Panko Crusted Cod Recipe

Panko crusted cod on a plate with a side of broccoli. A green towel, glass of water, and lemon are in the background.

5 from 4 votes

Oven baked parmesan panko crusted cod is an easy dinner that's ready in under 30-minutes. Crispy panko and parmesan crusted cod is a delicious weeknight meal while still being a special occasion worthy recipe.

Prep Time10

Cook Time12

Total Time22

Course: Main Course, Seafood

Cuisine: American

Servings: servings

Calories: 251kcal

Author: Angela Lietzke

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.

Nutrition