This Herb and Parmesan Panko Crusted Cod with Lemon Beurre Blanc combines a flavorful, crispy parmesan and dill panko breading with flaky cod and is finished with a buttery, tangy lemon sauce.
Table of contents
Why You’ll Love this Herb and Parmesan Crusted Cod with Lemon Beurre Blanc
If you’re looking for a flavorful, not boring, yet easy-to-make dinner recipe for the spring and summer, add this one to the rotation because you’ll absolutely love this Herb and Parmesan-Crusted Cod with lemon beurre blanc.
Simple Ingredients: You will only need a few basic ingredients in order to whip up this delightful dish.
Quick to Prepare: With just 15 minutes of prep time and a 30-minute cook time, you’ll be able to have a gourmet meal on the table in under an hour.
Flavor Explosion: If you’re looking for a dish that’s bursting with flavors, the crispy parmesan and herb crust combined with the tangy lemon beurre blanc create a mouthwatering experience.
Perfect for Every Occasion: Whether it’s a weeknight dinner or a special gathering, this dish impresses every time!
Versatile Pairing: To make this meal complete, serve it with our creamy mashed potatoes and roasted asparagus. However, you can pair this cod recipe with so many different things, such as a house salad, rice pilaf, roasted potatoes, and any sauteed or roasted vegetables.
READ NEXT: Looking for more easy and delicious dinner ideas? Check out our Lemon Chicken and Rice Soup, Easy Ground Beef and Tomato Cream Orzo in One Pot, and Creamy Tuscan Chicken and Gnocchi.
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Ingredients
For the Cod
- Cod fillets
- Panko
- Grated parmesan
- Dill
- Oregano
- Garlic powder
- Onion powder
- Paprika
- Red pepper flakes, optional
- Flour
- Eggs
For the Lemon Beurre Blanc
- Dry white wine
- Heavy cream
- Lemon Juice
- Butter
- Shallot
- Salt, to taste
How to Make Herb and Parmesan Panko Crusted Cod with Lemon Beurre Blanc
Preheat the oven to 400°F. Pat the cod dry and cut into 4-6 ounce fillets. Season both sides of each fillet with salt and pepper.
Whisk together the panko, parmesan, dill, oregano, paprika, garlic powder, onion powder, and red pepper flakes in a bowl, then pour the mixture onto a large plate. Then, pour the flour on a separate large plate. Crack two eggs into a bowl and whisk together.
Dip each fillet into the flour, then eggs, then panko and parmesan mixture, making sure each side is evenly coated with each step. Place the breaded fillets onto a baking sheet and bake at 400°F for 10-15 minutes until the internal temperature is 145°F. The cook time will vary depending on how thick the fillets are.
While the cod is baking, start on the beurre blanc. In a saucepan over medium heat, whisk together the cream, white wine, lemon juice, and minced shallot. Continue cooking until the liquid is reduced to about a quarter cup.
Turn the heat off and add in a couple of cubes of butter, whisking until melted. Continue adding a couple cubes of butter at a time and whisking until butter is incorporated into the sauce. Season to taste with salt.
Strain the sauce through a fine mesh strainer to make the sauce smooth. Drizzle the sauce over the cod and serve.
Tools You’ll Need
Thermometer: You’ll use the thermometer in order to check the temperature of the fish to make sure it’s 145°F.
Whisk: There is quite a bit of whisking in this recipe, especially for the beurre blanc when incorporating the butter.
Baking Sheet: For baking the cod.
Sauce Pan: To make the beurre blanc in.
Tips and Substitutions
Pair the parmesan and panko crusted cod and lemon beurre blanc with creamy mashed potatoes and roasted asparagus for the perfect meal.
Other pairing options include rice, roasted potatoes, a side salad, and sautéed or roasted vegetables.
Store any leftover in the refrigerator for up to 4 days.
You can add fresh or dried dill to the sauce to make a lemon dill beurre blanc.
Recipe Card
Herb and Parmesan Crusted Cod with Lemon Beurre Blanc
Course: DinnerDifficulty: Easy4
servings15
minutes30
minutes45
minutesIngredients
- For the Cod
1.5 lbs cod fillets
1/2 cup panko
1/2 cup grated parmesan
1 tsp dill
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp red pepper flakes, optional
3/4 cup flour
2 eggs
- For the Beurre Blanc
1/2 cup dry white wine
2 tbsp heavy cream
1/4 cup lemon juice
1 stick butter, cold, cut into cubes
1 small shallot
Salt, to taste
Directions
- Preheat the oven to 400°F. Pat the cod dry and cut into 4-6 ounce fillets. Season both sides of each fillet with salt and pepper.
- Whisk together the panko, parmesan, dill, oregano, paprika, garlic powder, onion powder, and red pepper flakes in a bowl, then pour the mixture onto a large plate. Then, pour the flour on a separate dinner plate. Crack two eggs into a bowl and whisk together.
- Dip each fillet into the flour, then eggs, then panko and parmesan mixture, making sure each side is evenly coated with each step. Place the breaded fillets onto a baking sheet and bake at 400°F for 10-15 minutes until the internal temperature is 145°F. The cook time will vary depending on how thick the fillets are.
- While the cod is baking, start on the beurre blanc. In a saucepan over medium heat, whisk together the cream, white wine, lemon juice, and minced shallot. Continue cooking until the liquid is reduced to about a quarter cup.
- Turn the heat off and add in a couple of cubes of butter, whisking until melted. Continue adding a couple of cubes of butter at a time and whisking until butter is incorporated into the sauce. Season to taste with salt.
- Strain the sauce through a fine mesh strainer to make the sauce smooth. Drizzle the sauce over the cod and serve.
