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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 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American



For the beets:
112 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
1/4 cup Miracle Whip
1 tablespoon prepared horseradish, drained
Juice of 1/2 lemon
Salt & Pepper to taste
4 cod filets
1 cup panko crumbs
2 tablespoons butter, melted
1 tablespoon fresh dill, chopped


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