Panko Crusted Cod with Gochujang Mayo

This panko crusted cod is slathered with delicious gochujang mayo sauce, dusted with gluten-free panko bread crumbs and baked to perfection. This recipe is gluten-free and dairy-free.

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Prep Time 10

Cook Time 18

Total Time 28

Course Main Course

Cuisine Asian, Korean inspired

Servings people

Calories 256 kcal

Equipment

1 x baking sheet pan

Ingredients

1½ pound cod fillets about 6 fillets
¼ teaspoon salt
3 tablespoons mayonnaise
1 tablespoon gochujang paste
⅔ cup gluten-free panko
2 tablespoons olive oil

Toppings

Chopped cilantro leaves
Lemon slices

Instructions

Preheat the oven to 375°F/ 190°C. Line a baking sheet pan with aluminum foil, and grease or spray with oil.
Pat dry the cod filets well with paper towels. Arrange them on the baking sheet and sprinkle salt evenly. Rub into the sides as well.
Mix the mayonnaise and gochujang in a small cup. Spread the mix over the fish.
Mix the panko and olive oil in a small bowl. Spread the mix over the fish and press down with the back of a spoon to stick.
Bake for 16-18 minutes, or until the top browns slightly and fish becomes opaque and flaky.
Top with chopped cilantro and serve with lemon slices.

Nutrition

Serving: 1servingCalories: 256kcalCarbohydrates: 14gProtein: 21gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 58mgSodium: 274mgPotassium: 480mgFiber: 1gSugar: 0.3gVitamin A: 55IUVitamin C: 2mgCalcium: 19mgIron: 0.5mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.