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Panko Crusted Baked Cod with Lemon and Paprika Recipe

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4 from 1 review

This Panko Crusted Fish recipe offers a crispy, flavorful crust on tender cod or mahi mahi fillets, baked to perfection. Seasoned with smoked paprika, lemon pepper, lemon zest, and a hint of cayenne, this easy-to-make dish is perfect for a healthy weeknight dinner served alongside brown rice and vegetables.

  • Total Time: 30-33 minutes
  • Yield: 4 servings

Ingredients

Fish and Seasoning

  • 1 lb cod fillets or mahi mahi
  • 1/2 teaspoon kosher salt plus more to taste, divided
  • Black pepper to taste

Crust Mixture

  • 1 cup Panko crumbs, plain
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon cayenne pepper
  • 1 cup all-purpose flour

Egg Wash

  • 2 large eggs

Other

  • Non-stick cooking spray
  • Fresh parsley for garnish
  • Lemon wedges or slices for garnish

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spray liberally with non-stick cooking spray to prevent sticking and promote even browning.
  2. Season Fish: Pat the cod fillets dry with paper towels to ensure a crispy crust. Season both sides with 1/2 teaspoon kosher salt and black pepper to taste. Set the fillets aside.
  3. Mix Crust Ingredients: In a shallow bowl, combine the Panko crumbs, smoked paprika, lemon pepper, lemon zest, 1/2 teaspoon kosher salt, and cayenne pepper. Stir until evenly mixed for a flavorful coating.
  4. Prepare Flour and Egg Bowls: Place the all-purpose flour in a separate shallow bowl. In another bowl, whisk the two large eggs thoroughly to create an egg wash. These three bowls will be used for coating the fish.
  5. Coat the Fish: Dip each seasoned fish fillet first into the flour, coating both sides evenly. Next, dip the floured fillets into the beaten eggs, again coating both sides. Finally, press the fish into the Panko mixture so the crumbs adhere well, forming an even crust. Place the coated fillets on the prepared baking sheet.
  6. Spray and Bake: Generously spray the tops of the crusted fillets with non-stick cooking spray to help the crust crisp up in the oven. Bake the fish in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
  7. Garnish and Serve: Remove the fish from the oven. Garnish with freshly chopped parsley and lemon wedges or slices. Serve immediately alongside brown rice and steamed or roasted vegetables for a complete meal.

Notes

  • How to Store: Place cooled fillets in an airtight container and refrigerate for up to two days.
  • Freezing: Wrap each cooled fillet individually in foil or parchment paper, then place in a freezer-safe container or bag and freeze for up to one month.
  • Reheating: Preheat oven to 375°F. Place fish on a wire rack over a baking sheet and heat for 10-15 minutes, or reheat in an air fryer at 350°F for 5-7 minutes for crispy results. You can also reheat directly from frozen in an oven at 375°F for 20-25 minutes. Avoid microwaving to prevent soggy crust.
  • Tip: Drying the fish thoroughly before seasoning and coating ensures the crust sticks well and crisps nicely.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/panko-crusted-baked-cod-with-lemon-and-paprika-recipe/