This easy Panko Crusted Baked Cod recipe has delicate cod fillets coated in a crunchy panko crust. The fish is baked to perfection and topped with parsley and fresh lemon. It’s a light and delicious main course to pair with your favorite sides.
Baked fish can be an easy and lightened up quick dinner, like in Pan Seared Chilean Sea Bass or Gluten Free Fish Tacos. Fish generally cook quickly so you can have an easy and fast weeknight dinner!
Jump to RecipeWhy this recipe works
- A healthy recipe swapping heavy fried breading for a lighter baked panko topping.
- Easy weeknight dinner
- Less than 30 minutes to make
Ingredients
This panko-crusted cod recipe requires a few simple ingredients.
Fresh Cod Fillets
Cod is a firm but flakey white fish with a mild flavor. This mild white fish is great for people who don’t love fish since it has a delicate flavor.
Panko Breadcrumbs
Panko is a type of Japanese breadcrumbs that is lighter and flakier than regular breadcrumbs. It makes for a light breading that pairs perfectly with a light fish like cod.
Parmesan cheese
Adding parmesan to the panko breading adds an extra savory flavor.
Fresh parsley and lemon
Flavors that pair perfectly with fish!
See the recipe card below for a full list of ingredients and measurements.
Step by Step Instructions
Heat the oven to 425°F.
Add the cod filets to a cooking rack and brush with melted butter.
To make the panko breading, mix together the Panko breadcrumbs, Parmesan cheese, fresh parsley, garlic powder, ground mustard seed, salt, and pepper in a large mixing bowl.
Add in the remaining butter and lemon juice to the Panko mixture, and toss until a slightly wet, and crumbly mixture forms.
Divide the panko breadcrumb mixture evenly on top of the fish, and press to coat.
Bake fish for about 12-14 minutes, until the panko coating is golden brown and fish is cooked throughout, and the internal temperature of the fish reaches 145°F. Rotate the pan halfway through baking for even cooking.
Remove panko coated cod from the oven, and serve with lemon wedges and more fresh parsley. Serve the fish with a grain like rice pilaf and greens or roasted vegetables
Serving Suggestions
Pair this crispy baked cod recipe with these delicious sides:
- Kale Fennel Dried Fig Salad with Lemon Chive Dressing
- Roasted Carrots with Pomegranate Balsamic Glaze
- Easy Vegan Potato Salad with Dill
- Vegan Couscous Salad
- Easy Asian Cucumber Salad
Variations
- Make it Gluten free - You can easily make this a gluten free recipe by using gluten free panko breadcrumbs.
- Change the fish - You can trade the cod for a similar fish like tilapia, haddock, or bass.
Expert Tips
- Blot the pieces of cod dry with paper towels so they can crisp up better.
- Baking the fish on a wire rack helps the fish to be extra crispy.
- To make cleanup easier, line the bottom of the sheet pan with aluminum foil or parchment paper.
- Store any leftovers in an airtight container in the refrigerator for 2-3 days.
- For best results, reheat the panko cod fillets in the oven.
Frequently Asked Questions
What are some substitutions for cod?
If you can’t find cod or don’t like it, you can also try this recipe with tilapia, haddock, or bass.
How to tell when fish is cooked?
For the perfect temperature, cook the fish to 145°F. You can also tell the fish is cooked when the inside turns from translucent to opaque.
More Delicious Fish Recipes
- Easy Grilled Swordfish Tacos
- Pan Seared Chilean Sea Bass with Herb Salsa Verde
- Ahi Tuna Nachos
- Seared Ahi Tuna Tacos & Cabbage-Carrot Slaw
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
Panko Crusted Baked Cod
Equipment
- Baking sheet with wire rack
- Mixing Bowl
- Pastry brush
- Food thermometer
Ingredients
- 20 ounces cod filets about 4 medium filets
- 3 tablespoons unsalted butter melted and divided
- 2 tablespoons lemon juice
- ⅔ cup Panko breadcrumbs
- ⅓ cup Parmesan cheese
- 2 tablespoons fresh parsley minced
- ½ teaspoon garlic powder
- ½ teaspoon coarse Kosher salt
- ½ teaspoon fresh ground black pepper
- Lemon slices and fresh parsley optional garnish
Instructions
- Preheat the oven to 425°F.
- Place a cooling rack on a baking sheet, and lightly coat it with non-stick cooking spray. Place cod on the cooling rack, and brush lightly with 1 tablespoon of the melted butter.
- In a small bowl, mix together the Panko breadcrumbs, Parmesan cheese, fresh parsley, garlic powder, ground mustard seed, salt, and pepper. Add the remaining butter and lemon juice to the Panko mixture, and toss until a slightly wet, and crumbly mixture forms.
- Divide the mixture evenly on the cod, and press to coat. Place in the oven, and bake for 12-14 minutes, rotating the pan halfway through baking.
- Remove from the oven, and serve with a slice of lemon and more fresh parsley.
Notes
- Make it Gluten free - You can easily make this a gluten free recipe by using gluten free panko breadcrumbs.
- Change the fish - You can trade the cod for a similar fish like tilapia, haddock, or bass.
- Blot the pieces of cod dry with paper towels so they can crisp up better.
Baking the fish on a wire rack helps the fish to be extra crispy. - To make cleanup easier, line the bottom of the sheet pan with aluminum foil or parchment paper.
- Store any leftovers in an airtight container in the refrigerator for 2-3 days.
- For best results, reheat the panko cod fillets in the oven.
Nutrition
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.
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