Light, crispy, and packed with fresh Mediterranean-inspired flavor, this Italian Herb Panko Crusted Cod is a simple way to turn everyday fish into a restaurant-quality meal. Flaky cod fillets are coated in a buttery, seasoned panko crust made with our Italian Herb POD, then baked until golden and perfectly tender.
Served over fluffy quinoa with a fresh arugula salad, this balanced meal combines savory herbs, bright flavors, and wholesome ingredients for a delicious dinner that comes together with minimal effort.
Ingredients
Italian Herb Panko Crusted Cod
- 4 cod fillets (about 1½–2 lbs total)
- 1 cup plain panko breadcrumbs
- 1 Petrichor Organics Italian Herb POD
- 3 tbsp melted butter
- Salt and pepper, to taste
- Lemon wedges (optional, for serving)
Quinoa
- 1 cup uncooked quinoa
- 2 cups water or broth
- Pinch of salt
Arugula Salad
- 5 cups fresh arugula
- 2 tbsp extra virgin olive oil
- 1½ tbsp apple cider vinegar
- 1 tsp honey (optional, for balance)
- ½ tsp dried oregano
- Salt and pepper, to taste
- ¼ cup sliced red onion (optional)
- ¼ cup cherry tomatoes, halved (optional)
- Fresh lemon juice (optional)
Step 1: Prepare the Italian Herb Breadcrumb Crust
Preheat your oven to 425°F.
In a bowl, combine:
- 1 cup plain panko breadcrumbs
- 1 Petrichor Organics Italian Herb POD
Mix until the seasoning is evenly distributed throughout the breadcrumbs.
Add the melted butter and mix until the breadcrumbs become lightly moistened and hold together when pressed.
Pro Tip: The butter helps the breadcrumbs crisp up beautifully in the oven while creating a rich, golden crust.
Step 2: Coat the Cod
Pat the cod fillets completely dry using a paper towel.
Season the fish lightly with salt and pepper.
Press the seasoned panko mixture firmly onto the top and sides of each cod fillet until fully coated.
Place the coated cod onto a lined baking sheet.
Step 3: Bake the Cod
Bake the cod at 425°F for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
For an extra crispy crust, turn the oven to broil for the final 1–2 minutes, watching closely to prevent burning.
Step 4: Cook the Quinoa
Rinse 1 cup of quinoa under cold water using a fine mesh strainer.
Add quinoa, 2 cups of water or broth, and a pinch of salt to a pot.
Bring to a boil, then reduce heat to low and cover.
Cook for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
Remove from heat and let rest, covered, for 5 minutes.
Fluff with a fork before serving.
Pro Tip: Cooking quinoa with broth instead of water adds extra flavor.
Step 5: Prepare the Arugula Salad
In a large bowl, combine:
- Fresh arugula
- Sliced red onion
- Cherry tomatoes (optional)
In a small bowl, whisk together:
- Extra virgin olive oil
- Apple cider vinegar
- Honey
- Dried oregano
- Salt and pepper
- Fresh lemon juice (optional)
Drizzle the dressing over the arugula and toss until lightly coated.
Pro Tip: Dress the salad right before serving to keep the arugula fresh and crisp.
Assemble Your Plate
Spoon a serving of quinoa onto a plate.
Place the Italian Herb Panko Crusted Cod over the quinoa.
Serve alongside the fresh arugula salad and garnish with a squeeze of lemon if desired.
Enjoy a light, flavorful meal with crispy herb-coated cod, hearty quinoa, and a refreshing salad that balances every bite.
0 comments