Baked Cod With Panko

The aroma of baked cod wafting through the kitchen is simply irresistible. This Baked Cod With Panko dish takes only about 25-30 minutes from start to finish and features a delightful crunchy topping that perfectly complements the tender fish. The combination of panko breadcrumbs and Parmesan cheese creates a satisfying texture that turns a simple meal into something special.

This recipe is perfect for busy weeknights when you want something healthy yet flavorful. It’s also great for entertaining guests or enjoying a cozy dinner at home. You can prepare the panko mixture in advance and store it in the fridge for up to two days.

Why You’ll Love This Recipe

• The crispy panko topping adds a delightful crunch to your meal.
• Baked cod is a quick dish that cooks in just 15-20 minutes.
• The flavor combination of Dijon mustard and garlic elevates the dish to new heights.
• Lemon wedges provide a zesty touch that enhances the freshness of the fish.

What You’ll Need

Gather the following ingredients to create this delicious dish:

For the Cod

• 4 portions of fresh cod fillets (about 6 ounces each)

For the Topping

• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

For the Coating

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced

For Serving

• Lemon wedges, for serving

Tip: Fresh parsley can be substituted with dried herbs.

Substitutions & Swaps

• Cod fillets can be replaced with haddock or pollock.
• Panko breadcrumbs may be swapped for regular breadcrumbs.
• Parmesan cheese can be substituted with any hard cheese.
• Olive oil can be replaced with melted butter.

How to Make It

Here’s how to prepare your delicious meal.

Preheat

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or a light grease.

Mix Topping

In a medium-sized mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, salt, and pepper. Stir in 2 tablespoons of olive oil until the mixture is well combined and resembles wet sand.

Prepare Coating

In a separate small bowl, mix together the Dijon mustard, minced garlic, and the remaining 1 tablespoon of olive oil. This will be your paste to coat the cod.

Season Cod

Pat the cod fillets dry with paper towels and season both sides with salt and pepper.

Coat Cod

Place the seasoned cod fillets on the prepared baking sheet. Brush the Dijon mustard mixture generously on top of each fillet.

Top Cod

Evenly sprinkle the panko mixture over the top of each fillet, pressing it down gently to ensure it sticks.

Bake

Bake in the preheated oven for about 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the topping is golden brown and crispy.

Rest

Remove from the oven and let the cod rest for a couple of minutes. Serve with lemon wedges on the side for an extra burst of flavor.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, the coating may become soggy.
Reheat: Bake at 350°F for 10-15 minutes.

Tips for Best Results

• Be sure to pat the cod dry to help the coating stick better.
• Press the panko mixture down firmly for a thicker crust.
• Use a silicone brush for even coating of the Dijon mixture.
• Adjust the seasoning in the panko mixture to your taste preference.

Serving Suggestions

• Pair with steamed vegetables for a well-rounded meal.
• Serve over a bed of rice or quinoa for added texture.
• Enjoy with a crisp green salad to complement the dish’s flavors.