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    Cooking Gorgeous » All Recipes » Main Dishes

    Baked Cod With Panko

    Published: Jun 16, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Crispy Oven Baked Cod With Panko and Parmesan is an easy 20-minute dinner, ideal for busy weeknights.

    This Baked Cod dish is made with a light and flaky cod fillet topped with a buttery crispy parmesan & panko crust and then oven-baked until golden brown. The panko gives this dish a crispy texture and the herbs, garlic, and lemon zest provide a nice Mediterranean flavor.

    baked cod with Panko
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make Cod With Panko?
    • Top Tip From The Chef
    • Recipe FAQs
    • Related Recipes
    • Baked Cod With Panko

    Fish and seafood are the staples of Mediterranean cuisine, and I try to cook seafood dishes about twice per week.

    There are many different ways to prepare fish meals, Fish Sticks in Air Fryer, Salmon and Spinach Quiche, BBQ Garlic Butter prawns, Mediterranean Baked Salmon, and Baked Sea Bass in Foil - Firinda Levrek are a few of many delicious fish recipes on the blog. However, this Panko Crusted Baked Cod recipe is possibly the quickest and easiest among them all.

    Why This Recipe Works?

    • This simple, delicious, and healthy Baked Panko Cod recipe is so easy and comes together in only 30 minutes.
    • Even though the ingredients are simple and the steps are quite straightforward, this dish is ridiculously delicious and every bite is a feast of flavors.
    • It’s a great dinner idea for those busy weeknights or lazy weekends! Even the picky kids will happily eat this cod in breadcrumbs.
    • Panko Baked Cod is one of the best fish recipes and the end result is always crispy outside with a juicy and moist inside.
    • Cod fillet is flavorsome and quick to cook. It is tender and mild-tasting so you can easily add some big and bold flavors!
    • This white fish is naturally low in fat and is a great source of protein with 35 grams of protein per serving.

    Ingredients and Substitutes

    Labelled picture of ingredients for baked cod with panko

    What Cod to Use For Baked Cod With Panko?

    I recommend using fresh wild cod whenever possible. Farmed fresh cod will also work well, but the wild tend to have more nutrients which is why it’s the better choice if it’s available.

    Frozen cod fillets would also work with this recipe, make sure you thaw the fish entirely before cooking. You can substitute cod with any other firm white fish such as halibut, sole, or seabass.

    • Panko - I use panko to ensure the outside of the baked fish is extra crispy. However, you can use regular breadcrumbs or a mixture of both.
    • Parmesan - Freshly grated parmesan cheese adds so much flavor to this dish. You can substitute it with pecorino cheese.
    • Lemon - I use the juice and zest of a lemon to add a citrusy fresh flavor to the fish.
    • Olive oil - Ideally use good, extra virgin olive oil to deliver the best flavors. Substitute it with melted butter for a crunchier crust!
    • Herbs - I use fresh parsley and dill but feel free to use other herbs such as chives, chervil, or tarragon.

    How to Make Cod With Panko?

    This is a very simple, straightforward recipe and to achieve the best results, you need to follow a few simple steps:

    Preheat the oven to 190 °C (375 °F) and lightly oil a baking dish or line a baking tray with parchment paper. Place the panko, parmesan cheese, lemon zest, lemon juice, grated garlic, parsley, dill, salt, and pepper In a medium bowl.

    place the panko, parmesan, lemon zest, herbs and seasoning in a bowl

    Add the olive oil (or melted butter) to the bowl and give them a good stir, until the mixture has a crumbly appearance.

    add the olive oil and mix well

    Lightly season the cod fillets and spread the panko topping among the fillets, pressing lightly to ensure it sticks. Arrange the fillets in your oven dish and cook them in preheated oven for 12 to 15 minutes, depending on the size/thickness of the fish.

    spread the filling on fillets

    The topping should be slightly browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center. Serve the fish immediately with Tartar Sauce with Capers and a delicious Lebanese Fattoush Salad or potato chips while it’s warm and the crust is nice and crunchy.

    serve it with homemade tartar sauce and chips

    Top Tip From The Chef

    To make things even quicker and easier, you can make the panko topping up to five days in advance and keep it refrigerated in an airtight container. When you are ready to cook your dish, simply spread the topping on the fish fillets and bake them for 12 to 15 minutes.

    Recipe FAQs

    Can I use frozen cod?

    Yes, you can use frozen cod or any other firm white fish for this recipe. Make sure the fish is totally thawed before cooking.

    How to store the leftovers?

    Although it is best to consume the fish and seafood on the day it's cooked, you can keep the leftovers for up to three days refrigerated in an airtight container if you used fresh cod fillets.
    If you used frozen cod fillets, I suggest consuming the leftovers within 24 hours prior to cooking. I don't recommend freezing the baked cod fillet leftovers.

    What to serve with Panko baked cod?

    I serve this simple dish with some homemade Tartar Sauce With Capers, Rocket Salad With Parmesan, and air fryer chips on the side. I also like serving panko-crusted cod with some Kisir - Turkish Bulgur Salad, Warm Austrian Potato Salad, Pumpkin Risotto (Risotto Alla Zucca), Zeytinyagli Pirasa Yemegi (Turkish Braised Leeks), or Crispy Sauté Potatoes With Garlic.

    Related Recipes

    For more delicious quick & easy weeknight meal recipes why not try:

    • Air Fryer Sausage
    • Salmon & Spinach Pasta
    • Tavuk Sote (Turkish Chicken Sauté)
    • Barbunya (Turkish Style Borlotti Beans)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this Baked Cod With Panko as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun! 

    panko crusted baked cod

    Baked Cod With Panko

    Ayla Clulee
    This Crispy Oven Baked Cod Recipe With Panko and Parmesan is an easy 20-minute dinner, ideal for busy weeknights.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 7 mins
    Cook Time 13 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 2 portions
    Calories 353 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 baking dish
    • 1 Citrus zester
    • 1 Measuring cups

    Ingredients
     
     

    • 2 cod fillets (150 to 170 grams each)
    • 20 g grated parmesan
    • 1 tablespoon lemon zest
    • 2 tablespoon lemon juice
    • ⅓ cup panko breadcrumbs (20 grams)
    • 2 tablespoon olive oil (or melted butter)
    • 1 clove garlic (grated)
    • 1 ½ tablespoon chopped parsley and dill
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper

    Instructions
     

    • Preheat the oven to 190 °C (375 °F) and lightly oil a baking dish or line a baking tray with parchment paper.
    • Place the panko, parmesan cheese, lemon zest, lemon juice, grated garlic, parsley, dill, salt and pepper In a medium bowl.
    • Add the olive oil (or melted butter) to the bowl and give them a good stir, until the mixture has a crumbly appearance.
    • Lightly season the cod fillets and spread the panko topping among the fillets, pressing lightly so that it sticks.
    • Arrange the fillets in your oven dish and cook them in preheated oven for 12 to 15 minutes, depending on the size/thickness of the fish. The topping should be slightly browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the centre.
    • Serve the fish immediately with Tartar Sauce with Capers and a delicious vegetable side or potato chips while it’s warm and the crust is nice and crunchy.

    Notes

    • To make things even quicker and easier, you can make the panko topping up to five days in advance and keep it refrigerated in an airtight container. When you are ready to cook your dish, simply spread the topping on the fish fillets and bake them for 12 to 15 minutes.
    • I recommend using fresh wild cod whenever possible.
    • You can use frozen cod or any other firm white fish for this recipe. Make sure the fish is totally thawed before cooking.

    Nutrition

    Calories: 353kcalCarbohydrates: 11gProtein: 35gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 82mgSodium: 924mgPotassium: 787mgFiber: 1gSugar: 1gVitamin A: 411IUVitamin C: 16mgCalcium: 147mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Çiğ Börek - Chebureki
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    Reader Interactions

    Comments

    1. Jeff

      October 30, 2022 at 5:26 am

      5 stars
      I followed the recipe exactly and it was wonderful ! Thank you.

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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