Parmesan Panko Crusted Cod

Crispy oven baked cod with panko and parmesan is an incredibly delicious and easy weeknight meal the whole family will devour.

I mean, who can resist tender, flaky fish with a crispy panko Parmesan topping baked to golden brown perfection?

The best part is you don't even need an air fryer or a pan full of spattering oil -- your oven does all the work!

This parmesan and panko crusted cod recipe takes just minutes to make, so it's the perfect easy weeknight dinner, but also special enough for date night or company. Serve with Caprese Salad and Roasted Sweet Potatoes for a complete meal.

For another fast and easy fish dinner, be sure to try Air Fryer Salmon Bites!

Cod fillets. Try to get four fish fillets of similar size and even thickness so they cook evenly and are all done at the same time. You can use fresh cod fillets or frozen and defrosted fish.

Panko bread crumbs. Panko crumbs are also known as Japanese breadcrumbs. They have a super crunchy texture and are a great way to make oven baked cod with a crispy topping -- no frying necessary! You can also use regular breadcrumbs, but the topping won't be quite as crunchy.

Parmesan cheese. Freshly grated Parmesan adds delicious nutty flavor to the crunchy topping.

Cajun seasoning. I use Tony Chachere's Creole Seasoning, which is a delicious blend of salt, red pepper, black pepper, chili powder, garlic powder, and dehydrated garlic. Use your favorite blend or a combo of these seasonings.

Italian seasoning. Italian seasoning is filled with flavorful, aromatic herbs like oregano, basil, thyme, rosemary, and sometimes marjoram.

Lemon zest. The zest is the most flavorful part of the lemon and tastes amazing in the panko mixture. Save the lemon juice for the finished dish. Adding moisture before baking can keep the topping from getting nice and crispy.

Mayonnaise & Dijon mustard. A thin layer of mayo mixed with Dijon keeps the fish moist and gives the panko crust something to adhere to.

How to Make Panko Parmesan Crusted Cod

1. Prep the oven and pan.

Position an oven rack in the upper third of the oven. Preheat to 425.

Place a wire baking rack inside a rimmed baking sheet. If you don't have a baking rack, line the sheet pan with parchment paper or aluminum foil sprayed with nonstick cooking spray.

2. Prep the cod.

Pat the fish dry with paper towels. This is really important to keep the bread crumb topping from getting soggy.

Season both sides of the fish with salt and pepper and place them on the prepared baking sheet.

3. Make the mayonnaise mixture.

In a small bowl, stir together the mayonnaise and Dijon mustard.

Brush a thin layer of the mayo mixture on top of each piece of fish.

4. Make the panko breadcrumb mixture.

In a separate medium bowl, stir together the panko, Cajun seasoning, Italian seasoning, lemon zest, melted butter, and Parmesan cheese.

Place 2 heaping tablespoons of the buttery panko breadcrumbs on top of the fish. Gently press the breadcrumbs onto the mayonnaise coating.

5. Bake, serve, enjoy!

Bake fish for 12-14 minutes or until the internal temperature of the fish reaches 145 degrees and the fish flakes easily with a fork. The actual cooking time will depend on the thickness of the cod filets.

Serve with tartar sauce and lemon wedges.