Crispy Panko-Crusted Cod with Charred Snap Peas and Herb Yogurt

Thick cod fillets get a substantial panko crust — seasoned, press-adhered, and pan-fried until genuinely crunchy — then finished briefly in the oven while snap peas blister in the same pan. The whole thing lands on a tangy Greek yogurt sauce spiked with herbs and lemon. This is a 45-minute dinner that earns its crunch without a deep fryer.

Ingredients

• plain whole-milk Greek yogurt – 1 cup
• garlic, finely grated – 1 clove
• lemon, zested and juiced – 1 medium
• fresh dill, roughly chopped – 2 tablespoons
• fresh flat-leaf parsley, roughly chopped – 2 tablespoons
• kosher salt – ¼ teaspoon

• cod fillets, about 1 inch thick (or haddock, halibut, or pollock) – 4 fillets, about 6 oz each
• kosher salt – 1 teaspoon
• black pepper, freshly ground – ½ teaspoon
• all-purpose flour – ⅓ cup
• large eggs – 2 large
• panko breadcrumbs – 1½ cups
• garlic powder – ½ teaspoon
• smoked paprika – ½ teaspoon
• neutral oil (such as avocado or grapeseed) – 3 tablespoons

• sugar snap peas, strings pulled – 12 oz / about 4 cups
• neutral oil – 1 tablespoon
• kosher salt – ¼ teaspoon
• red pepper flakes – ¼ teaspoon
• lemon wedges, for serving – 4 wedges

Instructions

1. Preheat your oven to 400°F / 200°C (convection: 375°F / 190°C). Make the herb yogurt: stir together the Greek yogurt, grated garlic, lemon zest, 1 tablespoon of the lemon juice, dill, parsley, and ¼ teaspoon salt. Taste — it should be bright and a little sharp. Refrigerate until serving.
2. Pat the cod fillets very dry with paper towels on all sides. Season both sides with 1 teaspoon kosher salt and ½ teaspoon pepper. Set up a three-stage breading station: flour in one shallow dish, eggs beaten in a second, and panko mixed with garlic powder and smoked paprika in a third.
3. Working one fillet at a time, dredge in flour and shake off every trace of excess. Dip in egg and let the extra drip off. Lay in the seasoned panko and press firmly with your palm — flip and press again. The crust should feel compact and fully adhered, not loose or patchy. Set on a plate and repeat.
4. Heat 3 tablespoons of neutral oil in a large oven-safe skillet over medium-high heat until shimmering — about 2 minutes. Add the cod, presentation-side down, and cook undisturbed for 3–4 minutes until deep golden brown. Flip once, cook 1 minute more, then transfer the skillet to the oven and bake for 5–7 minutes until the fish is just opaque throughout and flakes easily at the thickest point.
5. While the fish bakes, heat a separate large skillet (or use a second burner with a cast iron pan) over very high heat until it's genuinely ripping hot — about 3 minutes. Add 1 tablespoon oil, then the snap peas in a single layer. Don't touch them for 90 seconds so they can char. Toss once, cook another 60 seconds, then season with salt and red pepper flakes and remove from heat.
6. Spoon a generous pool of herb yogurt onto each plate. Set a piece of cod on top (crust-side up), pile the snap peas alongside, and serve immediately with a lemon wedge.