If you’re looking for a fast, fail-proof way to bring restaurant-worthy fish to your dinner table, this Panko Parmesan Baked Cod absolutely delivers. It’s that golden, crisp-topped beauty that manages to stay moist and tender on the inside while packing delicious umami and crunch on the outside. Pairing two kitchen MVPs—panko breadcrumbs and Parmesan cheese—creates an irresistible crust that will have everyone reaching for seconds. From busy weeknights to special dinners, this recipe is sure to become your trusted go-to for a healthy, flavor-packed meal in under 30 minutes.
Ingredients You’ll Need
What I love most about this Panko Parmesan Baked Cod is that the ingredient list is short, simple, and every component truly matters. Each brings either a pop of flavor, a satisfying texture, or a vibrant finish to the final dish. Here’s what you’ll need and why:
- Cod Fillets: Fresh or thawed cod makes the perfect base with its mild flavor and flaky texture, but feel free to swap in haddock or halibut if you’d like.
- Panko Breadcrumbs: These Japanese-style crumbs are lighter and crunchier than regular breadcrumbs, guaranteeing that signature crispy crust.
- Grated Parmesan Cheese: Adds a nutty, salty depth, and helps bind the topping so it bakes up beautifully golden.
- Garlic Powder: An easy way to infuse the topping with savory flavor without risking burnt garlic bits.
- Paprika: Not just for color—it adds a gentle warmth and smoky note that brightens up the whole dish.
- Dried Parsley: For an herbaceous touch and a bit of visual flair.
- Salt: Essential for amplifying all the other flavors in the dish.
- Black Pepper: Adds just the right whisper of sharpness to balance the Parmesan and garlic.
- Olive Oil: Moistens the panko mixture, helping it brown and crisp during baking.
- Lemon Wedges: Serve on the side for that bright, zesty finish that makes every bite pop.
How to Make Panko Parmesan Baked Cod
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 425°F (220°C). While the oven heats up, line a baking sheet with parchment paper for effortless cleanup or grease it lightly with olive oil. This step keeps the delicate fish from sticking and helps the crust crisp up just right.
Step 2: Pat the Cod Dry
Take a moment to pat your cod fillets thoroughly dry with paper towels. Removing excess moisture is key for getting a crunchy, golden topping and ensuring the fish bakes up tender instead of watery.
Step 3: Mix the Crunchy Topping
In a small bowl, combine your panko breadcrumbs, grated Parmesan, garlic powder, paprika, dried parsley, salt, and pepper. Give it all a good stir, then drizzle in the olive oil. Mixing until the crumbs are evenly moistened ensures your crust bakes into a cohesive, flavorful layer that won’t fall off later.
Step 4: Top the Cod With the Panko Parmesan Mixture
Place your fillets smooth side up on the prepared sheet. Spoon the panko Parmesan mixture onto each piece, then gently press it down with your fingers or the back of a spoon. You want an even, compacted layer so you get crunch in every bite without the topping sliding off as it bakes.
Step 5: Bake to Crispy, Golden Perfection
Slide your baking sheet into the oven and let the Panko Parmesan Baked Cod work its magic for 12 to 15 minutes. You’ll know it’s ready when the fish flakes easily with a fork and the crust is a warm golden brown. For extra crunch, flip the broiler on for the last minute or two—just keep a close eye so nothing burns.
Step 6: Serve Immediately
Carefully transfer your finished cod fillets to plates, and finish with a fresh squeeze of lemon over each one. This citrusy hit really elevates the cheesy, savory flavors and brightens up the fish.
How to Serve Panko Parmesan Baked Cod
Garnishes
While the Panko Parmesan Baked Cod is tasty on its own, a sprinkle of fresh, chopped parsley or a few twists of cracked black pepper add a lovely finishing touch. Thinly sliced green onions or even a pinch of smoked paprika can also enhance the plate visually and flavor-wise. Most importantly, don’t skip those lemon wedges—guests (and your tastebuds) will thank you!
Side Dishes
This dish is incredibly versatile, so you can keep the meal light or make it more hearty. Simple steamed green beans or asparagus balance well with the richness of the crust. For a bigger meal, try fluffy rice pilaf, roasted potatoes, or a vibrant quinoa salad. If you prefer a Mediterranean vibe, pair your cod with a tomato-cucumber salad and some warm, crusty bread.
Creative Ways to Present
For a dinner party twist, serve individual fillets atop a bed of fresh arugula or spinach, drizzling with a little olive oil. Or, slice the cod into “fingers” after baking and offer them with a zesty lemon-herb yogurt dip as a crowd-pleasing appetizer. Panko Parmesan Baked Cod also works beautifully cooked ahead, then flaked into tacos or over top of grain bowls for something fresh and different.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your cooled Panko Parmesan Baked Cod in an airtight container in the fridge. It will keep well for up to 2 days. The crust may lose a bit of its original crispiness, but the flavor stays spot on.
Freezing
While the fish itself freezes well, keep in mind that the panko crust can get a little less crunchy once thawed. If you want to freeze, wrap each baked fillet tightly in plastic wrap and foil, then place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating
The best way to restore the crust’s texture is to reheat your cod uncovered in a 350°F oven for about 10 minutes, or until warmed through. Avoid microwaving if possible, as it can make the coating soggy. Add a fresh squeeze of lemon after reheating to refresh the flavors.
FAQs
What if I don’t have cod? Can I use another white fish?
Absolutely! This recipe is just as delicious with haddock, halibut, or even tilapia. Just ensure your fillets are of equal thickness for even cooking with the same method.
Can I make Panko Parmesan Baked Cod gluten free?
Yes! Simply use gluten free panko breadcrumbs, which are now widely available. All the other ingredients in the recipe are naturally gluten free.
Can I prepare the topping in advance?
Definitely. You can mix the panko, cheese, and spices together and keep the mixture in an airtight container for a day or two. Wait to add the olive oil until right before you’re ready to bake, so the topping stays crisp.
Is fresh Parmesan necessary or can I use pre-grated?
Freshly grated Parmesan does add a little more flavor and meltability, but pre-grated works perfectly well and keeps prep time super speedy—use whatever fits your schedule and budget.
What’s the best way to know if the cod is done?
Look for the cod to turn opaque and flake easily with a fork. If you prefer using a thermometer, the internal temperature should reach 145°F. The topping should be golden and crisp at that point.
Final Thoughts
There’s something so satisfying about serving a meal that looks fancy but feels totally doable on a weeknight. This Panko Parmesan Baked Cod ticks all the boxes: easy, speedy, crowd-pleasing, and packed with flavor and crunch. Give it a try—you just might find yourself tripling the recipe, because it never lasts long in my house!
Print
Panko Parmesan Baked Cod Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy a delightful seafood dinner with this crispy and flavorful Panko Parmesan Baked Cod recipe. The cod fillets are coated with a savory mixture of panko breadcrumbs, Parmesan cheese, and herbs, then baked to perfection. This dish is easy to make and pairs wonderfully with a squeeze of fresh lemon juice.
Ingredients
Cod Fillets:
- 4 cod fillets (about 6 oz each)
Panko Mixture:
- ½ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Additional:
- lemon wedges for serving
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and prepare a baking sheet.
- Prepare Cod: Pat the cod fillets dry and set aside.
- Mix Panko: Combine panko, Parmesan, spices, and olive oil to form a moistened mixture.
- Coat Cod: Press the panko mixture onto each fillet.
- Bake: Bake for 12–15 minutes until cooked through and golden.
- Serve: Serve with lemon wedges.
Notes
- For extra crunch, broil the cod for the last 1–2 minutes of baking.
- This recipe also works well with haddock or halibut.
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 0g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 75mg
