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Crispy Panko-Crusted Baked Cod

Close-up of two flaky white fish fillets with a golden, crispy baked cod weeknight crust, garnished with parsley.
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A quick and simple recipe for baking cod fillets with a crunchy panko crust, perfect for a weeknight meal.

Ingredients

Scale
  • 2 (6 ounce) cod fillets, fresh or thawed
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter
  • 1 clove garlic, minced
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup.
  2. Pat the cod fillets very dry using paper towels. This step helps achieve crispiness.
  3. In a small bowl, mix the melted butter, minced garlic, parsley, salt, and pepper. Brush this mixture evenly over the top surface of each cod fillet.
  4. Place the panko breadcrumbs on a shallow plate. Gently press the buttered side of each fillet into the panko, coating the top surface firmly.
  5. Place the crusted fillets on the prepared baking sheet, panko-side up. Drizzle the tops lightly with olive oil.
  6. Bake for 12 to 15 minutes, or until the fish is opaque throughout and the panko crust is golden brown and crisp. Cooking time depends on the thickness of the fish.
  7. Remove from the oven and immediately squeeze fresh lemon juice over the fillets before serving.

Notes

  • For extra crispiness, you can briefly place the baking sheet under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • Use firm white fish like haddock or pollock if cod is unavailable.
  • Serve with a quick side salad or roasted asparagus for a complete meal.

Nutrition

Find it online: https://delishdreams.com/crispy-baked-cod-weeknight-recipe/