Baked Cod with Panko (Print Version)
Tender cod fillets with a crispy panko crust baked to perfection for a 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 Steps:
01 - Preheat the oven to 425°F. Lightly grease a baking sheet or line it with parchment paper.
02 - Pat the cod fillets dry with paper towels. Season both sides evenly with salt and black pepper. Arrange the fillets on the prepared baking sheet.
03 - Combine panko breadcrumbs, Parmesan cheese, parsley, lemon zest, garlic powder, and paprika in a medium bowl. Mix thoroughly.
04 - Drizzle the melted butter over the breadcrumb mixture and toss until all components are evenly coated.
05 - Spoon the panko mixture evenly over the top of each cod fillet, pressing gently to ensure adhesion.
06 - Lightly drizzle olive oil over the crust on each fillet to enhance crispiness.
07 - Bake the cod in the preheated oven for 15–20 minutes, or until the fish is opaque, flakes easily with a fork, and the crust is golden brown.
08 - Remove from oven and serve immediately, accompanied by lemon wedges.
# Expert Tips:
01 -
- The panko crust stays impossibly crispy while the fish inside stays tender and buttery, which honestly feels like magic every time.
- It looks impressive enough to serve to guests but simple enough that you can make it on a regular Tuesday without stress.
- The whole thing is done in half an hour, leaving you time to set a proper table instead of rushing around like mad.
02 -
- Don't skip drying the fillets with paper towels, because any moisture becomes steam and prevents the crust from crisping no matter how hot your oven is.
- If your crust is browning too fast before the fish is done, loosely tent it with foil halfway through baking to slow down the color development.
03 -
- Room temperature or cold fish takes longer to cook through, so pull your fillets out of the fridge about five minutes before you plan to bake them so they cook evenly.
- If you're cooking for people who are skeptical about fish, this crust is the gateway drug because it's so visibly impressive that nobody expects something this good to be this simple.