Panko-Crusted Cod

By: The Instant Pot Diabetes Cookbook

Panko-Crusted Cod
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Diabetes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["NUTRITION FACTS
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"]
cuisine icon Keywords
15-30 min, 4 servings, american, cod fillets, contributed, cook 8 min, diabetes, dinner, dried thyme, easy, extra-virgin olive oil, fish recipes, grated lemon zest, instant pot cod recipe, instant pot fish recipes, instant pot recipe, instant pot recipes, lemon, lemon juice, light mayonnaise, main course, modern, panko bread crumbs, prep 10 min, pressure cook, salt, water

prep icon Prep Time
10 min
cook icon Cook Time
8 min

serving icon Servings
4 servings
Ingredients
  • 1/2 cup panko bread crumbs
  • 2 tbsp extra-virgin olive oil
  • 2 tsp grated lemon zest
  • 1/4 tsp salt
  • 1/4 cup light mayonnaise
  • 2 tsp lemon juice
  • 1/2 tsp dried thyme
  • 4 cod fillets
  • 1 cup Water
  • 1 lemon
Instructions
  • 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.
  • In a small bowl, combine the mayonnaise, lemon juice, and thyme. Spread equal amounts over the top of each cod fillet.
  • 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.
  • 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.
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