Panko Crusted Cod Loin Recipe

April 05, 2025By American Vinegar Works

Panko Crusted Cod Loin

Name: Panko Crusted Cod Loin
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2 People
Cuisine: American
Ingredients: 2 tablespoons of Junmai Rice Wine Vinegar; 1 garlic glove finely grated; ¼ teaspoon salt; ¼ teaspoon ground mustard seed; 2 tablespoons of AVW California Olive Oil; 2 thick 8-ounce cod loins (1lb total for 2 people). Halibut or swordfish may be substituted.; ¾ cup of panko; 2 tablespoons of mayonnaise; 2 tablespoons of AVW California Olive Oil; ½ teaspoon salt; ¼ cup finely grated parmesan cheese; ¼ cup chopped fresh dill; Fresh ground black pepper (generous “pinch”)

Looks fancy. But is easy. This dish comes together easily and is appropriate even for those who are not big fish lovers.

The recipe also gives you two components that are very versatile and that you can use in other dishes. The first is a basic fish marinade. This works with great with cod(as in this recipe) or many other fish like halibut or swordfish.

The second is a panko crust recipe that can be used with numerous other proteins or modified with your favorite herbs or ingredients.

Don’t enjoy fish? Use the panko crust with chicken breasts. Just salt/pepper the chicken, coat the top of the chicken breaks with a generous layer of Dijon mustard, sprinkle a little bit of mozzarella low moisture cheese, and then top with the panko. Cook about 20 minutes (depending on thickness of breast) in a 400 oven.

This Panko Crusted Cod recipes features our California EVOO and our Junmai Rice Wine Vinegar.

Panko Crusted Cod Loin

American Vinegar Works

Servings

2 People

Prep Time

15 minutes

Cook Time

1 hours 15 minutes

Calories

534

Cuisine

American

Ingredients

Fish Marinade

2 tablespoons of Junmai Rice Wine Vinegar
1 garlic glove finely grated
¼ teaspoon salt
¼ teaspoon ground mustard seed
2 tablespoons of AVW California Olive Oil