Baked Cod with Panko Crust (Printable version)

Cod fillets with a crispy panko crust baked to golden perfection; a flavorful and light main dish.

# What You’ll Need:

→ Fish

01 - 4 cod fillets (about 5 ounces each), skinless and boneless
02 - Salt and freshly ground black pepper, to taste

→ Panko Crust

03 - 1 cup panko breadcrumbs
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - 2 tablespoons grated Parmesan cheese
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon salt
10 - 3 tablespoons unsalted butter, melted

→ For Baking

11 - 1 tablespoon olive oil
12 - Lemon wedges, for serving

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Arrange on the prepared baking sheet.
03 - In a medium bowl, combine panko breadcrumbs, parsley, lemon zest, Parmesan, garlic powder, smoked paprika, and salt. Pour in the melted butter and mix until the crumbs are evenly coated.
04 - Press the panko mixture evenly onto the top of each cod fillet, gently pressing to adhere.
05 - Drizzle a little olive oil over the crust. Bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown.
06 - Serve immediately with lemon wedges.

# Expert tips:

01 -
  • The crispy panko topping creates this incredible texture contrast against the tender, flaky fish underneath
  • It comes together in under 40 minutes but looks and tastes like something from a nice bistro
  • The ingredient list is simple enough for a weeknight yet impressive enough for dinner guests
02 -
  • Dry the fish thoroughly with paper towels or the crust will not stick properly
  • Press the panko mixture firmly onto the fillets or it will slide off during baking
  • Let the fish rest for 2 minutes after baking so the crust sets before serving
03 -
  • Make extra panko mixture and store it in the freezer for quick weeknight meals
  • Add a pinch of cayenne to the crust if you like a little heat

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