Baked Cod with Panko
Enjoy a quick and healthy dinner with our Crispy Baked Cod with Panko! Tender cod filets topped with buttery, seasoned panko breadcrumbs, baked to golden perfection. Ready in under 30 minutes!
This panko-crusted cod is one of my absolute favorite fish recipes! It’s light, flaky, and oven-baked, making it perfect for busy weeknights.
What’s not to love?
While I adore baked mahi mahi and John loves his baked shrimp and salmon, this baked cod recipe is a no-brainer.
It’s incredibly easy and healthy, packed with protein and low in fat.
I mix crunchy panko breadcrumbs, fresh parsley, melted butter, fresh lemon juice, garlic powder, and a touch of paprika for the most incredible crispy topping.
Add this seasoned panko mixture to cod filets for a crusted, flaky white fish that your entire family will love! We have a panko chicken recipe, too, if that’s more your style.
Serve with lemon wedges, tartar sauce, oven-baked French fries, and a side salad for a complete meal.
Tips for Perfect Crispy Baked Cod
Tips
Choose Fresh Cod: For the best flavor and texture, use fresh, high-quality cod filets. If using frozen cod, make sure to thaw it completely and pat it dry with paper towels to remove excess moisture.
Even Coating: To ensure an even coating of the panko mixture, press the breadcrumbs gently onto the cod filets. This helps the topping stick better and creates a crispier crust.
Avoid Overcrowding: When placing the cod on the baking sheet, make sure the filets are not touching. Overcrowding can cause the fish to steam rather than bake, resulting in a less crispy topping.
Check Doneness: Cod is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. Be careful not to overcook it, as it can become dry.
Customize Seasonings: Feel free to customize the panko mixture with your favorite herbs and spices. Dill, thyme, or even a bit of cayenne pepper can add a different twist to the dish.
How to Store and Reheat Leftover Panko-Crusted Cod:
Store leftover panko-crusted cod in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F until warmed through and crispy.
FAQs (Frequently Asked Questions)
More Seafood Recipes to Try
Ingredients
For the Panko Topping
- ½ cup panko breadcrumbs
- 3 tablespoons freshly chopped parsley
- 2 tablespoons unsalted butter, melted
- 1 ½ tablespoons freshly squeezed lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
For the Fish
- 1 pound cod fillets, 3 to 4 pieces
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
Instructions
To Make the Topping
- Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the panko breadcrumbs, parsley, lemon juice, melted butter, garlic powder, and paprika.½ cup panko breadcrumbs3 tablespoons freshly chopped parsley2 tablespoons unsalted butter1 ½ tablespoons freshly squeezed lemon juice½ teaspoon garlic powder¼ teaspoon smoked paprika
To Make the Fish
- Use paper towels to pat the cod fillets dry. Drizzle 2 teaspoons of lemon juice over the fillets, then sprinkle with salt and pepper.1 pound cod fillets2 teaspoons freshly squeezed lemon juice1 teaspoon salt¼ teaspoon ground black pepper
- Place 2 to 3 tablespoons of panko topping on top of each piece of fish and press down gently so the topping sticks. Bake for 12 to 14 minutes until the cod flakes easily.
- Serve immediately with a side salad or sautéed vegetables.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of cod. Actual calories will vary.
This baked cod is amazingly easy and tasty with the recipe just as-is, and next time I’ll include the freshly grated parmesan cheese for just a little more “mmm”.
Thank you Roland! We’re glad you like baked cod. The addition of fresh parmesan sounds awesome. Thank you again commenting, have a great day!
Wow! One of the best cod recipes I’ve tried yet! My husband isn’t fussy for fish and he even loved it, thanks!!!
Thank you so much, Krys!
We’re happy that everyone enjoyed it. Have a wonderful evening! 🙂
Have tried several cod recipes. This is by far the best outside of a chowder, and so simple. Cod was flaky but still tender, panko coating was far superior to flour-based. Cooking at high heat worked well, just keep an eye on it.
Thanks so much, John!
We’re glad you enjoyed the cod. Thank you for coming back to comment and rate the recipe. Have a wonderful weekend! 🙂
This is our favorite weeknight fish dinner. Thanks!
I made this for dinner last night. It was amazing, restaurant quality. The fish was flaky and the topping cruncy. Did add the parmesan, it gave it a nice flavor.
Thanks so much, Colleen!
We’re glad you enjoyed it and hope you have a great week! 🙂
I had confirmed fish haters LOVE this! I used seasoned panko, bumped up the cheese but otherwise followed this. News to me: cooking at high heat! This was the trick- and the thick coat of buttered panko/parm kept the fish moist. Thank you!
Such an amazingly easy, flavorful dish!
Thanks so much, Carolyn!
Perfect just the way it is. Don’t change a thing. I baked for 13 minutes and it was flaky and delicious. Thank you!