Baked Panko Parmesan Cod

Panko parmesan cod is covered in panko and other seasonings then baked in the oven in less than 15 minutes, for an easy and healthy seafood dish.

This baked fish is a delicious alternative to fried fish! It's got the brightness of lemon paired with the crispiness of panko.

Crispy fish is delicious. The flakiness of cod paired with a crisp crust? Heaven.

Growing up, I loved getting the fried fish from Luby's. It was my go-to order. But now that I'm older and making my own meals, I am not a huge fan of frying my fish. I prefer baking it in the oven. But I still want that crispy texture!

And that's where the magic of panko comes in. It gives this cod that delicious crispy coating while simply being baked. A win-win in my book.

This cod is baked in the oven after being covered in a mixture of panko, parmesan cheese, lemon zest, and a few other seasonings.

This is a recipe that is delicious, crispy, and so easy to make! This cod cooks in less than 15 minutes, so it's quick and easy for a weeknight dinner and makes for a family-friendly meal.

Looking for an air fryer version? Try this air fryer panko cod.

What is panko?

Panko is extremely similar to dried breadcrumbs. The main difference is that panko doesn't contain crusts, whereas breadcrumbs typically do.

If you can't find panko for this recipe, you can use breadcrumbs instead.

Ingredients

• Cod - Fresh fish is great, but for convenience, I tend to keep fish in the freezer, that way it's easy to take it out and thaw. Using fresh or frozen fish works great in this panko crusted cod recipe, just make sure to completely thaw the fish before cooking, otherwise it will cook unevenly.
• Lemon - You'll first use the zest, then use lemon slices for serving! If you're not familiar with lemon zest, it's the yellow part of the lemon peel. I use this microplane for zesting lemons. It's one of my favorite kitchen tools!
• Panko - HELLO, the star of the dish. Panko is great. If you don't have panko, you can use breadcrumbs!
• Dried parsley - I love dried parsley. You can also use fresh parsley, if you have that around.
• Freshly grated parmesan cheese - This is one of my favorite ingredients. We keep a wedge of fresh parmesan cheese around at all times. I love using that microplane I just mentioned to also grate parmesan cheese.
• Salt
• Pepper
• Dijon mustard - this adds a nice tang and flavor to the dish
• Olive oil

How to customize

Don't have cod? This would also work with halibut, snapper, or even salmon. You could even try it with trout! Just note that cook times may vary based on your size and thickness of fish.

You can swap out the seasonings if you prefer. Use dried thyme or oregano or even basil in place of the dried parsley.

For a bit of a smoky flavor, add some smoked paprika. For a little heat, add either red pepper flakes or a pinch of dried cayenne pepper.

What to serve with the baked cod

• Roasted green beans
• Roasted asparagus with lemon zest
• Roasted acorn squash
• Curry roasted cauliflower
• Coconut oil roasted sweet potatoes
• Harissa acorn squash
• Arugula salad with shaved parmesan

Recipe notes

• All ovens cook differently and cook times may vary based on the thickness of your cod. Adjust cook times as needed.
• If you don't have fresh parmesan cheese, you can use pre-grated parmesan cheese.

How to make panko parmesan cod

First, prep your ingredients! Grate your lemon zest and parmesan.

Add the panko, parsley, parmesan, salt, pepper, and lemon zest to a medium bowl.

Stir to combine.

Add the olive oil and stir again until olive oil has combined with the panko.

Dry the cod with paper towels. Salt and pepper the cod.

Add dijon mustard to the top of the cod fillets.

Top with the panko mixture.

Place in an oven-safe skillet, on a baking sheet, or oven-safe dish.

Bake in the oven at 400 degrees F for 12 minutes, then broil an additional 1-2 minutes.

Serve with lemon slices or lemon wedges and enjoy!

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