Baked Cod with Panko Crust (Printable)

Tender cod with golden crispy panko topping, baked until perfectly flaky and delicious.

# What You Need:

→ Fish

01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - Salt and freshly ground black pepper, to taste

→ Panko Crust

03 - 1 cup panko breadcrumbs
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - 2 tablespoons grated Parmesan cheese
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon salt
10 - 3 tablespoons unsalted butter, melted

→ For Baking

11 - 1 tablespoon olive oil
12 - Lemon wedges, for serving

# How To Cook:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Arrange on the prepared baking sheet.
03 - In a medium bowl, combine panko breadcrumbs, parsley, lemon zest, Parmesan, garlic powder, smoked paprika, and salt. Pour in the melted butter and mix until the crumbs are evenly coated.
04 - Press the panko mixture evenly onto the top of each cod fillet, gently pressing to adhere.
05 - Drizzle a little olive oil over the crust. Bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown.
06 - Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The contrast between the tender, flaky fish and that satisfying crunch is absolute perfection
  • It comes together in under 40 minutes but tastes like something from a proper restaurant
  • The ingredient list is mostly pantry staples with just a couple fresh items
02 -
  • Overcrowding the baking sheet creates steam, which makes the crust soggy instead of crispy
  • Press the panko mixture gently but firmly onto the fish, or it will slide off during baking
  • The fish is done when it's opaque throughout and flakes easily with a fork, don't overcook it
03 -
  • Mix your panko mixture ahead of time and store it in an airtight container for quick weeknight meals
  • If your crust browns too quickly, tent the fish loosely with foil for the last few minutes

Go Back