recipe

“Much yummier than I thought it would be. I loved the buttered breadcrumb crunch on top!” —­Jack, recipe tester, age 9

safety
  • Uses a knife
  • Uses the oven
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 1 hour and 5 minutes
yield
  • Serves 4

hey curious cook—

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Prepare Ingredients

Vegetable oil spray
2 tablespoons
unsalted butter
¾ cup
panko bread crumbs
2
garlic cloves, peeled and minced
½ teaspoon
salt
¼ teaspoon
pepper
2 tablespoons
minced fresh parsley
2 tablespoons
mayonnaise
1
large egg yolk
½ teaspoon
grated lemon zest, plus lemon wedges
4
(6-­ounce) skinless cod fillets, 1 to 1½ 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
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set cooling rack inside baking sheet. Spray rack with vegetable oil spray.

 
2
 
2 tablespoons
unsalted butter
¾ cup
panko bread crumbs
2
garlic cloves, peeled and minced
½ teaspoon
salt
¼ teaspoon
pepper

In 12-­inch skillet, melt butter over medium heat. Add panko, garlic, salt, and pepper and cook, stirring often with rubber spatula, until lightly browned, 3 to 5 minutes.

 
3
 
2 tablespoons
minced fresh parsley

Turn off heat. Transfer panko mixture to medium bowl. Stir in parsley and let cool for 10 minutes.

 
4
 
2 tablespoons
mayonnaise
1
large egg yolk
½ teaspoon
grated lemon zest

Meanwhile, in small bowl, whisk together mayonnaise, egg yolk, and lemon zest.

 
5
 

Use paper towels to pat fish dry. Use back of small spoon to spread mayonnaise mixture evenly over top of each fillet.

 
6
 

Working with 1 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.

Dip mayonnaise-­coated side of fish into panko mixture. Press crumbs so they stick to fish.

 
7
 

Place baking sheet in oven and bake until fish registers 145 degrees on instant-­read thermometer, 30 to 40 minutes.

 
8
 
Lemon wedges

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.