If you’re searching for a quick, mouthwatering weeknight supper with restaurant-worthy flair, look no further than Panko Parmesan Baked Cod. Crispy golden panko breadcrumbs and nutty Parmesan create a crust so irresistible, you’ll be craving seconds before you finish your first bite. This dish delivers everything you want in an easy seafood recipe: plenty of flavor, satisfying crunch, and the unmistakable fresh flakiness of perfectly baked cod. Whether you’re introducing someone to fish for the first time or wowing seasoned seafood lovers, this recipe is about to become your new go-to.
Ingredients You’ll Need
The beauty of Panko Parmesan Baked Cod is how simple the ingredient list is—yet every element works together to build layers of taste and texture. Nothing here is extra; each component earns its spot, whether for a pop of color, a hit of tang, or a little bit of irresistible crunch.
- Cod Fillets: Choose fresh, firm fillets for the best flaky texture; thaw frozen cod before using for even cooking.
- Panko Breadcrumbs: These Japanese-style breadcrumbs deliver unbeatable crunch and toast up beautifully in the oven.
- Grated Parmesan Cheese: Adds a savory, nutty kick that pairs perfectly with mild cod.
- Chopped Fresh Parsley: Brings freshness and a burst of color to balance the rich crust.
- Garlic Powder: For warm, aromatic depth without overpowering the fish.
- Paprika: Lends a gentle smokiness and a touch of vibrant color to the topping.
- Salt: Just enough to make the crust sing—don’t skip it!
- Black Pepper: A subtle bite to highlight every bite of cod.
- Olive Oil: Moistens the crumb topping so it crisps up perfectly while baking.
- Dijon Mustard: Brushed on the fish, this tangy spread helps the panko mixture stick and gives a hint of zest.
- Lemon Wedges: For a bright, citrusy finish right before serving—so simple, but so necessary.
How to Make Panko Parmesan Baked Cod
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper; this isn’t just for easy cleanup, it also ensures the cod lifts off easily once it’s baked. A hot oven is key to that golden-brown, crisp-topped Panko Parmesan Baked Cod, so don’t skimp on the preheat!
Step 2: Mix the Crunchy Topping
In a small mixing bowl, combine the panko breadcrumbs, grated Parmesan, fresh parsley, garlic powder, paprika, salt, and black pepper. Drizzle in your olive oil while stirring to make sure every crumb is lightly coated—the mixture should clump a bit in your hands, which helps it form a hearty crust later.
Step 3: Prep the Cod Fillets
Pat your cod fillets dry with paper towels. This is crucial: removing excess moisture helps the crust stick and ensures the fillets bake up flaky, not soggy. Brush the top of each fillet lightly with Dijon mustard—don’t be shy, this adds flavor and also acts as edible glue for the crunchy topping.
Step 4: Apply the Panko Parmesan Crust
It’s showtime! Press the panko-Parmesan mixture firmly onto the mustard-brushed side of each fillet. Patting it down gently makes sure every bite comes packed with that incredible crust. Spread the breading evenly and really press so it adheres well—no sparse patches here!
Step 5: Bake to Golden Perfection
Place your crusted cod fillets on the prepared baking sheet. Slide them into the hot oven and bake for 12 to 15 minutes. You’ll know they’re ready when the topping is deeply golden and the fish flakes easily with a fork. For extra crunch lovers: pop the fillets under the broiler for the last 1–2 minutes to really amp up the crispy factor.
Step 6: Serve with Lemon
Straight from the oven, serve your Panko Parmesan Baked Cod fillets with generous wedges of fresh lemon. That punch of citrus really brightens the rich flavors and makes every bite sing!
How to Serve Panko Parmesan Baked Cod
Garnishes
A sprinkle of extra chopped parsley and a shower of freshly grated Parmesan never hurt! Try scattering a few lemon zest curls over the fillets as well—those tiny twists of brightness make your Panko Parmesan Baked Cod look and taste truly special.
Side Dishes
This dish is extremely versatile when it comes to sides. Serve it alongside simple roasted vegetables, garlicky sautéed greens, or a classic Caesar salad for a crisp contrast. Creamy mashed potatoes or herbed rice feel just right if you want something a little more filling to go with your Panko Parmesan Baked Cod.
Creative Ways to Present
Impress your guests by slicing the cod into bite-sized chunks and serving them as crunchy seafood appetizers with a tangy yogurt dip. Or, tuck a flaky fillet into a toasted sandwich roll with slaw for a gourmet fish sandwich. This Panko Parmesan Baked Cod adapts to any setting, making it as at home at a casual family dinner as it is at a dinner party.
Make Ahead and Storage
Storing Leftovers
If you have extra Panko Parmesan Baked Cod, cool the leftover fillets completely, then transfer them to an airtight container. Store in the refrigerator for up to two days. For the best texture, try to keep the crust side facing up so it doesn’t get soggy against the container.
Freezing
While fresh is best, you can freeze cooked Panko Parmesan Baked Cod. Wrap each cooled fillet tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to one month. Thaw overnight in the fridge before reheating to keep the delicate fish from overcooking.
Reheating
To bring back some of that signature crunch, reheat the fillets in a preheated 375°F (190°C) oven for 10 to 12 minutes. Avoid microwaving if you can—it makes the crust soft. If you’re reheating straight from the fridge, let the cod sit at room temp for 10 minutes before baking.
FAQs
Can I use frozen cod fillets?
Yes, you can use frozen cod for this recipe! Just make sure to thaw them completely in the refrigerator and pat very dry before proceeding. Moisture is the enemy of a crispy panko crust, so this step is key for the best Panko Parmesan Baked Cod.
What other fish can I use with this recipe?
Haddock and halibut are both excellent swaps—both have a mild flavor and firm texture that holds up to the crunchy Parmesan crust. Just adjust the cooking time slightly if your fillets are much thicker or thinner than cod.
How do I know when the fish is done?
The cod should flake easily with a fork and the topping will be golden-brown. The fish will turn opaque and moist inside. If you have a thermometer, the internal temperature should reach 145°F (63°C).
Can I make the crust gluten free?
Absolutely! Simply swap in gluten-free panko breadcrumbs, which are widely available at most grocery stores. The finished Panko Parmesan Baked Cod will still have plenty of crunch and flavor with this simple exchange.
Is there a dairy-free option?
You can substitute nutritional yeast for the Parmesan or try a plant-based Parmesan alternative. The overall flavor of Panko Parmesan Baked Cod will change slightly, but you’ll keep that rich, umami flavor in a dairy-free version.
Final Thoughts
I can’t encourage you enough to try making Panko Parmesan Baked Cod at home—it’s the kind of dish that wins over even seafood skeptics and feels special with zero fuss. Give it a spot in your dinner rotation and see just how easy it is to serve up restaurant-caliber flavor from your own oven. Enjoy every crisp, flaky bite!
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Panko Parmesan Baked Cod Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with this crispy and flavorful Panko Parmesan Baked Cod recipe. The combination of panko breadcrumbs, Parmesan cheese, and aromatic seasonings creates a golden crust that perfectly complements the tender cod fillets. This easy-to-make dish is a surefire way to elevate your seafood dinner game.
Ingredients
Cod Fillets:
- 4 cod fillets (about 6 ounces each)
Breadcrumb Mixture:
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Additional:
- 1 tablespoon Dijon mustard
- lemon wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Breadcrumb Mixture: In a small bowl, combine panko, Parmesan, parsley, garlic powder, paprika, salt, and pepper. Drizzle olive oil and mix until moistened.
- Coat the Cod: Pat dry the cod fillets and brush with Dijon mustard. Press breadcrumb mixture onto each fillet.
- Bake: Place fillets on the baking sheet and bake for 12–15 minutes until golden and fish flakes easily.
- Serve: Serve hot with lemon wedges.
Notes
- For extra crispiness, broil the fish briefly at the end of baking.
- Recipe is also great with haddock or halibut.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 310
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 80mg
