Greek-Style Panko Crusted Cod

This is the kind of weeknight fish that looks restaurant-fancy but comes together with pantry staples and a lemon from the fruit bowl. I started making this on nights when I craved bold, bright flavors without a grocery run. Crisp panko on the outside, tender white fish inside, and a quick skillet sauce with lemon, garlic, capers, sun-dried tomatoes, a touch of anchovy, and fresh herbs. I usually serve it with lemony orzo and a pile of sautéed greens, and there are never leftovers.

Why You’ll Like This Version

I’m picky about fish textures, so this method hits all the marks: a crunchy crust that stays put, moist fillets that flake cleanly, and a pan sauce that takes minutes. The flavor mix leans citrusy and briny with just enough richness to feel special. It’s the kind of recipe that teaches your hands a rhythm—bread, sear, splash, swirl—so dinner almost cooks itself.

Pantry and Fresh Staples I Rely On

• Firm white fish: Cod is my go-to. Halibut, barramundi, snapper, or trout work. Choose thicker portions for a better crust-to-flake balance.

• Panko: Extra-crispy. If using regular breadcrumbs, add a pinch more lemon zest to keep things lively.

• Seasoning for the crumb: Smoked or sweet paprika, garlic powder, fine sea salt, and lemon zest.

• Aromatics and boosters: Fresh garlic, anchovy paste (or a mashed fillet), capers, sun-dried tomatoes that are soft and pliable.

• Liquid for the skillet sauce: Dry sherry is classic; stock works if you’re skipping alcohol.

• Finishers: Fresh lemon juice, chopped herbs like parsley, oregano, dill, or rosemary. Toasted pine nuts if you have them.

• Oil and eggs: A neutral oil for searing, one beaten egg to help crumbs cling.

Step-by-Step: From Skillet to Table

1. Set up the breading
   Stir panko with paprika, garlic powder, salt, and lemon zest in a shallow bowl. Beat an egg in a second bowl. Pat fish dry.

2. Crust the fish
   Dip each fillet in egg, then press into the seasoned panko. Press firmly so the coating adheres all over.

3. Sear to crisp
   Heat a slick of oil in a heavy skillet over medium-high. Add fish and cook until deeply golden on the first side. Turn gently with a thin spatula and finish cooking. For a 1-inch fillet, I average about 6 minutes first side, 4 minutes second side. Set fish on a warm plate.

4. Build the quick pan sauce
   Lower heat to medium. Add a small knob of oil if the pan is dry. Stir in minced garlic and a dab of anchovy paste and cook just until fragrant. Splash in dry sherry, scrape up browned bits, and let it reduce slightly. Add chopped sun-dried tomatoes, capers, and lemon juice. Simmer briefly, then taste and adjust salt.

5. Bring it together
   Return fish to the skillet and spoon sauce over the top. Scatter herbs and, if you like, toasted pine nuts.

Flavor Switch-Ups

• Olive twist: Add chopped olives with the capers.

• Citrus herb route: Swap paprika for zestier lemon-pepper and finish with dill and parsley.

• Tomato-forward: Stir in a spoon of tomato paste with the garlic for a richer base.

• No alcohol: Use seafood, chicken, or vegetable stock.

• Gluten free: Use gluten free panko or crushed nuts.

Cook’s Notes From My Kitchen

• Thicker fillets are easier to brown without drying. If yours are thin, lower the heat a notch after the initial sear.

• Keep the pan hot enough to sizzle on contact; that’s how you lock in the crust.

• Sun-dried tomatoes should be soft going in. If they’re leathery, soak them in warm water for 10 minutes, then pat dry.

• The sauce is salty by nature thanks to capers and anchovy. Taste before adding more salt.

• Lemon zest in the crumb, lemon juice in the sauce. Both matter.

What to Serve Alongside

• Lemony orzo or couscous to catch the sauce.

• Sautéed spinach or garlicky green beans for something bright and quick.

• Roasted potatoes if you want a heartier plate.

• A simple chopped salad with cucumbers, tomatoes, and red onion for crunch.

Make-Ahead and Storage

• Mix the seasoned panko earlier in the day and keep it covered.

• Chop tomatoes, capers, garlic, and herbs in advance.

• Cooked fish tastes best fresh. If you have leftovers, store them airtight up to one day and rewarm gently in a low oven; the crust won’t be as crisp but the flavors hold.

FAQs

Can I skip the anchovy?
Yes. You’ll miss a bit of savory depth, but the dish still sings. Add a few extra capers or a splash of Worcestershire for a similar effect.

What fish substitutes work best?
Halibut, barramundi, snapper, and trout are solid choices. Aim for firm, mild, and at least three-quarters of an inch thick.

Do I need dry sherry?
No. Stock works. For a touch of sweetness and body, add a small splash of apple juice with the stock.

How do I keep the crust from falling off?
Pat the fish dry, press the crumbs on firmly, and don’t move the fillets until the first side is well browned.

Can I bake instead of pan-sear?
Yes. Drizzle with oil and bake on a hot sheet at 425°F until flaky, then make the sauce on the stovetop and spoon it over.

Continue to Content

Yield: 2

Greek-Style Panko Crusted Cod

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This Mediterranean-inspired cod dish is light, flavorful, and wonderfully crunchy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 12 ounces cod fillets (2 portions)
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• Zest of 1 lemon (reserve lemon for juice and garnish)
• 1 egg, beaten
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon anchovy paste (or 1 anchovy)
• ½ cup dry sherry (or substitute white wine or broth)
• 2 tablespoons sun-dried tomatoes, chopped
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon fresh herbs (oregano, rosemary, dill, or parsley)
• Juice of 1 lemon
• Sea salt and freshly ground pepper, to taste

Instructions

1. In a shallow bowl, combine the breadcrumbs with smoked paprika, garlic powder, sea salt, and lemon zest. Place the beaten egg in a separate bowl. Pat the cod fillets dry, then dip them first in the egg and coat generously in the seasoned breadcrumbs, pressing firmly so the coating sticks well.
2. Heat the olive oil in a skillet over medium-high heat. Add the breaded cod and cook until golden brown on both sides, turning gently once. Transfer the fish to a plate and keep warm.
3. Reduce the heat slightly and add the minced garlic and anchovy paste to the same pan. Cook briefly until fragrant, then pour in the sherry to deglaze, scraping up any browned bits. Stir in the sun-dried tomatoes, capers, herbs, and lemon juice. Simmer for a minute or two until the flavors meld and the sauce reduces slightly.
4. Return the fish to the pan and spoon the sauce over the fillets. Let it warm through, then serve with extra lemon slices and fresh herbs.

Notes

• You can easily swap in herbs you love—oregano, rosemary, dill, basil, or parsley all work beautifully. Pair this dish with roasted vegetables, couscous, or a simple salad for a complete meal.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 621Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 187mgSodium 1866mgCarbohydrates 53gFiber 5gSugar 7gProtein 51g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This panko crusted cod is proof that a smart pantry and a couple of fresh touches can carry dinner. It’s crisp where it should be, tender where it counts, and the skillet sauce tastes like you fussed far more than you did. If you cook it once, it’ll settle into your weeknight rotation fast.

Also try these Cod recipes:-

• Seared Cod Fish Tacos with Sweet and Tangy Sauce
• Crispy Parmesan Baked Cod
• Moist Oven Baked Cod