Panko and Rosemary Crusted Cod
Cod just got even better when it's covered and baked in Panko and rosemary!
Servings: 4 people
Ingredients
- 2-3 cod filets (or any white, flaky fish)
- 1 egg gently beaten
- 2 Tablespoons flour (or almond flour if you're going gluten free)
- ½ cup freshly grated parmesan
- ½ cup panko breadcrumbs (or use Italian or gluten-free breadcrumbs)
- 1 heaping Tablespoon rosemary, finely chopped (from about 2 sprigs)
- ⅛ teaspoon garlic powder
- ¼ tsp salt
- ⅛ tsp pepper
- 4 cups arugula optional for serving
- 1 lemon, cut into wedges optional for serving
Instructions
- Preheat oven to 350 degrees F. Line small roasting pan with parchment paper. Pat fish dry with paper towel. Season generously with salt and pepper.
- Place gently beaten egg on medium-sized plate with a high enough lip.
- On another plate, combine breadcrumbs, parmesan, rosemary, garlic powder, salt, and pepper. Mix well.
- Coat fish first in egg wash, then cover in breadcrumb mixture, making sure all sides of the fish are well coated. Don't be scared to press breadcrumbs into fish.
- Place fish on roasting pan. Bake for 20 minutes. Place under broiler for 1 minute if you want to get breadcrumbs more browned. Serve fish over a bed of arugula. Enjoy!
Notes
*I've made this with gluten-free breadcrumbs and it is truly delicious. I've made this with half panko, half Italian breadcrumbs, and it is truly delicious. Don't forget to use what you have if you don't have exactly what's on this recipe. I'm all about using your resources.Â