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Panko Crusted Cod Loin

April 05, 2025By American Vinegar Works

Crusted cod loin on plate with broccoli rabe

Panko Crusted Cod Loin

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

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

Panko Crusted Cod

2 thick 8-ounce cod loins (1lb total for 2 people). Halibut or swordfish may be substituted.

Panko Ingredients

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”)

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Directions

Marinade Steps

Very finely grate garlic clove
Whisk all ingredients well in a small bowl
Note: Marinade can be made up to a day ahead and stored in the refrigerator

Panko Crusted Cod Loin Steps

Marinade fish in a small container to allow the most contact between fish and marinade. Marinade for 30 minutes to one hour flipping the fish a few times to allow more even marinading.
Preheat oven to 400 degrees
Mix panko ingredients well
Flip fish in marinade one more time and transfer to a baking sheet or oven-safe pan
With your hands, pat on a generous amount of the panko mix and pack gently but firmly onto the fish to create a layer over the full fillet. The panko mix should all be used to cover both of the cod loins.
Cook for 14 to 17 minutes until the fish is done and the panko has turned golden brown. Exact cooking time will vary between ovens and the thickness of fillet. Be mindful that you do not burn the panko as mayo/olive oil fat can lead to easier burning.
Be mindful while plating so as not to break off the panko crush. You can give it a squirt of lemon if you want but do so immediately before serving so as not to make the panko soggy.

Recipe Note

Note: If you are curious, the greens in the photos are a simple sauté of broccoli rabe, olive oil, salt, crushed red pepper, and garlic. Start with the oil, red pepper flakes, and 3 hand crushed garlic gloves—let them gently fry in the oil a few minutes to flavor the oil. Add the broccoli rabe, sprinkle with salt, and cook until tender. I like broccoli rabe very much, but FYI if you have not tried it before, it is a bit bitter.

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