Try a quick and easy dinner with our Baked Cod with Panko! Tender cod fillets topped with buttery, seasoned panko breadcrumbs, baked to golden perfection. Ready in under 30 minutes!

You may also like my blackened mahi mahi tacos and blackened red snapper!

This panko-crusted cod is one of my absolute favorite fish recipes! It’s light, flaky, and oven-baked, making it perfect for busy weeknights.

What’s not to love?

While I adore baked mahi mahi and John loves his baked shrimp and salmon, this baked cod recipe is a no-brainer.

I mix crunchy panko breadcrumbs, fresh parsley, melted butter, fresh lemon juice, garlic powder, and a touch of paprika for the most incredible crispy topping.

Add this seasoned panko mixture to cod filets for a crusted, flaky white fish that your entire family will love!

Serve with lemon wedges, tartar sauce, oven-baked French fries, and a side salad for a complete meal.

Oven baked fish with panko topping on a gray plate.

Tips for Perfect Crispy Baked Cod

Tips

Choose Fresh Cod: For the best flavor and texture, use fresh, high-quality cod filets. If using frozen cod, make sure to thaw it completely and pat it dry with paper towels to remove excess moisture.

Even Coating: To ensure an even coating of the panko mixture, press the breadcrumbs gently onto the cod filets. This helps the topping stick better and creates a crispier crust.

Avoid Overcrowding: When placing the cod on the baking sheet, make sure the filets are not touching. Overcrowding can cause the fish to steam rather than bake, resulting in a less crispy topping.

Check Doneness: Cod is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. Be careful not to overcook it, as it can become dry.

Customize Seasonings: Feel free to customize the panko mixture with your favorite herbs and spices. Dill, thyme, or even a bit of cayenne pepper can add a different twist to the dish.

How to Store and Reheat Leftover Panko-Crusted Cod:

Store leftover panko-crusted cod in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F until warmed through and crispy.

FAQs (Frequently Asked Questions)

When making panko-crusted cod, the moisture from the fish can sometimes make the panko breadcrumb mixture soggy. But don’t worry, there are a couple of tricks to keep that panko nice and crunchy!

Add Melted Butter: The butter helps the mixture brown beautifully and maintain its crunchiness.
Cook at High Heat: Bake the cod with panko topping at 425°F. This perfectly cooks the cod while crisping up the panko.

Absolutely! It’s super easy to add extra flavor with parmesan cheese.

Whether you use freshly grated parmesan or the convenient grated cheese from a shaker container, both work beautifully.

Simply mix in about 2 to 3 tablespoons of grated parmesan with the panko breadcrumbs, then follow the recipe as written.

There are plenty of alternatives to panko for your topping, though the texture will be a bit different.

Try crushed crackers, cornflakes, regular breadcrumbs, pretzels, or potato chips for a crunchy twist.

If you go with potato chips, opt for thicker, hearty ones to ensure they hold up well.

Just replace the panko breadcrumbs with your chosen topping, add it to the fish, and bake.

When your cod turns out tough, it’s usually a sign it’s overcooked.

There’s a fine line between perfectly light and flaky fish and dry, overcooked fish. Keep a close watch on it!

Tough cod can also occur as the fish cools. It might be flaky and perfect right out of the oven, but as it cools, it can toughen up.

Enjoy it while it’s hot for the best texture and flavor!

Baked Cod with Panko

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Author: Kimberly Vargo

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: Servings

How to Video

Ingredients

For the Panko Topping

½ cup panko breadcrumbs
3 tablespoons freshly chopped parsley
2 tablespoons unsalted butter, melted
1 ½ tablespoons freshly squeezed lemon juice
½ teaspoon garlic powder
¼ teaspoon smoked paprika

For the Fish

1 pound cod fillets, 3 to 4 pieces
2 teaspoons freshly squeezed lemon juice
1 teaspoon salt, divided
¼ teaspoon black pepper

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Instructions

To Make the Topping

Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the panko breadcrumbs, parsley, lemon juice, melted butter, garlic powder, and paprika.
½ cup panko breadcrumbs
3 tablespoons freshly chopped parsley
2 tablespoons unsalted butter
1 ½ tablespoons freshly squeezed lemon juice
½ teaspoon garlic powder
¼ teaspoon smoked paprika

To Make the Fish

Use paper towels to pat the cod fillets dry. Drizzle 2 teaspoons of lemon juice over the fillets, then sprinkle with salt and pepper.
1 pound cod fillets
2 teaspoons freshly squeezed lemon juice
1 teaspoon salt
¼ teaspoon black pepper
Place 2 to 3 tablespoons of panko topping on top of each piece of fish and press down gently so the topping sticks. Bake for 12 to 14 minutes until the cod flakes easily.
Serve immediately with a side salad or sautéed vegetables.

Notes

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of cod. Actual calories will vary.

Nutrition

Serving: 0.25poundsCalories: 178kcalCarbohydrates: 7gProtein: 21gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 64mgSodium: 700mgPotassium: 519mgFiber: 1gSugar: 1gVitamin A: 536IUVitamin C: 8mgCalcium: 40mgIron: 1mg