Posh Fish And Chips (Baked Panko Cod With Lemon Butter Sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
2 -4
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Calories
794 kcal
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Course
Main Course
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Cuisine
British
Posh Fish And Chips (Baked Panko Cod With Lemon Butter Sauce)
Description
This baked cod recipe uses white fish fillets coated with a mixture of panko breadcrumbs, lemon zest, parmesan cheese, basil, garlic powder, and paprika. The crust adds crunch and subtle herbaceous notes while the fish remains tender and flaky inside. Potatoes are peeled, cut into chunky chips, parboiled briefly to soften, and then roasted with olive oil until crispy and golden, providing a hearty side.
The lemon butter sauce made from butter, olive oil, and fresh lemon juice adds a bright, creamy element to the dish, cutting through the richness of the crust and fish. The recipe allows for flexibility in fish choice and crust ingredients, adapting to available pantry items without sacrificing texture or flavor.
This dish suits serving with peas or other vegetable sides for a complete meal. Baking makes this fish and chips lighter than traditional frying but maintains the satisfying textures and balanced flavors.
The recipe includes tips for scaling up to serve more, substitutions for missing ingredients like panko or herbs, and notes on using skin-on or skinless fish fillets. Using frozen fish requires thawing overnight for best results.
Ingredients
For the fish and potatoes
- 3 ounces cod (2 small fillets) with or without skin, use any kind of white fish if cod not available
- 4 potato peeled and chopped into chunky chips (or allow around 7 ounces/200 grams/1½ to 2 medium potatoes per person, medium
- 2 tablespoons olive oil approximately
- ¼ cup breadcrumbs panko breadcrumbs, or make your own in the food processor out of any bread you have
- 1 lemon zest only (save the juice for the sauce)
- 2 tablespoons basil or 2 teaspoons dried basil, fresh
- 1 ounce Parmesan Cheese grated (a small handful) / or use a strong cheddar or other hard cheese
- ½ teaspoon garlic powder optional
- ½ teaspoon paprika optional
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
For the sauce
- 2 tablespoons butter
- 1 tablespoon olive oil (or use 1 more tablespoon butter instead)
- 1 lemon (use the juice of the lemon you zested for the panko topping)
To serve (optional)
- peas or another vegetable side e.g. pan-fried asparagus, frozen
Instructions
- Spray a medium sized baking dish or oven proof pan e.g. cast iron with olive oil to prevent sticking. Place the fish into the dish/pan skin-side down (if the fish has skin).
- Preheat the oven to 410F/210C. Then put the potatoes into a large pot of salted water and bring to the boil. Boil for 2 minutes, drain and let steam. Alternatively, boil for 10 minutes in water that's already boiling.
- Empty the drained potatoes onto a large baking sheet lined with baking paper. Drizzle with olive oil and toss with your hands. Bake in one layer for around 30 minutes or until cooked through, golden, and a little crispy.
- Meanwhile, combine the panko crumbs, lemon zest, basil, parmesan/other cheese, garlic powder and paprika (if using), salt and pepper in a small bowl.
- Pile half of the panko mixture onto the top of each of the fish fillets in the baking dish/pan. Bake for 10 to 15 minutes - just until the flesh has turned completely white. The inside of the fish should be at least 145F/63C (check with a meat thermometer if you like).
- Quickly melt the butter around the fish while it's still in the pan. Then add the lemon juice and swirl a little with a spatula or wooden spoon to combine.
- Serve the crispy cod and sauce immediately with the cooked chips/fries and a side of frozen peas (if you like). Scatter a little more fresh basil over the top if you like.
Notes
- To serve more people, increase fish fillets and other ingredients proportionally.
- This recipe works well with any white fish; barramundi is a good alternative if available.
- Fish can be cooked skin-on or skinless according to preference.
- If using frozen fish, thaw in the refrigerator overnight before cooking.
- If panko breadcrumbs are not available, crushed crackers or pretzels can substitute, though the texture may differ slightly.
- No garlic powder, paprika, basil, or parmesan? The lemon and panko alone still provide a pleasant crust; dried herbs can also be used as substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4
Amount Per Serving
Calories 794 kcal
% Daily Value*
| Calories | 794kcal | 40% |
| Carbohydrates | 96g | 32% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 865mg | 36% |
| Potassium | 2191mg | 47% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 142mg | 158% |
| Calcium | 289mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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