March 13th, 2015

Panko Parmesan Crusted Cod with Lemon Cream Sauce

My oldest child has always been a picky eater, but one thing he has loved from a young age is fish. Which means I learned early on to incorporate seafood into our diet. I’d always had the impression that fish was hard to prepare, but I didn’t want our seafood choices limited to frozen fish sticks, so I started trying new seafood recipes and quickly learned how easy it really is to make delicious seafood dishes at home that appeal to both kids and adults. This Panko Parmesan Crusted Cod with Lemon Cream Sauce is a perfect example!

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When you’re preparing seafood at home, I highly recommend looking for Alaska Seafood. The cold water and natural environment of Alaska produces seafood with lean flesh, a firm texture, and a superior flavor.

Plus it’s high in quality protein, low in saturated fat and sodium, and full of vitamins, minerals and oils essential to good health. In fact, it’s one of the best sources of heart-healthy omega-3 fatty acids you can find. Salmon is my son’s favorite, and Alaska seafood offers five species of salmon, several varieties of whitefish, and numerous shellfish species. And their seafood is available fresh, frozen and canned year round.

One of my favorite things about seafood is that it cooks up faster than almost any other protein I can serve my family at dinner time. You may not always think of fish when it comes to a quick, weeknight meal, but you can have a delicious dish like this cod on the table in 30 minutes or less.

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My whole family, including my two younger boys, loved this dish! I find when serving seafood to kids, something with a nice crunchy crust always goes over well.

White fish is also a good choice for the younger crowd, since it’s familiar to most of them. If they’re anything like my kids, once they try white fish and realize how much they like it, they’ll be excited to try other varieties.

My oldest, still being something of a picky eater, preferred his panko crusted cod with a squeeze of fresh lemon juice. The rest of us topped ours off with a delicious, creamy lemon sauce.

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I used frozen cod for this recipe, because it’s so easy for me to keep it on hand. Besides being quick and easy to prepare, and appealing to both kids and adults, this recipe can be used with so many other types of Alaska Seafood. We’re going to try it with salmon next, but it would also be great with halibut, sole and flounder too.

If you’ve traditionally stayed away from seafood as part of your usual dinner routine because you thought it was difficult or time-consuming, give it a try! It’s easier than you think, and your family will love having something so “fancy” for dinner.

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Panko Parmesan Crusted Cod with Lemon Cream Sauce

Preparation 10 min Cook Time 15 min Total Time 0:25

Ingredients

    For the fish

    • 6 frozen cod fillets (about 6 ounce, 3/4 to 1 inch thick), thawed
    • 1 cup Panko breadcrumbs
    • 1 cup grated Parmesan cheese
    • 4 tablespoons unsalted butter, very soft
    • 4 tablespoons mayonnaise
    • 2 tablespoons lemon juice
    • 1/8 teaspoon cayenne pepper
    • 1 tablespoon chopped fresh parsley
    • Salt and pepper to taste

    For the Lemon Cream Sauce

    • 1 tablespoon butter
    • 1/2 teaspoon minced garlic
    • 1 tablespoon flour
    • 1 1/2 cups heavy cream
    • 1 teaspoon lemon zest
    • 1 tablespoons lemon juice
    • 1 tablespoon chopped fresh parsley
    • Salt and pepper, to taste

    Instructions

    1. Preheat oven to 425 degrees. Lightly grease a 9x13 inch baking dish.
    2. In medium bowl, mix together the breadcrumbs, Parmesan cheese, butter, mayonnaise,lemon juice, cayenne and parsley; season to taste with salt and pepper.
    3. Pat the fish fillets dry with paper towels (so they won' t get mushy while baking). Season fish with salt and pepper and arrange in the prepared baking dish.
    4. Spread 2-3 tablespoons of the breadcrumb mixture over each fillet, pressing down to coat well.
    5. Place in preheated oven and bake until bubbly and almost cooked through, about 10-12 minutes. Internal temperature should be about 125-130° when tested with a meat thermometer.
    6. Turn oven to broil. Broil fish for 2-3 minutes until coating is golden brown and crispy. When done, the fish should flake easily with a fork.
    7. Remove from oven and serve with lemon cream sauce.
    8. To make Lemon Cream Sauce: while fish is baking, melt butter in a medium saucepan over medium heat.
    9. Add garlic and cook for 1-2 minutes. Stir in flour and cook for an additional minute.
    10. Whisk in cream and cook and stir until sauce thickens slightly. Stir in lemon zest and simmer a few minutes more.
    11. Remove from heat and stir in lemon juice and parsley. Season with salt and pepper, to taste.
    1 review
    I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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    Comments

    1. We love fish and this recipe looks and sounds delicious. Guess you know Danelle that this is coming up on the menu soon. My mouth is watering already!

    2. Karen Downes says:

      I cannot wait to make this. I love Cod so I am so excited that I found a new recipe for it. Thank you so much.

    3. This sounds so delicious! Love the idea of that tangy cream sauce with succulent fish.

    4. This was so delicious! I can never seem to get fish just right and this was perfect, easy, and my whole family loved it. This will be part of our regular dinner schedule!

    5. Gabrielle says:

      I tried this recipe last week. My boyfriend isn’t a fan of cod but we had a lot on hand and so I decided to give this a try- it was absolutely delicious! It will definitely be a repeat dish in our house. Thanks for sharing it. We both loved it!

     

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