Meal Kit

Panko Crusted Cod

With Roasted Baby Carrots and Asparagus

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish (Cod), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

The mild flavored, flaky flesh of cod is a delightful choice for a protein. This versatile white fish is available throughout the year, making it easily adaptable to all methods of cooking. We topped our fish with Panko, which is a Japanese breadcrumb. It is generally coarser than regular breadcrumbs. It makes a delicious crunchy coating for baked cod that is lightly seasoned with butter, garlic and parsley. We complemented this dish with sweet and delicious baby carrots and hearty asparagus as well.

In Your Box (serves 2)

  • 0 oz. Asparagus
  • 0 Lemon
  • 0 Garlic Cloves
  • 0 oz. Baby Carrots
  • 0 Parsley Sprigs
  • Info
    0 volume Panko Breadcrumbs
  • Info
    0 oz. Cod
  • Info
    ⅓ oz. Butter

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Plate the Dish

    Place the roasted vegetables in the middle of the plate. Top the vegetables with the cod. Place a half lemon next to the fish. Squeeze the lemon over the fish before eating.

  2. 2

    Prep the Vegetables

    Preheat the oven to 375 degrees. Chop the garlic and the parsley. Cut the lemon in half. Trim the ends off the asparagus.

  3. 3

    Make the Panko Crust

    Place butter and chopped garlic in a sauté pan. Melt the butter over low heat until it is completely melted. Slowly add the breadcrumbs and parsley until the breadcrumbs absorb all of the butter then mix all of the ingredients until they are combined.

  4. 4

    Cook the Vegetables

    In a large mixing bowl, toss the asparagus and baby carrots with 1 tsp. of oil and salt and pepper to taste. Place on a foil lined baking sheet and roast for 8-10 minutes in the oven or until vegetables are beginning to brown and are fork tender.

  5. 5

    Cook the Fish

    Place the cod on a foil lined baking sheet. Salt and pepper the cod to taste and top with the panko breadcrumb mixture. Place on the top rack of the oven and roast on for 10-12 minutes or until the breadcrumbs are browned and crispy.

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