Quick Panko Parmesan Crusted Baked Cod

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If you ask me, baked cod is one of the easiest weeknight dinners you can make.

This crispy-coated fish dish brings together the crunch of panko breadcrumbs with the nutty taste of parmesan cheese. The flaky white cod stays moist and tender under its golden-brown crust.

It’s the kind of dinner that feels a bit fancy but doesn’t need much fuss in the kitchen. A simple coating and quick trip to the oven are all it takes to get this fish on the table.

It’s a family-friendly recipe that’s both light and satisfying, perfect for those nights when you want something a little special without much effort.

Which Kind of Cod Should I Use?

For this recipe, you’ll want to look for fresh, white, firm cod fillets at your fish counter – either Pacific or Atlantic cod will work great. If you’re buying fresh cod, look for fillets that are slightly translucent with a clean, ocean-like smell (if it smells too fishy, that’s not a good sign). Don’t worry if you can only find frozen cod though – it’s often flash-frozen right after catching, which helps preserve its quality. Just make sure to thaw it properly in the refrigerator overnight and pat it dry really well before coating it with the panko mixture. For the best results, try to choose fillets that are similar in thickness so they’ll cook evenly.

Options for Substitutions

This fish recipe is pretty adaptable and here’s what you can swap if needed:

• Cod fillets: While cod works great here, you can use other mild white fish like haddock, halibut, or pollock. Just adjust cooking time based on the thickness of your fillets – thinner pieces will cook faster.
• Panko breadcrumbs: Regular breadcrumbs can work in place of panko, though the coating won’t be quite as crispy. You can also crush up plain cornflakes or crackers for a similar crunchy coating.
• Parmesan cheese: Romano or Asiago cheese make good alternatives. If you’re dairy-free, try nutritional yeast for a similar cheesy flavor – use about 3 tablespoons instead of 1/4 cup.
• Fresh parsley: Out of fresh parsley? Use 2 teaspoons dried parsley instead. Or try fresh basil or dill for a different but tasty twist.
• Lemon peel: If you don’t have fresh lemon, use 1/2 teaspoon lemon pepper seasoning (reduce the regular pepper in the recipe) or 1 teaspoon dried lemon zest.
• Olive oil: Any neutral cooking oil like canola or avocado oil will work just fine here.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing baked cod is not patting the fish completely dry before adding the coating – any excess moisture will prevent the crust from getting crispy and can make it fall off during cooking. Another common error is overcooking the cod, which can happen quickly since it’s a lean fish – check it at the 12-minute mark, as it should flake easily with a fork but still be slightly translucent in the very center. To ensure an even, golden-brown crust, place the baking sheet on the middle rack and avoid the temptation to flip the fish during cooking – instead, broil for the final 1-2 minutes if you want extra crispiness. For the best results, let the breaded fish rest for 5 minutes before serving, which helps the crust adhere better and allows the internal temperature to distribute evenly.

What to Serve With Parmesan Crusted Cod?

This crispy baked cod pairs perfectly with simple sides that let the fish remain the star of the show. A squeeze of fresh lemon and some roasted vegetables like asparagus, broccoli, or Brussels sprouts make excellent companions to the crunchy fish. For a starch, try serving it with fluffy rice pilaf, roasted baby potatoes, or angel hair pasta tossed with a bit of olive oil and garlic. If you’re looking to keep things light, a crisp green salad with a lemon vinaigrette ties everything together nicely and echoes the citrus notes in the fish coating.

Storage Instructions

Keep Fresh: If you have any leftover baked cod, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 2 days, though fish is really best enjoyed within 24 hours of cooking. The panko coating might lose some of its crunch in the fridge, but the fish will still taste great!

Make Ahead: Want to prep ahead? Mix the panko coating (panko, parmesan, lemon peel, and seasonings) up to a day in advance and store it in an airtight container at room temperature. When you’re ready to cook, just add the olive oil and coat the fish.

Warm Up: To enjoy leftover cod, gently warm it in the oven at 275°F for about 10-15 minutes. The low temperature helps prevent the fish from drying out. You can also give it a quick zap in the microwave, but the panko coating won’t be as crispy this way.

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 80-90 g
• Fat: 40-50 g
• Carbohydrates: 50-60 g

Ingredients

• 3/4 cup panko crumbs
• 1/4 cup parmesan cheese, freshly grated
• 1 1/2 teaspoons lemon peel
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cod fillets, each weighing about 4 ounces

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 425 degrees F.

While the oven is heating, line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.

Step 2: Make the Panko Topping

In a medium bowl, combine panko breadcrumbs, grated parmesan cheese, lemon zest, garlic powder, chopped parsley, salt, and pepper.

Add the olive oil to the mixture and toss everything together until well combined.

This topping will provide a crunchy, flavorful crust for the cod fillets.

Step 3: Season and Coat the Cod Fillets

Arrange the cod fillets on the prepared baking sheet.

Season them all over with salt and pepper to enhance the flavor.

Divide the prepared panko topping evenly among the fillets, pressing down lightly to ensure it adheres to the fish and forms a nice crust.

Step 4: Bake the Cod Fillets

Place the baking sheet in the preheated oven and bake for 10-12 minutes.

The topping should become lightly browned, and the fish should be mostly opaque and just cooked through, with a small trace of translucence in the center.

Adjust the baking time as needed, depending on the thickness of your fillets.

Step 5: Serve the Cod

Once the cod is fully cooked, remove it from the oven.

Serve immediately while the crust is still crispy and the fish is tender and warm.

This dish pairs well with a fresh salad or steamed vegetables.