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Instant Pot Panko-Crusted Cod
10 min prep time
8 min cook time
4servings
Recipe by
Nancy Hughes
Source
The Instant Pot Diabetes Cookbook
Photo by
Renee Comet
How to Make Instant Pot Panko-Crusted Cod
Create perfectly steamed fish in minutes in your Instant Pot! These perfectly tender cod fillets are topped lemony bread crumbs for a delightful crunch. Whip up a quick vegetable side, like this Zesty Broccolini and Garlic, for a light meal in under 30 minutes.
Find this recipe and more in The Instant Pot Diabetes Cookbook
Find more diabetes-friendly Instant Pot recipes here.
10 min prep time
8 min cook time
4servings
4 oz fish with topping
Print Recipe >
Step-By-Step 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.
Nutrition facts
4 Servings
-
Serving Size
4 oz fish with topping
- Amount per serving Calories 270
-
Total Fat
11g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 75mg
- Sodium 370mg
-
Total Carbohydrate
10g
- Dietary Fiber 1g
- Total Sugars 2g
- Added Sugars 0g
- Protein 31g
- Potassium 740mg
- Phosphorous 360mg
Ingredients
panko bread crumbs
1/2 cup
olive oil
2 tbsp
lemon zest
2 tsp
salt
1/4 tsp
light mayonnaise
1/4 cup
lemon juice
2 tsp
dried thyme
1/2 tsp
cod or other white fish
4 (6-oz) fillets
water
1 cup
lemon (cut into 4 wedges)
1
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