Baked Cod with Panko Crust (Printable)
Flaky cod with buttery lemon panko topping for an easy weeknight dinner.
# What You'll Need:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - Salt and freshly ground black pepper, to taste
→ Panko Crust
03 - 1 cup panko breadcrumbs
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - 2 tablespoons grated Parmesan cheese
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon salt
10 - 3 tablespoons unsalted butter, melted
→ For Baking
11 - 1 tablespoon olive oil
12 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Arrange on the prepared baking sheet.
03 - In a medium bowl, combine panko breadcrumbs, parsley, lemon zest, Parmesan, garlic powder, smoked paprika, and salt. Pour in the melted butter and mix until the crumbs are evenly coated.
04 - Press the panko mixture evenly onto the top of each cod fillet, gently pressing to adhere.
05 - Drizzle a little olive oil over the crust. Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown.
06 - Serve immediately with lemon wedges.
# Expert Advice:
01 -
- The panko crust stays impossibly crispy while the fish underneath remains tender and flaky
- Ready in under 40 minutes but tastes like something from a proper restaurant
02 -
- Patting the fish completely dry before seasoning is what helps the crust actually stick instead of sliding off
- Let the baked cod rest for just a couple of minutes before serving so the crust has time to set
03 -
- Mix the panko mixture ahead of time and keep it in an airtight container for even quicker weeknight dinners
- Room temperature fish cooks more evenly, so let it sit out for 15 minutes before baking