Baked Cod with Crispy Panko
Baked Cod with Panko is flaky and tender with a flavorful, crispy, crunchy topping of buttery panko breadcrumbs, Parmesan cheese, and zesty seasonings. An easy 15-minute dinner recipe for a healthy weeknight meal or weekend entertaining.
For more fast, easy dinner recipes, try Air Fryer Panko Chicken Thighs and Broiled Salmon with Mayonnaise next!
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❤️You're Going to Love This
- Golden panko Parmesan topping adds irresistible crunchy, crispy texture.
- Tender, flaky fish baked to perfection in about 15 minutes.
- Easy baked cod recipe that's perfect for healthy weeknight dinners.
- Light and flavorful seafood dish that also feels fancy enough for a special occasion.
- Made with simple ingredients, frozen cod works great too.
I love making baked cod with a crispy Parmesan panko crust on busy nights. It's quick, easy, and works great with frozen cod. Cajun and Italian seasonings add flavor without overpowering the mild fish, and the mayo just helps the topping stick and keeps it moist-promise! Serve with Microwave Steamed Green Beans and Roasted Squash for a complete meal.
For another fast and easy fish dinner, be sure to try Air Fryer Salmon Bites!
🍋Ingredients
See recipe card at the bottom of the post for the full ingredients list.
- Cod fish fillets. Use four similar-sized fillets for even cooking. Fresh or thawed frozen cod both work well.
- Panko bread crumbs. Japanese-style panko crumbs make the topping extra crispy without frying. Regular breadcrumbs work, but won't be as crunchy.
- Parmesan cheese. Freshly grated Parmesan adds savory, nutty flavor to the crispy topping.
- Cajun seasoning. I use Tony Chachere's Creole Seasoning, which includes seasonings like salt, red pepper, black pepper, chili pepper, and garlic powder, but any Cajun or Creole blend (or your own mix) adds bold flavor.
- Italian seasoning. A mix of herbs like oregano, basil, and thyme for savory herb flavor.
- Lemon zest. Adds bright, zesty flavor to the panko topping. Don't add juice to the topping before baking -- it keeps it from getting crispy. Save it for sprinkling on top of the baked fish.
- Mayonnaise & Dijon mustard. Helps the topping stick and keeps the cod moist while it bakes.
🐟Variations
Try one of these substitutes for cod, like mahi mahi, sea bass, or any other firm, mild white fish.
🥣How to Make Crispy Oven Baked Cod with Panko
Step 1: Step 1: Pat the fish filets dry with paper towels. Season with salt and black pepper. Place on a wire rack over a sheet pan or in a sprayed, parchment- or foil-lined baking dish. Stir mayo and Dijon together in a small bowl.
Step 2: Brush a thin layer of the mayo mixture on top of each piece of fish.
Step 3: In a separate medium bowl, combine the panko, Cajun seasoning, Italian seasoning, lemon zest, melted butter, and Parmesan. Gently press the panko breadcrumb mixture on top of the cod.
Step 4: Bake in a preheated oven at 425 for 12-14 minutes or until the internal temperature reaches 145. Serve with a sprinkle of fresh parsley, tartar sauce, and lemon wedges. For healthy side dishes, try Zesty Quinoa Salad and Roasted Sweet Potatoes.
✅Expert Tips
- Choose fish fillets that are of similar thickness so they'll bake evenly.
- Pat the fish very dry with paper towels for better crisping. This is especially important if you're using frozen fish.
- Actual cooking time will depend on the thickness of the cod filets.
🎁Storage
- Refrigerate: Store leftover baked cod with panko in an airtight container in the fridge for up to 2 days.
- Avoid stacking: If possible, store pieces in a single layer to help preserve the crispy topping.
🍳Reheating Tips
Baked cod with panko is best served fresh from the oven.
- Oven (best method): Preheat to 350°F. Place baked cod on a baking sheet and reheat for 8-10 minutes or until warmed through and crispy.
- Air fryer: Reheat at 350°F for 3-5 minutes to revive the crunch.
- Avoid the microwave: It can make the fish rubbery and the topping soggy.
❓FAQs
No. The cod cooks through just perfectly without flipping. Plus, you don't want to disrupt that delicious, crispy crust!
No. Bake panko-crusted cod uncovered in the oven to ensure the panko bread crumbs get nice and crispy and golden brown.
Cod is done when the internal temperature of the fish is 145 degrees F, it appears opaque, and the fish flakes easily with a fork.
Baked panko cod is best fresh, but you can prep the panko mixture and store it separately until ready to bake.
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📖 Recipe
Baked Cod with Crispy Panko
Ingredients
- 1 ½ to 2 pounds cod fillets 4 pieces, fresh or frozen (thawed)
- 2 tablespoons mayonnaise
- ½ to 1 teaspoon Dijon mustard to taste
- 6 tablespoons panko breadcrumbs
- ½ teaspoon Cajun seasoning
- ½ teaspoon Italian seasoning
- 1 teaspoon lemon zest zest of one lemon
- 3 tablespoons shredded Parmesan
- 1 ½ tablespoons melted butter
- lemon wedges, for serving
Instructions
- Position an oven rack in the upper third of the oven. Preheat the oven to 425.
- Place a wire baking rack inside a rimmed baking sheet. Spray the rack with nonstick cooking spray. If you don't have a rack, line the baking sheet with parchment or foil sprayed with nonstick cooking spray.
- Pat the fish dry with paper towels. Season both sides of the fish with salt and pepper and place the fish on the rack.
- Stir the mayonnaise and Dijon mustard together. Brush a thin layer of the mayonnaise mixture on top of each piece of cod.
- In a small bowl, combine the panko, Cajun seasoning, Italian seasoning, lemon zest, melted butter, and Parmesan cheese.
- Place 2 heaping tablespoons of the panko mixture on top of each piece of fish. Gently press the breadcrumbs onto the mayonnaise coating.
- Bake for 12-14 minutes or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145 degrees. Actual cooking time will depend on the thickness of the fillets.Serve with lemon wedges.
Notes
- Choose fish fillets that are of similar thickness so they'll all cook at the same rate.
- Pat the fish very dry with paper towels. Especially if you're using frozen fish. This will help keep the bread crumbs from getting soggy.
- Baking the panko crusted cod on a wire baking rack allows the air to circulate under the fish and prevents it from being watery.
This was a great dish my hubby & i both enjoyed. I didn't have any lemon but it worked out fine too. I plan on writing it in my cookbook for future reference.
That's wonderful, Liza, I'm so glad you both enjoyed it :). And what an honor to be included in your cookbook!
Absolutely delicious!! So easy, I have used this on cod, walleye and haddock filets it is such a treat.
That's awesome, I'm so glad you enjoyed it! Thank you so much for the nice note :). Cara
I made this and it was sooo good! And easy! We loved it.
Hi, Heidi! That's awesome, I'm so glad you enjoyed it. Thank you for the nice note :). Cara