Baked Cod with Panko Crust (Printable)

Tender cod fillets with a crisp, golden panko crust flavored with lemon zest and herbs, baked to flaky perfection.

# What You’ll Need:

01 - 4 cod fillets (about 5 oz each), skinless and boneless

02 - Salt and freshly ground black pepper, to taste

03 - 1 cup panko breadcrumbs

04 - 2 tbsp unsalted butter, melted

05 - 2 tbsp chopped fresh parsley

06 - 1 tsp lemon zest (from 1 lemon)

07 - 1/2 tsp garlic powder

08 - 1/2 tsp paprika

09 - 2 tbsp Dijon mustard

10 - 2 tbsp mayonnaise

11 - Lemon wedges, for serving

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Pat cod fillets dry with paper towels. Season both sides with salt and pepper. Arrange fillets on the prepared baking sheet.

03 - In a small bowl, combine the Dijon mustard and mayonnaise. Brush the top of each fillet with the mixture.

04 - In another bowl, mix together panko breadcrumbs, melted butter, parsley, lemon zest, garlic powder, and paprika until well combined.

05 - Press the panko mixture evenly onto the mustard-coated side of each fillet, gently pressing to adhere.

06 - Bake for 15–18 minutes, or until the crust is golden and the fish flakes easily with a fork.

07 - Serve immediately with lemon wedges.

01 -

The contrast between the delicate, flaky fish and that perfectly crisp topping creates this incredible textural experience that even my fish-hesitant friends request now.
It takes less than 30 minutes from start to finish, yet somehow tastes like you spent hours in the kitchen.

02 -

Patting the cod completely dry is non-negotiable, as I learned when my first attempt resulted in a soggy rather than crispy crust.
The fish continues cooking for a minute or two after removing from the oven, so its better to slightly undercook than overcook if youre unsure.

03 -

For an extra-golden crust, spritz the breaded fillets with a light coating of olive oil spray just before baking.
Let the fish sit at room temperature for 10 minutes before cooking, which helps it cook more evenly and prevents the cold center from remaining raw while the outside overcooks.