Panko and Herb-Crusted Cod Fillets

Panko and Herb-Crusted Cod Fillets

Panko and Herb-Crusted Cod Fillets

Panko and Herb-Crusted Cod FilletsTed Cavanaugh

Though you’ll often see cod fillets fried on American menus, cooking it under a broiler allows you to add layers of toppings, and the fish’s delicate flavor is brought out and brightened by the tang and aroma of citrus. This large-format recipe uses the full captain’s cut (the meaty top two-thirds of the fillet located near the head). It is relatively even in thickness, making it ideal for roasting and broiling, and can serve a crowd.

What You Will Need