: American
Ingredients
Scale
- 1.5 - 2 pounds cod filets
- 1 cup panko bread crumbs
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 1 tablespoon dried dill weed
- 1 teaspoon lemon juice
- 2 tablespoons capers
- 1 teaspoon garlic powder
- Salt & pepper
Instructions
- Preheat the oven to 375° F. Line a rimmed baking sheet with parchment paper. Lay the cod filets out on the parchment lined baking sheet and pat dry. Lightly season the cod with salt and pepper.
- In a small mixing bowl, mix together the panko bread crumbs and the olive oil.
- In another small mixing bowl, mix together the mayonnaise, dried dill, lemon juice, capers and garlic powder.
- Spread the mayo mixture in an even layer onto the cod filets.
- Top the layer of mayonnaise with the panko bread crumbs.
- Bake the panko cod in the oven for 20-25 minutes. Start checking the thinner filets of fish at 20 minutes and remove the fish if it is cooked through. Continue cooking any thicker filets for an additional 5 minutes or until cooked through. You will know when your fish is done when it is firm to the touch, has a light and flaky texture when cut into and when it has reached an internal temperature of at least 145°F.
- Serve immediately and enjoy!
Notes
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
- Store leftover cod in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size:
- Calories: 542
- Sugar: 1.9 g
- Sodium: 1250.6 mg
- Fat: 36.4 g
- Carbohydrates: 20.9 g
- Fiber: 1.5 g
- Protein: 34.1 g
- Cholesterol: 89.8 mg