Panko-Crusted Cod
Crunchy and light Japanese bread crumbs tossed with olive oil and lemon zest and mounded on top of lemon-splashed tender fish fillets with a hint of thyme are only minutes away!
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1/2cup panko bread crumbs
  • 2tbsp extra-virgin olive oil
  • 2tsp grated lemon zest
  • 1/4tsp salt
  • 1/4cup light mayonnaise
  • 2tsp lemon juice
  • 1/2tsp dried thyme
  • 4 cod fillets6 oz, each about 3 inch or 4 inch thick
  • 1cup Water
  • 1 lemoncut into 4 wedges
  1. Press the Sauté button, then press the Adjust button to “More” or “High.” When the display says “Hot,” add the bread crumbs and cook for 2 minutes, or until golden brown, stirring frequently. Stir in the oil, lemon zest, and salt. Remove from the pot and set aside on a plate.
  2. In a small bowl, combine the mayonnaise, lemon juice, and thyme. Spread equal amounts over the top of each cod fillet.
  3. Place the water and a steamer basket in the Instant Pot. Add the fish to the steamer basket, mayonnaise side up. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 3 minutes.
  4. Use a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket and fish from the pot. Serve the fish topped with the bread crumb mixture. Serve with the lemon wedges to squeeze over all.
Recipe Notes

Choices/Exchanges: 1/2 Starch, 4 Lean Protein, 1 Fat

Calories: 270; Calories from Fat: 100; Total Fat: 11.0 g; Saturated Fat: 1.2 g; Trans Fat: 0.0 g; Cholesterol: 75 mg; Sodium: 370 mg; Potassium: 740 mg; Total Carbohydrate: 10 g; Dietary Fiber: 1 g; Sugars: 2 g; Protein: 31 g; Phosphorus: 360 mg