I still remember the first time I wanted a restaurant feel at home but with as little fuss as possible. On a weeknight when the oven was warm from baking a loaf and the family was circling the kitchen table, I pulled together simple pantry crumbs and a handful of fresh fillets to make baked panko crusted cod that felt crisp and special without a lot of work. The sound of the light crunch when the fork hit the crust became the small victory that turned a busy evening into something a little celebratory.
Why You’ll Love It
This recipe is gentle on time and confidence. It turns ordinary cod into a crunchy, comforting dinner that kids and adults tend to agree on. You can make it on a weekday, bring it to a light weekend supper, or pair it with a big salad when you want something healthy but satisfying. The panko gives texture without deep frying, and the simple lemon and parsley lift the flavors so it never feels heavy.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 4 cod fillets about 6 ounces each, patted dry
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley plus extra for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg beaten with 2 tablespoons milk
- 2 tablespoons olive oil or melted butter for mixing with crumbs
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment or a lightly oiled baking rack set over the sheet.
- In a shallow bowl mix the panko breadcrumbs, grated Parmesan, lemon zest, parsley, garlic powder, salt, and pepper. Stir in the olive oil or melted butter until crumbs look evenly moistened.
- Pat each cod fillet dry with paper towels. This helps the coating stick and the crust stay crisp.
- Dip each fillet into the beaten egg and milk, letting excess drip off, then press both sides firmly into the panko mixture so a generous crust forms. Place coated fillets on the prepared baking sheet or rack.
- Bake for 10 to 14 minutes depending on thickness. The crust should be golden and an instant read thermometer inserted into the thickest part should read 145°F. If you like extra color, switch to broil for 1 to 2 minutes while watching closely.
- Remove from oven and let rest for 2 minutes. Garnish with extra parsley and serve with lemon wedges and tartar sauce if desired.
Tips & Tricks
- Pat the fillets very dry before coating to ensure the crumbs adhere and crisp.
- Press the panko onto the fish firmly so it forms an even crust that will not fall off during baking.
- Use a baking rack over the sheet if you can to let hot air circulate and keep the underside from getting soggy.
- If your fillets are uneven thickness, fold thin edges under so they cook evenly.
- Watch closely if you broil at the end since panko browns quickly.
- Let the fish rest briefly after baking to finish cooking without drying out.
Serving Ideas
- Weeknight meal with steamed green beans and lemon rice
- Casual dinner with a large mixed green salad and crusty bread
- Light lunch plated with a quinoa salad and roasted cherry tomatoes
- Serve on top of buttered mashed potatoes for a comforting plate
- Offer as a main dish for a small dinner party paired with roasted asparagus and a crisp white wine
Frequently Asked Questions
How do I know when the cod is done
The best sign is an internal temperature of 145°F or when the flesh flakes easily with a fork and looks opaque throughout. Avoid overcooking to keep it moist.
Can I use other white fish for this recipe
Yes you can swap in haddock, pollock, tilapia, or halibut. Adjust cooking time for thickness; denser fish may need a few extra minutes.
Can I skip the egg for a dairy free or egg free option
Yes try brushing the fillets with a little olive oil or a thin smear of mayonnaise to help the panko stick. Mayo also adds moisture and browning.
What sides go best with panko crusted cod
Bright, acidic sides like lemony slaw, steamed greens, or a simple herb salad lift the richness of the crust and pair well with the mild fish.
Baked Panko Crusted Cod
This recipe is gentle on time and confidence. It turns ordinary cod into a crunchy, comforting dinner that kids and adults tend to agree on. You can make it on a weekday, bring it to a light weekend supper, or pair it with a big salad when you want something healthy but satisfying. The panko gives texture without deep frying, and the simple lemon and parsley lift the flavors so it never feels heavy.
Ingredients
- 4 cod fillets about 6 ounces each, patted dry
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley plus extra for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg beaten with 2 tablespoons milk
- 2 tablespoons olive oil or melted butter for mixing with crumbs
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment or a lightly oiled baking rack set over the sheet.
- In a shallow bowl mix the panko breadcrumbs, grated Parmesan, lemon zest, parsley, garlic powder, salt, and pepper. Stir in the olive oil or melted butter until crumbs look evenly moistened.
- Pat each cod fillet dry with paper towels. This helps the coating stick and the crust stay crisp.
- Dip each fillet into the beaten egg and milk, letting excess drip off, then press both sides firmly into the panko mixture so a generous crust forms. Place coated fillets on the prepared baking sheet or rack.
- Bake for 10 to 14 minutes depending on thickness. The crust should be golden and an instant read thermometer inserted into the thickest part should read 145°F. If you like extra color, switch to broil for 1 to 2 minutes while watching closely.
- Remove from oven and let rest for 2 minutes. Garnish with extra parsley and serve with lemon wedges and tartar sauce if desired.
Conclusion
This baked panko crusted cod is a gentle, confidence-building recipe that rewards a little attention with a crisp, tender result. It is quick enough for a busy evening and flexible enough to adapt to different flavors or dietary needs. Take the simple steps, press the crumbs on firmly, and trust your oven. Once you taste that crunchy top and bright lemon finish you will find yourself reaching for this method again and making it your own.
