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Panko Parmesan Crusted Cod with Lemon Cream Sauce

Panko Parmesan Crusted Cod with Lemon Cream SaucePanko Parmesan Crusted Cod with Lemon Cream Sauce Cod fillets with a panko and Parmesan coating, finished off with a delicious lemon cream sauce.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Lets Dish Recipes

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

Fish

  • Preheat oven to 425 degrees. Lightly grease a 9x13 inch baking dish.
  • In medium bowl, mix together the breadcrumbs, Parmesan cheese, butter, mayonnaise,lemon juice, cayenne and parsley; season to taste with salt and pepper.
  • 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.
  • Spread 2-3 tablespoons of the breadcrumb mixture over each fillet, pressing down to coat well.
  • 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.
  • 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.
  • Remove from oven and serve with lemon cream sauce.

Lemon Cream Sauce

  • While fish is baking, melt butter in a medium saucepan over medium heat.
  • Add garlic and cook for 1-2 minutes. Stir in flour and cook for an additional minute.
  • Whisk in cream and cook and stir until sauce thickens slightly. Stir in lemon zest and simmer a few minutes more.
  • Remove from heat and stir in lemon juice and parsley. Season with salt and pepper, to taste.