Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, low calorie baked cod with herbs and panko. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Panko Crusted Baked Cod Fish is a healthyier alternative to frying. The Panko gives a crunchy outer coating while still keeping the fish moist and flaky Sprinkle all sides of the fish with he herb and spice mixture. Dip fish into egg, then into panko, pressing fish into the panko and then turning to coat both.
Low Calorie Baked Cod with Herbs and Panko is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Low Calorie Baked Cod with Herbs and Panko is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook low calorie baked cod with herbs and panko using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Low Calorie Baked Cod with Herbs and Panko:
- Get 2 pieces Cod
- Make ready 1 tbsp Sake
- Make ready 1 Salt and pepper
- Take Herb panko:
- Prepare 3 tbsp Panko
- Make ready 1 Dried herbs (basil, parsley or thyme)
- Get 1 dash Parmesan cheese
- Get 1 dash Mayonnaise
This baked cod with tomato and herb butter gets rave reviews every time. But I came across a tomato and herb butter recipe beginning of the summer in the Cooking Light magazine and let me tell you, it was everything. Full nutritional breakdown of the calories in Fast & Crunchy Panko Crusted Baked Cod based on the calories and nutrition in each ingredient, including Cod (fish), Panko Bread Crumbs, Kraft Mayo Light Mayonnaise (Mayo) Your daily values may be higher or lower depending on your calorie needs. Panko breadcrumbs give these simple baked fish fillets a crunchy coating, and cooking them in the oven is easy and quick.
Instructions to make Low Calorie Baked Cod with Herbs and Panko:
- Cut the cod in half horlzontally and sprinkle with sake. Pat dry any moistures and season with salt and pepper.
- Mix your favourite herbs and Parmesan cheese with panko.
- Spread mayonnaise thinly on both sides of cods. Then coat with herb panko.
- Cook under the grill for about 15 minutes. Keep your eyes on it.
- When it browns, it's ready to be serve.
How to Store and Keep Panko-Crusted Fish. Any leftovers will keep in the fridge for three to four days. Remove the fish from the fridge and let it come to room temperature while. The crunchy panko crumbs bring new life to this traditional New England favorite. I like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up.
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