Save to Pinterest This dish features tender cod fillets generously coated with a golden, crispy panko crust enhanced by Parmesan, parsley, and lemon zest. Lightly seasoned and baked to perfection, the cod achieves a flaky texture beneath a flavorful crust. Olive oil adds extra crispiness while keeping the meal light and healthy. Ideal for a quick, easy main course, it pairs beautifully with steamed vegetables or fresh salads. Simple tools like a baking sheet and mixing bowl are all that's needed for preparation.
I bought cod on a whim one Tuesday, unsure what to do with it until I spotted panko in the pantry. The crust turned golden and shatteringly crisp, and the fish stayed so tender I made it again that same week. It's become my go-to when I want something impressive without the fuss.
I once served this to friends who swore they didn't like fish, and they scraped their plates clean. The buttery, golden topping won them over before they even tasted the cod. Now they ask for it every time they visit.
Ingredients
- Cod fillets: Look for thick, firm fillets with no fishy smell, they should look almost translucent and feel cold to the touch.
- Panko breadcrumbs: These create a lighter, airier crust than regular breadcrumbs, and they crisp up beautifully in the oven.
- Parmesan cheese: Freshly grated melts into the crust and adds a nutty, salty depth that store-bought can't match.
- Fresh parsley: The bright green flecks aren't just for looks, they add a subtle herbal note that cuts through the richness.
- Lemon zest: Zest only the yellow part, the white pith underneath turns bitter and will ruin the delicate balance.
- Garlic powder: It distributes more evenly than fresh garlic and won't burn under high heat.
- Paprika: A pinch adds warmth and a hint of color without any real heat.
- Unsalted butter: Melted butter binds the crumbs and helps them toast to that perfect amber shade.
- Olive oil: Drizzling it over the top before baking guarantees a crispy, golden finish.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment to keep cleanup easy. The high heat is what makes the crust crisp while the fish stays moist inside.
- Season the Fillets:
- Pat the cod completely dry with paper towels, any moisture will steam the fish and make the crust soggy. Sprinkle both sides with salt and pepper, then arrange them on the sheet with a little space between each piece.
- Make the Crust:
- Toss the panko, Parmesan, parsley, lemon zest, garlic powder, and paprika together in a bowl. Drizzle in the melted butter and stir until every crumb is coated and clumping slightly.
- Top the Fish:
- Spoon the mixture generously over each fillet, pressing it down gently so it sticks. Drizzle a little olive oil on top to help it turn golden.
- Bake Until Golden:
- Slide the sheet into the oven and bake for 15 to 20 minutes, watching for the moment the crust turns deep gold and the fish flakes easily with a fork. Serve right away with lemon wedges on the side.
Save to Pinterest There's something quietly satisfying about pulling this dish from the oven and hearing that first crackle when you press your fork into the crust. It's the kind of meal that feels like a small victory, simple but done exactly right.
Choosing the Best Cod
Fresh cod should smell clean like the ocean, never fishy or sour. If you can only find frozen, thaw it slowly in the fridge overnight and pat it bone dry before seasoning. The texture holds up beautifully as long as you don't rush the thawing process.
Making It Your Own
Swap the parsley for fresh dill if you want a brighter, almost pickled note, or use chives for something milder and more oniony. A pinch of red pepper flakes in the crust adds a gentle heat that plays well with the lemon. I've also stirred in a tablespoon of whole grain mustard with the butter for a tangy twist that surprised everyone at the table.
Serving and Pairing
This pairs beautifully with roasted asparagus, steamed green beans, or a simple arugula salad dressed with lemon and olive oil. I like to pour a crisp Sauvignon Blanc or a light Pinot Grigio, the acidity cuts through the richness and makes every bite feel fresh.
- Leftovers reheat well in a hot oven, never the microwave, to keep the crust from going soft.
- For a gluten-free version, use certified gluten-free panko and check your Parmesan label.
- Double the crust mixture and keep the extra in the freezer for next time, it saves precious minutes on a busy night.
Save to Pinterest This is the kind of recipe that makes weeknight cooking feel effortless and a little special at the same time. I hope it becomes a favorite in your kitchen the way it has in mine.
