This Baked Cod with Panko and parmesan is a fantastic choice for seafood lovers. It’s not only simple to make but also perfectly seasoned, so you know it’s going to be delicious. I often make this for dinner because it pairs beautifully with so many side dishes. I promise, even the picky eaters in your family will enjoy this panko cod!
Jump to:
What makes this panko-crusted cod recipe so amazing is the parmesan cheese. It adds a salty and savory flavor that perfectly complements the mild fish. Plus, it browns beautifully in the oven when mixed with the breadcrumbs. Adding a touch of lemon zest to the mixture is a great way to brighten up the dish.
If you like baked fish recipes, you will love Baked Catfish and Almond Crusted Walleye.
Why You’ll Love This Baked Cod Recipe with Panko
- Budget-friendly: This is an inexpensive recipe that’s perfect for your weekly dinner rotation.
- Versatile recipe: Panko baked cod pairs with various side dishes and sauces. Get creative and come up with your own meal ideas!
- Family favorite: This cod recipe is loved by adults and kids, so you don’t have to worry about the picky eaters in your family.
Ingredients
To make this amazing, yet simple panko-breaded cod, you need the fish, breadcrumbs, cheese, and some seasonings. A little goes a long way here!
- Cod filets: I love fresh cod for this baked panko cod recipe. Ensure that you pat the filets dry with paper towels so the breading sticks.
- Panko breadcrumbs: You may use regular breadcrumbs if you like but I enjoy the crunch of panko and the texture compliments the flaky fish well.
- Seasonings: For this recipe, I chose garlic powder, onion powder, Italian seasoning, salt, and pepper for the panko crust. I also seasoned the cod with salt and pepper to ensure it’s packed with flavor.
- Lemon zest: Fresh lemon zest adds brightness and acidity to the oven-fried cod. Plus, you can slice the lemons into wedges and squeeze the juice over the cooked fish when serving.
- Parmesan cheese: Use freshly grated parmesan or pre-packaged — whichever you prefer.
- Fresh parsley: I like to add some chopped parsley to the breading for a pop of color. It’s also great as a garnish.
- Butter: I add melted butter to the breadcrumb mixture to help it stick to the fish and promote even browning in the oven.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy: Add cayenne pepper or crushed red pepper flakes to the panko for a kick of heat.
- Add nuts: Grind up almonds and pecans to combine with the breadcrumbs for extra crunch.
- Herb marinated: Marinate the fish in a quick mixture of lemon juice, fresh dill, and parsley to infuse even more flavor.
How to Make Crispy Baked Cod
To set yourself up for success, preheat your oven to 400° F so it’s ready after you prep your fish. I also recommend spraying the baking dish with non-stick spray to ensure the filets come out easily after they’re baked.
Step 1: Make the breadcrumb mixture. Combine the melted butter with the panko, seasonings, lemon zest, cheese, and parsley in a small mixing bowl. Ensure all of the ingredients are well coated in the butter.
Step 2: Season the cod. Pat the cod filets down thoroughly with paper towels. Then, season each side with salt and pepper. Place the pieces of cod into the bottom of the baking dish.
Step 3: Add breadcrumbs. Spoon the breadcrumb mixture over the top of each filet and gently press it down so it sticks to the fish.
Step 4: Bake. Place the pan in the oven and bake it for 15-20 minutes or until the top is golden brown and the fish is flaky. Allow the panko-crusted fish to rest for 5 minutes and then enjoy!
⭐ Hint: For an even richer golden-brown color, set your oven to broil for the last 1-2 minutes of cooking.
If you love easy fish recipes like this one, you may also enjoy Air Fryer Haddock.
Storage Directions
- Storing: Store leftover cod in an airtight container in the refrigerator for 2-3 days. I don't recommend freezing leftovers.
- Reheating: It is best reheated in the oven or air fryer at 350°F until warm. The microwave will make the coating soggy.
Serving Suggestions
- For starches, you can’t go wrong with a simple potato recipe like these Air Fryer Sliced Potatoes. This Summer Alfredo Pasta is great too if you’re craving pasta instead.
- I love the heat of Air Fryer Bang Bang Cauliflower and the savory flavor of Sauteed Greens and Bacon. Both complement this panko fish recipe beautifully.
- For dipping or spreading, I highly recommend Garlic Mayo and Horseradish Aioli.
Recipe Tips
- Use cooking spray: Try spraying the coating of the cod with olive oil cooking spray to help it get golden brown and crispy.
- Don’t microwave the leftovers: The fish may become rubbery or dry if reheated in the microwave. Use the oven if you can!
- Try a meat thermometer: Fish must be cooked to 145°F for safety. Use a thermometer if you’re unsure if it’s ready.
Recipe FAQs
Yes. Ensure it is fully thawed and pat the filets dry with a paper towel to remove any excess moisture.
Sure! Haddock and halibut would also work great in this recipe. You may have to adjust the cooking time slightly based on the thickness of the fish.
Definitely! Swap the traditional panko breadcrumbs for a gluten-free version to make this recipe gluten-free.
Video
More Delicious Cod Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Cod Baked with Panko Recipe
Equipment
- Baking dish
- small mixing bowl
- Zester or fine grater
- knife and cutting board
Ingredients
- 3 fresh cod fillets about 6 oz each
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon Italian seasoning
- ½ teaspoon lemon zest
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- ½ tablespoon fresh parsley finely chopped
- 4 tablespoons (¼ cup) unsalted butter melted
- lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the melted butter with panko breadcrumbs, garlic powder, onion powder, Italian seasoning, lemon zest, grated Parmesan cheese, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and chopped parsley.
- Pat the cod fillets dry with paper towels, then season both sides of each fillet with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Place the seasoned cod fillets in the prepared baking dish. Carefully spoon the buttery panko breadcrumbs over the top of the fish, pressing gently to help it adhere.
- Place the baking dish in the preheated oven and bake the cod for 15-20 minutes, or until it’s cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- If you’d rather a crispier golden brown top, broil them for the last 1-2 minutes of cooking, and watch the fish fillets closely to prevent burning.
- Remove the baking dish from the oven and let the crispy baked cod rest for 5 minutes. Serve with lemon wedges, tartar sauce, lemon-dill aioli, and your choice of sides, such as a fresh salad, steamed asparagus, rice pilaf, or green beans.
Video
Notes
- Use cooking spray: Try spraying the coating of the cod with olive oil cooking spray to help it get golden brown and crispy.
- Don’t microwave the leftovers: The fish may become rubbery or dry if reheated in the microwave. Use the oven if you can!
- Try a meat thermometer: Fish must be cooked to 145°F for safety. Use a thermometer if you’re unsure if it’s ready.
Leave a Reply