An easy weeknight meal that can double as a date night recipe; baked panko crusted cod can be made in under 30-minutes. This herbaceous and lemony, crispy panko cod is buttery and tender on the inside.
Baked cod with panko, parmesan, garlic, and Italian seasonings is a flavorful Italian-inspired fish recipe. If you’re looking for a healthy dinner on busy weeknights, this golden-brown panko baked cod will quickly become a favorite.
If you love cooking seafood, try my Chilean sea bass or decadent sherry cream sauce that pairs well with lobster.
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Why We Love Panko Crusted Cod
- Easy: Despite its good looks, this parmesan crusted cod is a simple dish that can be prepared quickly and easily with just a few simple ingredients. This makes it a great option for a weeknight dinner or a dinner party.
- Make it a one-pan meal: Add some vegetables such as sliced zucchini or cherry tomatoes to the baking dish and roast them alongside the fish for a complete meal.
- Kid-friendly: Even picky eaters tend to enjoy the mild taste of cod, and the cheesy, crunchy panko crust is sure to be a hit with the whole family.
- Versatile: This dish can be served with a variety of sides, such as roasted vegetables, steamed broccoli, rice, or a fresh salad.
- Special occasion-worthy: The golden-brown crust on baked cod with panko makes for a pretty, restaurant-quality dish. We love cooking this as a healthy holiday recipe.
Ingredients
Exact measurements for panko crusted cod can be found in the recipe card.
- Cod fillets
- Panko bread crumbs: Japanese-style bread crumbs are coarser and lighter than regular bread crumbs.
- Parmesan: For the best flavor, use freshly grated parmesan cheese rather than pre-grated cheese from a package.
- Butter: You can use either salted or unsalted butter in this recipe, depending on your preference.
- Parsley
- Garlic
- Italian seasoning
- Lemon
How to Make Panko Crusted Cod
Step 1: Preheat oven to 425°F. Pat dry cod with towel or paper towels.
Step 2: Spray a rimmed baking sheet with nonstick cooking spray, or line with parchment paper. Place fish fillets in prepared baking dish and season all sides with salt and pepper.
Step 3: Melt butter in a microwavable bowl. To the small bowl with melted butter, add panko, parmesan, parsley, garlic, Italian seasoning, and lemon zest. Stir to combine.
Step 4: Evenly divide the parmesan panko breadcrumb mixture and cover the top of the fish with the mixture and lightly press down so it adheres.
Step 5: Bake at 425°F for 10-12 minutes until cod flakes easily and reaches an internal temperature of 145°F. Serve immediately with a squeeze of lemon juice and tartar sauce, if you prefer.
Note: If you would prefer to cook air fryer cod, air fry cod at 400°F for 10-12 minutes.
Best Way to Get Crispy Crusted Cod
- Use a shallow baking dish or sheet pan. This allows the cod to be exposed to the heat, which helps to crisp up the panko crust.
- For best results, don't overcrowd the baking dish. Leaving some space between the fish fillets in the baking dish allows for even heat distribution.
- To give this cod with panko an extra crispy crust that’s golden brown, broil for 30 seconds to 1 minute at the end of cooking. Keep a close eye on the fish to avoid burning.
Pro Tips
- Pat dry the cod fillets using paper towels. Excess moisture on the surface of the fish can prevent the crust from sticking properly.
- Use fresh ingredients, if you can. Freshly grated parmesan cheese and minced garlic will have a stronger and more vibrant flavor than pre-packaged alternatives.
- Don't overcook the fish. The internal temperature of baked cod fillets should reach 145°F. Overcooked seafood will be tough.
- Let the fish rest before serving. Allow the fish to rest for a few minutes after baking allows the juices to redistribute and the crust to set. This will also help prevent the crust from falling apart when you serve it.
Substitutions
Cod: If you can't find fresh cod fillets, you can use frozen cod fillets. Just be sure to thaw them completely before using.
While cod is a great choice for this recipe, you can use other types of white fish such as halibut, mahi mahi, or tilapia. The cooking time may vary depending on the thickness of the fillets.
Parsley: If you don't have fresh parsley, you can use fresh basil or another herb of your choice. Dried herbs can also be used, but use only about ⅓ of the amount called for in the recipe since dried herbs are more potent.
Garlic: If you don't have fresh garlic, you can use garlic powder instead. Use ½ teaspoon of garlic powder in place of the two cloves called for.
Use different herbs & seasonings: You can customize the flavor of this crusted cod recipe by using different herbs and seasonings in the panko and parmesan mixture.
FAQs
Cod has a lovely delicate and mild taste and isn’t overly fishy. Its texture is firm and flaky when cooked.
To get a crispy crust on fish, make sure the surface of the fish is dry before coating it in a mixture of panko breadcrumbs and parmesan cheese. Broiling the fish for the last minute of cooking can help to brown and crisp the crust.
No, rather pat the fish dry with a paper towel to remove any excess moisture.
If you don't have panko breadcrumbs, you can use regular breadcrumbs or make your own by crushing up crackers or cornflakes. You can also use crushed nuts or seeds such as almonds, pecans, or sesame seeds for a crunchy coating.
Cod pairs well with a variety of side dishes, including roasted vegetables such as asparagus, broccoli, green beans, or carrots. You could also serve it with a simple green salad, roasted potatoes, or a side of rice or quinoa.
Storage
Cod tends to get tough when it’s reheated, so it’s best to serve this recipe right away. If you have leftovers, allow parmesan crusted cod to cool to room temperature before placing it in an airtight container. You can store it in the refrigerator for up to 3-4 days.
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Panko Crusted Cod
Equipment
- Baking Dish
- microplane or zester
Ingredients
- 4 cod fillets
- ¾ cup panko bread crumbs
- ¼ cup parmesan grated
- 3 tablespoons butter melted
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 lemon zested
- sat and pepper to taste
Instructions
- Preheat oven to 425°F. Pat the cod dry with towel or paper towels.
- Spray a rimmed baking dish with nonstick cooking spray. Place fish fillets in baking dish and season all sides with salt and pepper.
- Melt butter in a microwavable bowl. To the bowl, add panko, grated parmesan, parsley, garlic, Italian seasoning, and lemon zest. Stir to combine.
- Evenly divide the parmesan panko mixture and cover the top of each fillet with the mixture and lightly press down so it adheres.
- Bake at 425°F for 12 minutes until cod flakes easily and reaches an internal temperature of 145°F. Serve immediately.
Notes
- If you would prefer to cook air fryer cod, air fry cod at 400°F for 10-12 minutes.
- For best results, don't overcrowd the baking dish. Leaving some space between the fish fillets in the baking dish allows for even heat distribution.
- Let the baked cod rest before serving. Allow the fish to rest for a few minutes after baking allows the juices to redistribute and the crust to set. This will also help prevent the crust from falling apart when you serve it.
Beverly
I love the texture of this so much! Easy and delicious.