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June 16, 2026 · 30 min

Panko-Crusted Cod with Wasabi Aioli, Quinoa and Green Bean Tomato Sauté

Dinner30 min1054 cal / serving

This panko-crusted cod recipe brings together a crispy golden crust and a fiery wasabi aioli that perfectly complements the mild, flaky fish. Served over a bed of fluffy quinoa and a vibrant green bean tomato sauté, it’s a colorful and satisfying meal that comes together in under 30 minutes.

The wasabi aioli adds a punch of heat balanced by creamy mayonnaise and bright lime zest, while the panko breadcrumbs create a delightful crunch. This dish is perfect for a weeknight dinner that feels special but is easy to prepare.


Recipe details

Dinner30 min1054 cal / serving2 servings

Nutrition per serving

Calories1054 kcalProtein41.6 gFat62 gCarbs83.3 gSugar12.6 gFiber6.6 gSodium1805 mg

Dietary labels

Gluten-free: noLactose-free: noDairy-free: no

Allergen check

Gluten / wheat: containsMilk / dairy: containsEgg: containsFish: containsShellfish: not detectedPeanut: not detectedTree nuts: not detectedSoy: not detectedSesame: not detectedMustard: not detectedCelery: not detectedSulphites: not detectedLupin: not detectedMolluscs: not detected

Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.


Ingredients

Cod Fillets12 ounce Cod FilletsView ingredient guide
Mayonnaise1 jar MayonnaiseView ingredient guide
Green Beans6 ounce Green BeansView ingredient guide
Grape Tomatoes4 ounce Grape TomatoesView ingredient guide
Shallot1 unit ShallotView ingredient guide
Wasabi Paste1 teaspoon Wasabi PasteView ingredient guide
Panko Breadcrumbs0.5 cup Panko BreadcrumbsView ingredient guide
Lime1 unit LimeView ingredient guide
Quinoa0.5 cup QuinoaView ingredient guide
Butter2 tablespoon ButterView ingredient guide
Olive Oil1 teaspoon Olive OilView ingredient guide
Saltunit SaltView ingredient guide
Pepperunit PepperView ingredient guide

Instructions

  1. Preheat oven to 350°F. Rinse and dry all produce. In a small pot, bring 1 cup salted water to a boil. Add quinoa, cover and reduce heat to low. Simmer until tender and water is absorbed, 15-20 minutes. Meanwhile, zest and halve the lime; cut one half into wedges. Halve, peel and finely chop the shallot. Halve the grape tomatoes. Trim the green beans.
  2. In a small bowl, combine mayonnaise, ½ teaspoon lime zest, a squeeze of lime juice and wasabi paste. Season with salt and pepper to make the wasabi aioli.
  3. In a medium pan over medium heat, melt 1 tablespoon butter. Add panko breadcrumbs and toss until lightly golden, 2-3 minutes. Season with salt and pepper. Transfer toasted panko to a bowl and wipe the pan clean.
  4. Season cod fillets on all sides with salt and pepper. Spread 1 teaspoon of the wasabi aioli on top of each fillet, then press the toasted panko onto the aioli to adhere. Place the crusted cod on a lightly oiled baking sheet and bake until the fish is flaky and opaque, about 10 minutes.
  5. While the cod bakes, heat the remaining 1 tablespoon butter in the same pan over medium heat. Add the chopped shallot and green beans; cook, tossing, until shallots are softened, 3-4 minutes. Add a splash of water to the pan, cover and steam for 1-2 minutes. Add the halved tomatoes and toss until heated through, 1-2 minutes. Season with salt and pepper.
  6. To serve, spoon quinoa onto plates, top with the green bean tomato sauté and place the panko-crusted cod on top. Serve with remaining wasabi aioli and lime wedges. Enjoy!

Recipe Tips

For extra crunch, toast the panko in butter until deep golden brown.

Adjust the amount of wasabi paste to suit your spice preference.

If you don’t have a zester, use a fine grater for the lime zest.

FAQ

Can I use frozen cod fillets?

Yes, but thaw them completely and pat dry before seasoning to ensure the panko crust adheres well.

What can I substitute for wasabi paste?

You can use prepared horseradish or a mix of grated fresh ginger and a little mustard for a similar kick.

Can I make the aioli ahead of time?

Absolutely! The wasabi aioli can be made up to a day in advance and stored in the refrigerator.