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Panko and Herb-Crusted Cod Fillets Recipe

Panko and Herb-Crusted Cod Fillets
Source: Saveur

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Ingredients

  • 7 tbsp. (3½ oz.) melted unsalted butter
  • 2 1-lb. thick cod fillets (preferably the “captain’s cut”), skin removed
  • 1 tbsp. plus 1 tsp. kosher salt
  • 1⁄2 cup panko bread crumbs
  • 3 tbsp. flat-leaf parsley, coarsely chopped
  • Leaves from 6 thyme sprigs, minced
  • Finely grated zest of 1 orange (2½ tsp.), plus orange wedges for serving
  • Finely grated zest of 1 lemon (1½ tsp.), plus lemon wedges for serving
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
4-6 servings

Instructions

  • Preheat a broiler to its medium setting and line a baking sheet with foil. Grease the foil lightly with 1 tablespoon butter.
  • Season the fish all over with 1 tablespoon salt, then transfer to the prepared baking sheet. Set aside for 20 minutes.
  • Meanwhile, in a small bowl, stir together the panko, parsley, thyme, orange and lemon zests, 1 teaspoon kosher salt, and the remaining 6 tablespoons melted butter.
  • Sprinkle the panko topping over the fish, then broil until the topping is browned and the fish flakes when the center is poked with a fork, 8–10 minutes. Remove and serve immediately with the citrus wedges for squeezing.

Dinner

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A recipe from Saveur

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