Panko Crusted Cod

with Roasted Broccoli, Potatoes, and Fresh Dill Pickle Tartar Sauce

30 min

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Panko crumbs adds an irresistibly light and crisp crust to these simply pan-fried cod fillets, served with a quick and delicious tartar sauce of mayo, dill, lemon, pickles, and red onion. Oven-roasted spuds and broccoli round out the plate making for a light yet satisfying meal in a mere half hour.



Contains: Egg, Mustard, Seafood, Wheat, and Gluten.

May Contain: Milk, Peanuts, Sesame, Soy, Sulphites, and Tree Nuts.

What We'll Send

Red Onion Diced 3/8"
Yukon Gold Nugget Potatoes
Kosher Dill Pickle
Panko Breadcrumbs
Broccoli Florets
Free Range Brown Egg
Spice Blend
Dill Dried, Granulated Garlic
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 816
Fat 38g
Protein 61g
Carbohydrates 55g

Cooking Directions


Prepare ingredients
- Turn oven on to 425°F.
- Wash potatoes and lemon.
- Cut lemon in half.
- Cut potatoes into 1/2 inch cubes.
- Drain cod and pat dry with paper towel.
- Season well with salt and pepper.


Roast Vegetables
- Line a baking sheet with foil.
- Add potatoes to sheet and toss with 1 tbsp. olive oil.
- Season with salt and pepper.
- Spread potatoes out on one half of a baking sheet.
- Place baking sheet in oven and set a timer for 12 minutes.
- In a medium bowl, toss broccoli with 1 tbsp. olive oil and season to taste with salt and pepper.
- When timer goes off, add broccoli to baking sheet.
- Roast vegetables for another 13-15 minutes or until tender. 


Prepare Cod
- Add panko breadcrumbs to a shallow bowl.
- Crack egg into a second small bowl. Whisk eggs with 2 tsp. olive oil until smooth.
- Coat one piece of cod in egg completely.
- Transfer cod in panko, turning and pressing down lightly to ensure crumbs stick.
- Repeat with remaining cod


Fry Cod
- Heat a large non-stick skillet with 2 tbsp. olive oil over medium-high.
- Place panko-crusted cod carefully in skillet.
- Cook cod for 4-5 minutes on each side until it reaches an internal temperature of 145°F and panko is golden brown.
- Remove from skillet and place on a paper towel to absorb excess oil.


Prepare Tartar Sauce
- In a small bowl, mix together spice blend, mayonnaise, dill pickles and red onion.
- Season to taste with salt and pepper.
- Squeeze half of the lemon juice into sauce.
- Mix well and set aside. 


- Divide vegetables onto serving plates along with cod.
- Add tartar sauce to the side.
- Squeeze remaining lemon juice on top if desired.
- Enjoy!

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