Name: Panko Parmesan Baked Cod Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 cod fillets (about 6 ounces each); ¾ cup panko breadcrumbs; ½ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried parsley; ½ teaspoon paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice

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If you’re looking for a seafood dinner that’s both elegant and effortless, look no further than Panko Parmesan Baked Cod. With its irresistibly crunchy crust and flaky, tender fish, this dish transforms humble ingredients into a restaurant-worthy meal the whole family will love. You won’t believe how quickly it comes together, yet each bite bursts with savory, lemony brightness that’s guaranteed to win over even the pickiest eaters. Let’s dive into everything you need to know about making this showstopping Panko Parmesan Baked Cod right at home!

Panko Parmesan Baked Cod Recipe - Recipe Image

Ingredients You’ll Need

The magic of Panko Parmesan Baked Cod lies in its simplicity—each ingredient plays a crucial part in creating perfect flavor and texture. From the fresh cod and crisp panko to zesty lemon and nutty Parmesan, these pantry staples work together for an unforgettable main course.

Cod fillets: Mild, flaky, and quick-cooking—cod is perfect for soaking up all the flavors in this dish.
Panko breadcrumbs: Japanese-style breadcrumbs add a shatteringly crisp topping you just can’t get with regular breadcrumbs.
Grated Parmesan cheese: Adds a salty, rich depth and helps the crust get beautifully golden brown.
Garlic powder: Infuses a gentle garlicky aroma that rounds out the coating.
Dried parsley: Brings a pop of color and earthy freshness.
Paprika: Adds warmth and a hint of smokiness, as well as a gorgeous subtle hue.
Salt: Essential for seasoning—don’t skip it!
Black pepper: Lends a bit of heat and balance to the rich Parmesan.
Olive oil: Helps the crust crisp up and keeps the fish moist.
Dijon mustard: Provides a gentle tang, ensuring the coating really clings to the fish.
Lemon juice: Brightens up every bite and adds a burst of acidity to cut through the richness.

How to Make Panko Parmesan Baked Cod

Step 1: Prepare Your Baking Sheet

Preheat your oven to 425°F (220°C) and get your baking sheet ready—either line it with parchment paper for easy cleanup or give it a light greasing with olive oil. This step makes sure nothing sticks and helps you achieve that signature crunchy topping on your Panko Parmesan Baked Cod.

Step 2: Mix the Breadcrumb Coating

In a small bowl, combine the panko, grated Parmesan, garlic powder, dried parsley, paprika, salt, and black pepper. Use a fork or your fingers to toss everything together until evenly mixed. This flavor-packed crispy layer is the secret to the iconic crunch and golden color.

Step 3: Whisk the Wet Mixture

In a separate bowl, whisk together the olive oil, Dijon mustard, and lemon juice until smooth and emulsified. This mixture not only adds tang and moisture but also acts as the “glue” that helps that delicious breadcrumb topping stick to every inch of the fish.

Step 4: Prep and Coat the Cod

Pat your cod fillets dry with paper towels—this ensures they don’t steam and will crisp up nicely. Brush the tops of each fillet generously with your mustard-lemon mixture, making sure to coat the surface evenly. Then, press the panko-Parmesan blend on top, gently patting it onto the fish so you get maximum coverage and crunch.

Step 5: Bake to Perfection

Lay the coated cod fillets on your prepared baking sheet. Bake for 12 to 15 minutes, or until the fish flakes easily with a fork and the topping is crisp and deep golden. If you want extra crunch, pop the fillets under the broiler for a final 1 to 2 minutes. Serve your Panko Parmesan Baked Cod immediately, with fresh lemon wedges on the side if you’d like!

How to Serve Panko Parmesan Baked Cod

Garnishes

A sprinkle of freshly chopped parsley or basil and a squeeze of lemon take your Panko Parmesan Baked Cod from weeknight regular to dinner party gorgeous. Try adding a pinch of extra Parmesan or even a hint of zest from the lemon to jazz things up when plating—those small touches make a big difference!

Side Dishes

This dish pairs beautifully with so many sides: tender roasted asparagus, crispy sweet potato fries, garlicky sautéed green beans, or a refreshing tomato-cucumber salad. For something heartier, serve your Panko Parmesan Baked Cod over a bed of herby quinoa or a pillowy mound of mashed potatoes.

Creative Ways to Present

For a restaurant-worthy presentation, serve each fillet on an individual plate atop a vibrant veggie medley or alongside colorful baby carrots. Or, make mini portions of Panko Parmesan Baked Cod as an appetizer, arranging on a platter with aioli for dipping—guests will go wild!

Make Ahead and Storage

Storing Leftovers

To keep your leftovers tasting fresh, store any cooled Panko Parmesan Baked Cod fillets in an airtight container in the fridge for up to two days. The crust may soften, but the flavor will still be delicious, and you’ll have a speedy lunch or dinner ready whenever you need it.

Freezing

If you want to freeze Panko Parmesan Baked Cod, let the baked fillets cool completely, then wrap them tightly in foil and place in a freezer-friendly bag or container. The cod can be frozen for up to one month. For best results, avoid freezing before baking, as the crust will cling better after baking.

Reheating

To reheat, place the cod fillets on a baking sheet and warm in a 350°F oven for about 10 minutes, until hot throughout and the crumbs regain some crispness. If you’re in a hurry, a quick zap in the microwave will also work, but the crust won’t be quite as crunchy.

FAQs

Can I use a different type Main Course

Absolutely! While cod is classic for its mild flavor and flaky texture, this recipe is wonderful with haddock, halibut, or even tilapia. Just be sure to adjust the cooking time if your fillets are thinner or thicker than cod.

Is there a gluten-free option for this recipe?

Yes! Simply substitute gluten-free panko breadcrumbs. All the other ingredients for Panko Parmesan Baked Cod are naturally gluten-free, so it’s an easy swap for anyone avoiding gluten.

How do I know when the cod is cooked through?

The best way to tell is to gently insert a fork into the thickest part of the fillet—it should flake apart easily and look opaque throughout. The topping should also be nicely golden.

Can I prepare the topping in advance?

Definitely! You can mix the panko-Parmesan coating a day ahead and keep it in an airtight container. That way, when it’s time to cook, you’ll be ready to go in minutes.

What’s the best way to get an extra-crispy crust?

For maximum crunch, broil the coated fillets for the final 1–2 minutes of baking—just keep a close eye to avoid burning. Using panko rather than regular breadcrumbs is key for that signature crispiness on your Panko Parmesan Baked Cod.

Final Thoughts

With its golden, irresistible crust and succulent fish beneath, Panko Parmesan Baked Cod makes any meal feel special with zero fuss. I can’t wait for you to try this recipe and see how quickly it earns a spot in your regular dinner rotation—don’t be surprised if it disappears from the plates in record time!

Panko Parmesan Baked Cod Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Panko Parmesan Baked Cod recipe is a flavorful and easy way to prepare cod fillets. The combination of crispy panko breadcrumbs and savory Parmesan cheese creates a delicious crust that perfectly complements the tender fish. Baking the cod ensures a healthy dish that is ready in no time.

Ingredients

Scale

Cod Fillets:

4 cod fillets (about 6 ounces each)

Breadcrumb Mixture:

¾ cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Mustard Mixture:

2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a baking sheet.
Prepare the breadcrumb mixture: Combine panko, Parmesan, garlic powder, parsley, paprika, salt, and pepper in a bowl.
Make the mustard mixture: In another bowl, mix olive oil, Dijon mustard, and lemon juice.
Coat the cod fillets: Pat dry the cod fillets, brush with the mustard mixture, and coat with the breadcrumb mixture.
Bake the cod: Place fillets on the baking sheet and bake for 12–15 minutes until cooked through and golden brown.
Serve: Serve hot with lemon wedges.