Crispy Cod with Lemon Panko and Peas
Cod loins topped with golden lemon panko, roasted until crisp, served over smashed potatoes with sweet peas. A high-protein tray dinner with real crunch.
- Total
- 51 min
- Prep 15 · Cook 36
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Zesting
- Savory
- Crispy
- Oven
Instructions
-
Heat the oven to 220°C. Line a large baking tray with parchment paper. Cut the potatoes into 3 cm chunks and spread them on the tray in a single layer. Drizzle with 1 tbsp olive oil, season with 0.5 tsp salt and 0.25 tsp black pepper, and toss to coat.
~10 min
Cutting potatoes into even 3 cm chunks and spreading them in a single layer lets them roast rather than steam, so edges brown and crisp.
Roasting Use high heat, a single layer, and space between pieces so moisture escapes and surfaces brown; crowding steams food and prevents crisping.
-
Roast the potatoes for 20 minutes, until the edges are golden and a fork slides in with little resistance.
~20 min
Roasting at high heat drives off surface moisture and browns the potatoes through Maillard reactions before the fish is added.
Roasting Use high heat, a single layer, and space between pieces so moisture escapes and surfaces brown; crowding steams food and prevents crisping.
-
While step 2 cooks
While the potatoes roast, zest the lemon into a small bowl, then cut the lemon in half and squeeze 1 tbsp juice into the bowl. Add the panko breadcrumbs, remaining 1 tbsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Stir until the crumbs are evenly moistened.
~5 min
Lemon zest oils and juice flavor the crumbs, while the oil coats them so they toast crisp instead of staying dry and floury.
Zesting Grate only the colored outer peel, stopping before the bitter white pith; press lightly and rotate the fruit for even, fine zest.
-
Pat the cod loins dry with paper towel and season both sides with the remaining 0.25 tsp salt. Push the potatoes to one side of the tray and place the cod loins on the empty space. Scatter the peas around the cod.
~5 min
Drying the cod removes surface moisture so the panko topping adheres and the fish roasts rather than steams.
-
Spoon the lemon panko mixture over the top of each cod loin, pressing gently so it holds. Return the tray to the oven and bake for 12 to 14 minutes, until the panko is deep golden and the cod flakes easily and reaches 63°C in the centre.
~14 min
Pressing the crumb topping on and baking briefly at high heat sets it into a crisp crust while the cod just reaches flaking doneness.
Pressing the panko gently onto the fish helps it cling, but do not pack it tight or the crumbs steam instead of crisping.
Roasting Use high heat, a single layer, and space between pieces so moisture escapes and surfaces brown; crowding steams food and prevents crisping.
-
Serve the cod on warm plates with the roasted potatoes and peas alongside, spooning any tray juices over the top.
~2 min