Panko-encrusted cod

A delicious fish dish

CHICOPEE, Mass. (Mass Appeal)  Fish is so healthy, but why are so many people afraid to make it at home? Michael Tesoro the Owner, & Chef at Ooma Tesoro’s Marinara
showed us a recipe for Cod with lemons and honey in panko.

Cod with lemons and honey in panko
Serves 2

  • 1lb fresh local cod (rinsed with cold water and patted dry) cut in to 2 pieces.
  • 1/2 cup extra virgin olive oil plus 4 tablespoons
  • Juice of 3 lemons (strained with no seeds)
  • 6 cloves of garlic (peeled smashed with knife)
  • 2 medium sweet onions (chopped)
  • 1 egg
  • 2 cups panko bread crumbs
  • 1/2 cup white wine
  • 1 tablespoon honey
  • 4 flakes crushed red pepper
  • sea salt/black pepper


  • Have rinsed fresh cod ready, patted dry. pour 1/2 cup extra virgin olive oil in one pan and brown/carmelize chopped onions then take out and set aside leaving oil in pan and heating up. (this will be for the cod)
  • Brown garlic in another pan using 4 tablespoons of olive oil.
  • Add strained lemon juice, white wine, honey cooked down a little bit then add the onions and flakes of red pepper, let simmer until it becomes reduced a little.
  • Have panko ready in flat dish, beat egg and add a little salt and pepper. dredge cod in egg mix coating and then into the panko all sides. cook 3 minutes on each side in hot oil. hot and fast. should be brown on each side. set on palte lined with paper towel to drain extra oil.
  • Serve and pour lemon, honey, onion, garlic sauce over it. and serve with vegetable and pasta of your choice (maybe broccoli or zucchini and angel hair pasta)

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