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Panko Crusted Cod

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

30 min

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Panko crumbs give 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.

What We'll Send

Red Onion Diced 1/4"
Broccoli Florets
Yukon Gold Nugget Potatoes
Free Range Brown Egg
Kosher Dill Pickle
Panko Breadcrumbs
Spice Blend
Dill Dried, Granulated Garlic
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 816
Fat 38g
Protein 61g
Carbohydrates 55g

What You'll Need

Cooking Directions


Preheat Oven

Preheat your oven to 425°F.


Roast Vegetables

Line a baking tray with foil. Cut potatoes into 1/2 inch cubes and place on tray. Toss in 1 tbsp. (2 tbsp. For 4 servings) oil and season with salt and pepper. Spread out on one half of a baking sheet. Place into the oven and set a timer for 12 minutes. Meanwhile, in a small bowl, toss broccoli with 1 tbsp. of oil (2 tbsp. for 4 servings) and season with salt and pepper to taste. When the timer goes off, add broccoli to baking sheet and roast for another 13-15 minutes or until tender.


Prepare + Fry Cod

Heat a large non-stick skillet with 2 tbsp. (2 tbsp. for 4 servings) oil over medium-high heat. Meanwhile, add breadcrumbs to a shallow bowl. Crack egg into a separate bowl and whisk in 2 tsp. (4 tsp. for 4 servings) oil until smooth. Drain and dry cod on paper towel. Season with salt and pepper. Place cod into egg coating it completely. Next place cod into panko, turning and pressing down lightly to ensure crumbs stick. Repeat this process with remaining cod. Place panko-crusted cod carefully into skillet and cook for 4-5 minutes on each side until it reaches an internal temperature of 145°F and panko is golden brown


Prepare Tartar Sauce

Meanwhile, in a small bowl mix together spice blend, mayonnaise, dill pickles, red onion, and season with salt and pepper to taste. Slice lemon in half and squeeze half of the juice into sauce. Mix well to combine and set aside. Once cod is cooked, remove from skillet and place on a paper towel to absorb any excess oil.



Plate vegetables along with the cod, and serve with fresh tartar sauce and remaining lemon juice squeezed on top if desired. Enjoy!

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