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
Scale
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.
