We’re huge fans of cod in our house, particularly cod loin. If you haven’t tried cod loin yet, give it a try the first chance you get. The fish has a meaty, buttery texture that even my carnivorous husband considers delicious and fulfilling.Cod fillets will also work in this recipe, but you’ll need to reduce your cooking time and really watch it to avoid overcooking. This recipe pairs fantastically with a tropical side salad or even a bit of mango salsa (and of course a margarita).
Coconut Lime Panko Crusted Cod
1 1/2 lb cod loin
1 lime, zested and juiced
1/2 cup panko bread crumbs
1/2 cup flaked coconut (I used sweetened, but unsweetened would certainly work here too)
salt and pepper to taste
Preheat your oven to 425°F, and spray a cookie sheet with nonstick spray.
In a shallow bowl, add your lime juice. To another shallow bowl or plate, add your panko, coconut, lime zest, and salt and pepper to your liking. Run your loins first through the juice, then press into the panko mixture. Really pat the panko into the fish to help it stick. Put your coated fish on the cookie sheet, and bake for about 10-20 minutes depending on the thickness of your filets. Mine were 3/4 lb each and about 1 and 1/4 inch thick, so they took about 20 minutes. You’ll know they’re done when they flake easily with a fork or you notice they’re starting to come apart.
Note: Coconut oil can be used in place of the lime juice in this. I actually prefer it with the coconut oil for even more of that tropical, coconut flavor and healthy fats.