Baked Panko Crusted Cod

---

Baked Panko-Crusted Cod with Miso Mayo

Sometimes, a little twist on a simple recipe can transform dinner into something special.

Today, I played with Japanese-inspired flavors to create a dish that's crunchy, buttery, and full of umami goodness: Baked Panko-Crusted Cod. The cod is seasoned with a creamy miso-mayonnaise sauce that brings out its natural sweetness, and the golden pan-fried panko crust adds a delightful crunch. It's a quick, elegant meal that feels fancy but is so easy to make.

When I made this for dinner, my family kept sneaking bites right out of the baking tray. They couldn’t resist the buttery, crispy topping combined with the savory miso glaze. Try it once, and you might just find it becoming a weeknight staple!

---

RECIPE

Servings: 4

Time: 20 minutes

Ingredients:

• 4 cod fillets

• 1 tbsp miso

• 2 tbsp mayonnaise

• 1 tbsp Mirin

• 3 tbsp panko breadcrumbs

• ½ tbsp butter

• Fresh parsley, chopped (for garnish)

• Salt and pepper

Instructions:

1. Toast the Panko:

   In a small pan, melt the butter over medium heat. Add the panko breadcrumbs and stir-fry until they turn a light golden brown. Set aside.

2. Prepare the Cod:

   Pat the cod fillets dry with a paper towel to remove excess moisture. Lightly season both sides with salt and pepper.

3. Make the Miso Mayo:

   In a small bowl, mix together the miso, mirin, and mayonnaise until smooth.

4. Assemble:

   Place the cod fillets on a parchment-lined baking tray. Spread a generous layer of the miso-mayo sauce over the top of each fillet. Sprinkle the toasted panko evenly over the sauce, pressing lightly to help it stick.

5. Bake:

   Preheat your oven to 400°F (200°C). Bake the cod for 15 minutes, or until the fish flakes easily with a fork and the topping is golden and crisp.

6. Serve:

   Garnish with freshly chopped parsley and serve immediately.

---

---