Few things are quite as satisfying as sitting down to a plate of Panko Parmesan Baked Cod: a dish that practically glows with golden, crispy crust and tender, flaky fish underneath. This easy dinner feels a little fancy but comes together in under 30 minutes, making it perfect for weeknights or casual entertaining. With each bite, you get the nutty richness of Parmesan, a toasty crunch from panko, and just the right zip from garlic and herbs—there’s a reason it’s a favorite in my kitchen!
Ingredients You’ll Need
The beauty of Panko Parmesan Baked Cod is how it transforms humble staples into something truly craveable. Each ingredient has a role to play: from building the crispy exterior to adding layers of flavor and color. Here’s what you’ll need and why it matters:
- Cod fillets: Their mild flavor and flaky texture are the perfect canvas for a bright, crunchy crust.
- Panko breadcrumbs: These Japanese-style crumbs give unbeatable crispiness—far superior to regular breadcrumbs for this recipe.
- Grated Parmesan cheese: Adds a savory, nutty depth that melts beautifully into the crust.
- Garlic powder: Infuses the coating with gentle aromatic warmth without overpowering the delicate fish.
- Dried parsley: Offers fresh color and a light herbal note to brighten up every bite.
- Paprika: A dash lends lovely color and a subtle smokiness to the crust.
- Salt: Essential for drawing out the flavors from every ingredient and seasoning the fish perfectly.
- Black pepper: Adds a mild kick that accentuates all the other flavors.
- Olive oil: Drizzled on top, it helps the crust crisp up to golden perfection in the oven.
- Large egg: Acts as the “glue” to make the panko-Parmesan mixture stick—simple, but so important!
- Lemon wedges: Squeezing fresh lemon just before serving makes everything taste brighter and fresher.
How to Make Panko Parmesan Baked Cod
Step 1: Preheat and Prep
Start by heating your oven to 400°F (200°C). While it warms up, line your baking sheet with parchment paper or give it a quick greasing. This little step helps prevent sticking and makes cleanup a breeze—trust me, you’ll appreciate it after.
Step 2: Mix the Crunchy Coating
Grab a shallow bowl and stir together the panko breadcrumbs, grated Parmesan, garlic powder, dried parsley, paprika, salt, and black pepper. This is where the magic happens: every pinch you add here means more flavor in every bite of your Panko Parmesan Baked Cod!
Step 3: Beat the Egg
In a separate bowl, whisk your egg until it’s smooth and frothy. The egg’s job is to help the crumb mixture cling to the fish, ensuring plenty of that crave-worthy crunch once baked.
Step 4: Coat the Cod Fillets
Pat each cod fillet dry with a paper towel—this small step lets the coating stick better and keeps the fish from steaming. Dip each piece first into the beaten egg, letting any extra drip off, then gently press both sides into the panko-Parmesan mixture so it’s fully coated.
Step 5: Arrange and Drizzle
Lay the coated fish on your baking sheet, giving them a bit of breathing room so the heat can circulate. Drizzle (or lightly brush) olive oil over each fillet to guarantee a nicely crisped crust—don’t skip this, it really makes a difference!
Step 6: Bake to Perfection
Slide the tray into your hot oven and bake for 15 to 18 minutes. When your Panko Parmesan Baked Cod is golden and flakes easily with a fork, you’re good to go. For extra crunch, pop the fish under the broiler for the last minute or two—but watch closely to avoid burning!
Step 7: Serve with Lemon
Transfer the fillets to plates and serve right away with fresh lemon wedges. A generous squeeze over the top just before eating lifts all the flavors and balances the richness perfectly.
How to Serve Panko Parmesan Baked Cod
Garnishes
Brighten up your platter with a sprinkling of chopped fresh parsley or chives, and serve extra lemon wedges on the side. For a bit of heat, try a dash of red chili flakes or a few capers for that briny kick—it’s all about what makes you happy!
Side Dishes
This dish goes beautifully with light, vibrant sides. I adore pairing Panko Parmesan Baked Cod with roasted asparagus, a zippy arugula salad, or even garlicky sautéed spinach. For something heartier, opt for creamy mashed potatoes or a simple rice pilaf to soak up any extra flavors.
Creative Ways to Present
Make your Panko Parmesan Baked Cod dinner extra-special by plating the fish atop a bed of lemony couscous or herb-blistered vegetables. For a fun twist, try slicing the cooked fillets into bite-sized pieces and serving them atop crostini as party appetizers—the crisp crust is always a hit!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the fillets cool to room temperature, then refrigerate them in an airtight container. The crust will soften a bit overnight, but the flavor remains just as wonderful for the next day’s lunch or dinner.
Freezing
You can freeze Panko Parmesan Baked Cod if needed. Wrap each fillet tightly in foil or parchment, store them in a freezer bag, and freeze for up to two months. When you’re ready to enjoy, thaw in the fridge overnight for best texture.
Reheating
For the best results, reheat the cod in a 350°F oven for about 10 minutes, or until warmed through. This helps revive much of that original crispiness and keeps the fish from drying out. Microwaving works in a pinch but may soften the crust.
FAQs
Can I use frozen cod for Panko Parmesan Baked Cod?
Absolutely! Just make sure to thaw it completely and pat dry very well before breading—this prevents a soggy crust and ensures that signature crisp texture.
Could I swap out cod for another type Main Course
Definitely! Haddock and tilapia are great alternatives because of their mild flavor and similar texture, but even salmon works if you enjoy a richer fish paired with the crispy Parmesan coating.
Is there a gluten-free option for this recipe?
Simply use gluten-free panko breadcrumbs and double-check your Parmesan is gluten-free. It’s an easy swap that works deliciously well—no one will notice the difference.
What can I do if I don’t have Parmesan cheese?
You can substitute with Pecorino Romano or Asiago for a sharper taste, or skip the cheese and add a bit of nutritional yeast for a dairy-free twist; the flavor and crunch will still shine.
How do I know if my cod is fully cooked?
The fish should flake easily with a fork, and the inside should be opaque all the way through. If you have a food thermometer, aim for an internal temperature of 145°F (63°C) for perfect results every time.
Final Thoughts
With how simple, speedy, and incredibly flavorful it is, Panko Parmesan Baked Cod just might become your new go-to for effortless weeknight dinners or lighter special occasions. Give it a try—you’re in for a treat that tastes like it took twice the effort but comes together in a flash!
Print
Panko Parmesan Baked Cod Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delicious and easy recipe for Panko Parmesan Baked Cod that results in crispy, flavorful fish fillets. This dish is perfect for a quick weeknight dinner or a special seafood meal. The combination of panko breadcrumbs and Parmesan cheese creates a golden, crunchy coating that pairs perfectly with the tender cod fillets.
Ingredients
Cod Fillets:
- 4 cod fillets (about 6 ounces each)
Panko Parmesan Coating:
- ¾ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other:
- 3 tablespoons olive oil
- 1 large egg
- lemon wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper or grease.
- Prepare the Coating: Mix panko breadcrumbs, Parmesan cheese, garlic powder, parsley, paprika, salt, and pepper in a shallow bowl. Beat the egg in a separate bowl.
- Coat the Cod: Pat dry the cod fillets, dip in egg, then coat with the panko mixture. Place on the baking sheet, drizzle with olive oil.
- Bake: Bake for 15–18 minutes until golden and flakes easily. Serve with lemon wedges.
Notes
- For extra crispiness, broil the cod for the last 1–2 minutes of baking.
- This recipe can also be made with haddock or tilapia for variety.
Your email address will not be published. Required fields are marked *