Let me share one of my all-time favorite dishes that’s quick, delicious, and packed with flavor: the Panko Parmesan Baked Cod Recipe. With a golden, crispy panko and parmesan crust that perfectly complements the tender, flaky cod underneath, this dish is a game-changer for anyone craving a simple yet elegant seafood dinner. Whether you’re new to cooking fish or a seasoned pro looking for a fresh twist, this recipe brings together simple ingredients to create a stunning meal that’s bursting with zest and texture.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the perfect balance of crispy, cheesy, and savory in this Panko Parmesan Baked Cod Recipe. Each element plays a vital role in building layers of flavor and creating that irresistible golden crust.
- Panko breadcrumbs: Adds the signature light, crunchy texture that makes this topping so addictive.
- Grated parmesan cheese: Brings a sharp, nutty flavor that melds beautifully with the breadcrumbs.
- Salted butter (softened and melted): Provides richness and helps bind the crust together while adding buttery depth.
- Mayonnaise: Surprising but essential for moisture and to help the crust stick perfectly to the fish.
- Dijon mustard: Adds a subtle tang that brightens the whole dish.
- Dried basil: Offers a fragrant herbaceous note without overpowering the other ingredients.
- Freshly chopped parsley: Adds vibrant green color and fresh, mild herbal flavor.
- Lemon zest and juice: Delivers bright citrus highlights that cut through the richness.
- Cod fillets (about 1 pound): The star of the dish, mild and flaky white fish that bakes beautifully under this flavorful crust.
How to Make Panko Parmesan Baked Cod Recipe
Step 1: Prep Your Oven and Equipment
Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper. This step is simple but crucial because it prevents sticking and makes cleanup a breeze, so you can focus on enjoying your meal.
Step 2: Mix the Flavor-Packed Topping
In a medium bowl, combine the panko breadcrumbs, parmesan cheese, softened butter, mayonnaise, Dijon mustard, dried basil, parsley, lemon zest, and lemon juice. Stir everything together until you have a moist, crumbly mixture. This panko parmesan blend is where all the magic happens — it’s what brings the perfect crispy layer to your cod.
Step 3: Prepare the Cod Fillets
Pat your cod fillets dry using paper towels to remove any excess moisture. This is essential because a dry surface allows the panko parmesan mixture to stick properly, ensuring every bite has that fantastic crunch.
Step 4: Apply the Topping
Scoop the panko parmesan mixture generously onto each fillet and gently press it down. Don’t worry if a little falls off — the important part is getting an even layer on top so it bakes up golden and crisp.
Step 5: Bake the Cod
Place your baking sheet on the middle rack and bake for about 10 minutes, or until the fish becomes opaque and flakes easily when you test it with a fork. This step cooks the cod perfectly without drying it out.
Step 6: Crisp and Brown the Topping
Move the baking sheet to the oven’s top rack and bake for an extra minute to brown the crust. Keep a close eye here because it can go from beautifully crisp to burned very quickly — that golden finish is just what you want.
Step 7: Rest and Serve
Remove the cod from the oven and let it rest for around 5 to 10 minutes. Resting lets the flavors settle and the crust firm up, so when you serve it, the topping stays perfectly crunchy and the fish stays flaky and juicy.
How to Serve Panko Parmesan Baked Cod Recipe
Garnishes
Fresh lemon wedges are a must for squeezing over your cod right before digging in, adding just the right zing to brighten every bite. A sprinkle of extra chopped parsley also adds a lovely pop of color and freshness that complements the herbaceous notes in the topping perfectly.
Side Dishes
This Panko Parmesan Baked Cod Recipe pairs beautifully with steamed green veggies like asparagus or green beans, a warm quinoa salad, or even some buttery mashed potatoes. The simplicity of these sides lets the flavorful cod shine as the centerpiece of your plate.
Creative Ways to Present
For an extra-special touch, serve your cod fillets on a bed of lightly dressed arugula or mixed greens with a drizzle of lemon vinaigrette. Alternatively, plate the cod alongside vibrant roasted veggies or a colorful Mediterranean couscous for a feast that looks as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The flaky cod and crispy topping hold up well for 2 to 3 days, making it a great meal for a busy weeknight or next-day lunch.
Freezing
While freezing is possible, the panko and parmesan crust is best enjoyed fresh because freezing can alter the texture, making the crust less crisp. If you do freeze leftover cod, wrap it tightly and consume within 1 month for best quality.
Reheating
To reheat, gently warm the cod in a 350°F (175°C) oven for about 10 minutes. This method helps maintain the crispy crust better than microwaving, which can make the topping soggy. Keep an eye on it so it heats through without drying out.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cod is wonderful here thanks to its flaky texture, you can substitute with haddock, tilapia, or halibut. Just adjust the cooking time slightly depending on the thickness of the fillets.
Is it necessary to use mayonnaise in the topping?
Yes, mayonnaise adds moisture and helps the panko parmesan topping adhere to the fish while keeping it tender inside. It also contributes a subtle richness without overpowering the other flavors.
Can I make this recipe dairy-free?
You can try substituting the parmesan cheese with a dairy-free alternative and use a plant-based butter or olive oil instead. Keep in mind this will change the flavor and texture slightly but still yield a delicious crust.
What if I don’t have Dijon mustard?
If Dijon isn’t on hand, a small amount of yellow mustard or even a bit of dry mustard powder can work as substitutes, but Dijon brings a mild tang and creaminess that really elevates the recipe.
How do I know when the cod is perfectly cooked?
The fish is done when it turns opaque and flakes easily with a fork. This usually takes about 10 minutes at 400°F, but thinner or thicker fillets might need a little less or more time.
Final Thoughts
This Panko Parmesan Baked Cod Recipe is a true crowd-pleaser that turns simple ingredients into a spectacular meal. Its crispy, cheesy topping paired with flaky cod is just downright irresistible. I encourage you to give it a try and watch how quickly it becomes a favorite for dinner, impressing anyone lucky enough to sit at your table.
Print
Panko Parmesan Baked Cod Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 2 to 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Panko Parmesan Baked Cod recipe features tender cod fillets topped with a crunchy, flavorful mixture of panko breadcrumbs, parmesan cheese, and fresh herbs. Baked to perfection, this dish offers a crispy golden crust with a moist and flaky interior, enhanced by a bright hint of lemon. It’s a quick and easy meal perfect for a healthy and satisfying dinner.
Ingredients
Topping
- 3/4 cup (45 g) panko breadcrumbs
- 1/2 cup (50 g) grated parmesan cheese
- 4 tablespoons (56 g) salted butter, softened
- 2 tablespoons mayonnaise
- 1 tablespoon (14 g) salted butter, melted
- 2 teaspoons Dijon mustard
- 1 teaspoon dried basil
- 2 tablespoons freshly chopped parsley
- Zest of 1 lemon
- Juice of 1/2 lemon
Fish
- 1 pound (453 g) cod fillets
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper to prevent sticking and set aside.
- Make the breadcrumb topping: In a medium bowl, combine panko breadcrumbs, grated parmesan, softened butter, mayonnaise, Dijon mustard, dried basil, chopped parsley, lemon zest, and lemon juice. Mix until fully incorporated into a slightly moist, crumbly mixture.
- Prepare the cod fillets: Pat the cod fillets dry using paper towels to ensure a flaky bake and help the topping adhere. Place the fillets evenly spaced on the prepared baking sheet.
- Apply the topping: Scoop and gently press the panko parmesan mixture onto the tops of the cod fillets. Distribute evenly and press gently to help it stick. Some mixture falling to the sides is acceptable.
- Bake the cod: Place the baking sheet on the middle rack of the oven and bake for 10 minutes, until the fish is opaque and flakes easily with a fork.
- Crisp the topping: Move the baking sheet to the top rack and bake for an additional 1 minute to lightly brown and crisp the topping. Watch closely to avoid burning.
- Rest and serve: Remove from oven and let the cod fillets rest for 5-10 minutes to allow juices to redistribute and topping to set. Serve warm with extra lemon wedges if desired.
Notes
- Patting the cod dry before baking ensures a better crust and flakier fish.
- Keep an eye on the topping during the last minute of baking to prevent burning.
- Serving with fresh lemon wedges enhances the bright citrus flavors.
- This recipe works well with other firm white fish if cod is unavailable.
