Servings: 4
Start to finish: 65 minutes (Active time: 15 minutes)
Prepare Ingredients:
Vegetable oil spray
2 tablespoons unsalted butter
3/4 cup panko bread crumbs
2 garlic cloves, peeled and minced
Salt and pepper
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
1 large egg yolk
1/2 teaspoon grated lemon zest, plus lemon wedges
4 6-ounce skinless cod fillets, 1 to 1 1/2 inches thick
Gather Cooking Equipment:
Rimmed baking sheet
Aluminum foil
2 cooling racks
12-inch skillet
Rubber spatula
2 bowls (1 medium, 1 small)
Whisk
Paper towels
Small spoon
Instant-read thermometer
Oven mitts
Start Cooking!
Adjust oven rack to middle position and heat oven to 300 F. Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.
In 12-inch skillet, melt butter over medium heat. Add panko, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often with rubber spatula, until lightly browned, 3 to 5 minutes.
Turn off heat. Transfer panko mixture to medium bowl. Stir in parsley and let cool for 10 minutes.
Meanwhile, in small bowl, whisk together mayonnaise, egg yolk, and lemon zest.
Use paper towels to pat fish dry. Use back of small spoon to spread mayonnaise mixture evenly over top of each fillet.
Working with one fillet at a time, coat top of each fillet with panko mixture. Place fillets, crumb side up, on greased rack in baking sheet. Wash your hands.
Place baking sheet in oven and bake until fish registers 145 F on instant-read thermometer, 30 to 40 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on second cooling rack. Serve fish with lemon wedges.
Nutrition information per serving: 312 calories; 123 calories from fat; 14 g fat (5 g saturated; 0 g trans fats); 137 mg cholesterol; 164 mg sodium; 12 g carbohydrate; 0 g fiber; 0 g sugar; 33 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Crispy Baked Cod in “Complete Cookbook for Young Chefs .”
America’s Test Kitchen provided this article to The Associated Press.
