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Panko Crusted Pacific Cod From Chef Nicole

[[ recipeID=recipe-9l3kjvgs2, title=PANKO CRUSTED PACIFIC COD FROM CHEF NICOLE ]]


Nicole Phillips

Author Profile 

Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food. 

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  • Prep Time: 0 mins
  • Cook Time: 10 mins
  • Total Time: 10 mins




  • 2 (5-7oz) Pacific cod portions
  • ¼ cup Panko
  • 2 tablespoons of parmesan cheese
  • Zest from half a lemon
  • 1 tablespoon of olive oil


  1. Thaw pacific cod portions via desired method.
  2. Preheat oven to 400F.
  3. Combine ¼ cup Panko with 2Tbs of parmesan cheese, zest from half a lemon, and 1tsp of olive oil. Massage to combine ingredients and release lemon zest oils into Panko.
  4. Season the portions with salt and pepper, then lightly coat with olive oil. Then top portions with Panko mixture.
  5. Place portions in oiled baking dish. Bake for 8 minutes or until fish reaches an internal temperature of 145F. Then broil for 2 minutes or until Panko is lightly browned.