Panko Crusted Cod with Spiral Beets

Looking for an elegant looking easy dinner? Look no further Panko Crusted Cod with Spiral Beets checks all those boxes.


Panko Crusted Cod with Spiral Beets

Frozen foods have come a long, long way. Convenience is king in this day and age. Finding the trendy spiralized veggies was a bonus for me. Don’t get me wrong I’m all about gadgets. I’m not sure, after purchasing veggies already spiralized that it would a gadget for this is for me. I bought beets and butternut squash, check for a recipe using the butternut squash soon.

Panko Crusted Cod with Spiral Beets


If you had told me as a child that I would love beets, I would have thought you were crazy……yuck!!! Oh, the mind of a child…lol. Pickled, roasted, and now spiralized its beet heaven. Roasting is my preferred method, but when you are short on time, these frozen spirals are perfect.

Panko Crusted Cod with Spiral Beets

They can be cooked in the bag they come in, and all you need is to add a touch of oil and seasonings to have delicious beets at the ready.

Cod crusted with panko crumbs can be made in under 20 minutes (depending on the thickness of the fish). Super easy mixing panko crumbs with melted butter and dill then topping the cod and baking.

Panko Crusted Cod with Spiral Beets

What really makes this dish is the horseradish sauce. Horseradish is the perfect accompaniment for both the fish, but especially for the beets. Something about horseradish and beets is a match made in heaven. Lemon, Miracle Whip (mayo if you must), and horseradish mixed to form a mouthwatering sauce to top your fish and beets.

Panko Crusted Cod with Spiral Beets

The best part of this dish is that while it’s super easy to make it looks elegant and like it took all day.

Panko Crusted Cod with Spiral Beets topped with a luscious horseradish sauce…its What the Forks for Dinner!

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Panko Crusted Cod with Spiral Beets

Panko Crusted Cod with Spiral Beets

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American

Ingredients

For the beets:
1-12 ounce package of beet spirals (I used Green Giant frozen)
2 tablespoons avocado oil
1 tablespoon fresh dill, chopped
1 teaspoon salt
Ground black pepper to taste
Sauce:
1/4 cup Miracle Whip
1 tablespoon prepared horseradish, drained
Juice of 1/2 lemon
Salt & Pepper to taste
Cod:
4 cod filets
1 cup panko crumbs
2 tablespoons butter, melted
1 tablespoon fresh dill, chopped


Instructions

Preheat oven to 400 degrees
In a small bowl mix all dressing ingredients until combined, set aside.
Spray a baking sheet with nonstick cooking spray and place cod pieces on the prepared baking sheet.
In a small bowl mix panko crumbs, melted butter and dill until combined.
Press panko mixture evenly on top of the cod pieces, pressing down lightly.
Bake cod for 15 – 20 minute until cod is cooked to an internal temperature of 145 degrees and panko crumbs are golden brown. If panko is browning too quickly cover lightly with a piece of tin foil to keep from over browning.
Cook beets according to package directions then toss with avocado oil, fresh dill, and salt and pepper to taste.
To serve place beets on serving a dish and top with panko crusted cod. Top with a dollop of sauce, fresh dill, and sliced or grated lemon.

Keywords: cod, panko crumbs, beets, horseradish, bake, elegant, dinner, easy

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