Baked Cod With Panko

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 flavour.

Jump to:

• Why This Recipe Works?
• Ingredients and Substitutes
• How to Make Cod With Panko?
• Related Recipes
• Top Tip From The Chef
• 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 and Salmon & Spinach Pasta are a few of many delicious fish recipes on the blog. However, this Panko Crusted Baked Cod recipe is 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 flavours.

• 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 flavoursome and is quick to cook. It is tender and mild-tasting so you can easily add some big and bold flavours!

• 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

• Cod - I recommend using fresh wild cod whenever possible. Farmed fresh cod will also work well, but 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 add so much flavour 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 flavour to the fish.

• Olive oil - Ideally use good, extra virgin olive oil to deliver the best flavours. 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.

• Seasoning - Adjust the amount to your taste.

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.

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 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.

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.

Related Recipes

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

• Et Sote

• Spinach With Eggs

• Tavuk Sote (Turkish Chicken Sauté)

• Salt and Pepper Chicken

• Piyaz (Turkish Bean Salad)

• Chicken and Chorizo Pasta

• Chorizo and Prawn Pasta

• Pasta With Green Sauce

• Mucver (Courgette Fritters)

• Baked Prawns (Karides Guvec)

• Spicy Egg Fried Rice

• Calamari Fritti

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.

I hope you enjoy the process of making this panko-crusted cod recipe as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

FOOD SAFETY

• Cook to a minimum temperature of 165 °F (74 °C)
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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