Baked Cod with Panko (Printable version)

Tender cod fillets baked with a golden, crispy panko topping for a healthy and flavorful meal.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5–6 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Panko Crust

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

→ For Baking

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

# How to Prepare:

01 - Preheat the oven to 425°F and lightly grease a baking sheet or line it with parchment paper.
02 - Pat cod fillets dry and season both sides evenly with salt and black pepper. Arrange on the prepared baking sheet.
03 - In a medium bowl, combine panko breadcrumbs, Parmesan cheese, chopped parsley, lemon zest, garlic powder, and paprika; mix thoroughly.
04 - Drizzle melted butter over the breadcrumb mixture and toss until evenly coated.
05 - Evenly spoon the panko mixture over each cod fillet, pressing gently to adhere.
06 - Drizzle olive oil atop the crust for enhanced crispness.
07 - Bake for 15–20 minutes until the cod is opaque and flakes easily, with a golden-brown crust.
08 - Serve immediately accompanied by fresh lemon wedges.

# Expert advice:

01 -
  • The panko crust stays crispy without frying, giving you all the crunch with none of the oil splatter.
  • It takes less than half an hour from start to finish, perfect for busy weeknights when you still want real food.
  • The lemon and garlic brighten everything without overpowering the delicate fish.
02 -
  • Drying the fillets is not optional, I learned this the hard way when my first batch turned out with a limp, pale crust.
  • Press the panko down firmly but gently, too much pressure compacts it and you lose that airy crunch.
  • If your oven runs hot, check at 15 minutes to avoid overcooking the delicate fish.
03 -
  • Use a pastry brush to coat the fillets lightly with melted butter before adding the crust, it acts like glue and creates an even crispier layer.
  • Let the fish rest for two minutes after baking, the juices redistribute and every bite stays moist and flavorful.

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