What's the Difference Between Creme Fraiche and Sour Cream?

Creme fraiche has a higher fat content and is richer than sour cream. It often has a flavor that is less tangy than sour cream. Unlike sour cream, creme fraiche won't curdle in hot sauces or soups.

What Type of Fish Can I Use for Baked Panko Fish?

Thin fillets of cod, tilapia, snapper or other white fish all work well in this recipe. "White fish" is simply a category of mild-flavored fish that's usually more affordable.

Can I Make this Recipe Gluten-Free?

I haven't tried gluten-free panko for this recipe. If you do, let me know! I can say, however, that Rice crumbs don’t work as well as panko does. The rice crumbs don’t brown and don’t have as much flavor. However, I've read about finely ground Rice Chex cereal being a good gluten-free substitute for panko . Has anyone tried it? Let me know!

Whole Wheat or White Panko?

Either will work. The photos for this recipe are taken of panko fish with whole wheat panko (it has a nice, golden color even before baking).

Baked Panko Cod with Creme Fraiche & Mustard Sauce

Name: Baked Panko Cod with Creme Fraiche and Mustard Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 pound thin fillets of cod (or tilapia or other white fish); ⅓ cup creme fraiche; ¾ cup white or whole wheat panko; 3 tablespoon olive oil; ½ teaspoon Old Bay seasoning (or your favorite seasoning salt); ¼ teaspoon kosher salt, plus more to season fillets; Fresh herbs, to garnish the fish (chives, dill and parsley are all good); ¼ cup creme fraiche; 3 teaspoons whole grain/stone ground mustard; 1 teaspoon lemon juice; ¼ teaspoon Aleppo pepper or a pinch of cayenne; Pinch of salt

Baked Panko Cod with Creme Fraiche and Mustard Sauce

White plate with a fillet of baked panko fish, a small blue bowl filled with creme fraiche and mustard sauce on the side

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5 from 5 reviews

This is easy, mess-free and the most delicious recipe for baked panko cod. Creme fraiche melts into the cod, making the fish moist and flavorful while seasoned Panko bakes into a crunchy topping.

Kids might like store-bought tartar sauce with the fish, and I have to admit, I’m a fan of tartar sauce too. However, for a more grown-up sauce, use the leftover creme fraiche to make a creamy, zippy mustard sauce.

If you choose to serve asparagus and roasted potatoes with the fish - and I think you should - the mustard sauce is amazing drizzled over vegetables as well. On really busy nights, I just serve this panko fish with defrosted, frozen peas.

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Fish
Method: Baked
Cuisine: American

Ingredients

Scale

1 pound thin fillets of cod (or tilapia or other white fish)
⅓ cup creme fraiche
¾ cup white or whole wheat panko
3 tablespoon olive oil
½ teaspoon Old Bay seasoning (or your favorite seasoning salt)
¼ teaspoon kosher salt, plus more to season fillets
Fresh herbs, to garnish the fish (chives, dill and parsley are all good)

Creme Fraiche and Mustard Sauce

¼ cup creme fraiche
3 teaspoons whole grain/stone ground mustard
1 teaspoon lemon juice
¼ teaspoon Aleppo pepper or a pinch of cayenne
Pinch of salt

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Instructions

Preheat oven to 425 F.
Lightly oil a sheet pan or cover with parchment or foil.
Pat the fish dry with paper towels and lightly season with salt and pepper.
Spread the creme fraiche out evenly over the top of each fish fillet, so each fillet is topped with a thin layer of creme fraiche.
Combine panko, olive oil, Old Bay seasoning and salt in a small bowl.
Use a spoon to lightly pat and spread the panko on top of the fish, evenly covering the fillets.
Bake 12 minutes, until the top is golden and the fish easily flakes apart with a fork.
Snip fresh herbs over the fish before serving.

Notes

Make sure to only buy creme fraiche that doesn’t have any added stabilizers or thickeners. The only ingredient should be cultured cream. It will taste better and melt better into the fish.

If the fish fillets are thicker, you might have to bake them slightly longer than 12 minutes.

Find it online: https://www.kitchenskip.com/baked-panko-fish-with-creme-fraiche-mustard-sauce/