Greek Panko-Crusted Cod

with spicy lemon aioli

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Fish, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

To many, Greek food may mean greasy gyros and flaming cheese, with a waiter shouting “Opa!” while trying not to light him or herself on fire. No fiery fromage here; instead, tender, flakey cod gets coated in a crust of panko, lemon zest, and garlic, then roasted until perfectly cooked. On the side, a medley of zucchini and bell pepper augmented by the most Greek of cheeses, feta. The only fire you find here is the slight kick (controlled by you) of the lemon aioli. Opa! (Whoops, old habits die hard.)

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 2 Zucchini
  • 1 Lemon
  • 2 Garlic Cloves
  • Info
    12 oz. Cod
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    1½ oz. Mayonnaise
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 oz. Feta Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    567
  • Carbohydrates
    22g
  • Fat
    41g
  • Protein
    32g
  • Sodium
    1736mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Trim zucchini ends and cut into ½" slices at an angle. Zest and halve lemon. Cut one half into wedges and juice the other half. Mince garlic. Carefully pat cod fillets dry, and season both sides with a pinch of salt and pepper.

  • 2

    Make the Sauce and Breading

    Thoroughly combine panko, garlic, 2 Tbsp. olive oil, and half the lemon zest in a mixing bowl. Set aside. In another mixing bowl, combine mayonnaise, 1 tsp. olive oil, 1 tsp. lemon juice, and red pepper flakes (to taste). Set aside.

  • 3

    Roast the Cod

    Place cod fillets on prepared baking sheet and evenly top with panko mixture, pressing down gently to adhere. Roast until breading is browned and cod reaches a minimum internal temperature of 145 degrees, 9-12 minutes. While cod roasts, cook vegetables.

  • 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1½ tsp. olive oil. Add zucchini and red bell pepper to hot pan and stir often until browned and tender, 5-7 minutes. Season with ½ tsp. salt and ¼ tsp. pepper. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing vegetables with feta cheese. Serve lemon wedges and sauce on the side. Bon appétit!

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