Panko-crusted cod strips baked until crisp, with oven-roasted green beans and a mild lemon-yogurt dip. Cod cooked to 145°F.
Cod is done at 145°F internal; a thin strip can overcook quickly, so check at the earliest time listed. For extra crunch, spray or brush the panko-coated strips lightly with oil before baking.
Pat the cod very dry before breading so the coating adheres and crisps instead of steaming. The lemon-yogurt dip can be made up to 2 days ahead and kept covered in the refrigerator.
Ingredients
Scale
Measurement units
- 1 lb cod fillets
- 12 oz green beans
- 1 cup panko breadcrumbs
- ⅓ cup all-purpose flour
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil (1 tbsp plus 1 tbsp, divided)
- ½ tsp garlic powder (¼ tsp plus ¼ tsp, divided)
- salt (to taste)
- ½ cup plain Greek yogurt
- 1 lemon
- 1 tbsp fresh dill (or 1/2 tsp dried dill)
Ingredients
Scale
Measurement units
- 1 lb cod fillets
- 12 oz green beans
- 1 cup panko breadcrumbs
- ⅓ cup all-purpose flour
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil (1 tbsp plus 1 tbsp, divided)
- ½ tsp garlic powder (¼ tsp plus ¼ tsp, divided)
- salt (to taste)
- ½ cup plain Greek yogurt
- 1 lemon
- 1 tbsp fresh dill (or 1/2 tsp dried dill)
Instructions
Preheat the oven and prepare the pan
Preheat the oven to 425°F and position a rack in the upper third.
Line a rimmed baking sheet with parchment paper or lightly oil it.
Equipment: rimmed baking sheet, wire rack
Make the lemon-yogurt dip
Stir plain Greek yogurt (½ cup) with the zest and 1 tbsp juice of lemon.
Add 1 tbsp chopped fresh dill (1 tbsp) or 0.5 tsp dried fresh dill (1 tbsp) and a pinch of salt, then refrigerate until serving.
Prep the green beans
Toss 12 oz trimmed green beans with olive oil (1 tbsp), garlic powder (¼ tsp), and a pinch of salt.
Spread green beans in a single layer on the baking sheet, leaving room at one end for the cod.
Equipment: rimmed baking sheet
Set up the breading station
Place all-purpose flour (⅓ cup) in one shallow dish seasoned with a pinch of salt.
Beat large egg in a second shallow dish.
Combine 1 cup panko, 0.25 cup grated Parmesan, garlic powder (¼ tsp), and olive oil (1 tbsp) in a third shallow dish.
Equipment: shallow dishes or pie plates
Bread the cod strips
Pat 1 lb cod strips dry and season lightly with salt.
Dredge each cod strip in flour, dip in egg, then press into the panko mixture to coat.
Arrange the breaded cod strips on the baking sheet beside green beans.
Equipment: rimmed baking sheet
Bake until crisp and cooked through
Bake at 425°F for 15 to 18 minutes until green beans are tender-crisp and the cod is opaque and reaches 145°F internally.
Check the cod at 12 minutes and remove any strip that has reached 145°F early.
Serve
Transfer the cod fingers and green beans to plates and serve immediately with the lemon-yogurt dip.
Equipment: shallow dishes or pie plates
Before you cook
Cook notes
- • Pat the cod very dry before breading so the coating adheres and crisps instead of steaming.
- • Cod is done at 145°F internal; a thin strip can overcook quickly, so check at the earliest time listed.
- • For extra crunch, spray or brush the panko-coated strips lightly with oil before baking.
- • The lemon-yogurt dip can be made up to 2 days ahead and kept covered in the refrigerator.
- • Toss the green beans with the oil and seasoning first so they roast rather than steam.
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