Crispy Baked Cod with Panko Recipe
Updated May 21, 2025, Published May 12, 2022
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Crispy Baked Cod with Panko is an easy, flavorful, and light dinner. Flaky cod fillets are topped with lemon, garlic, and parsley, Panko breadcrumbs, and baked to perfection! This recipe will save you on busy weeknights!
You’ll love my cod baked in parchment. Get ideas for what to serve with cod!
Why This Is The Best Recipe
This panko-baked cod is light, flaky, and easy enough for any night of the week. The best baked cod starts with fresh ingredients, a buttery lemon-garlic crust, and an oven technique that keeps every bite crispy and juicy. Serve with Tuscan roasted broccoli or quick steamed asparagus.
“This is a must try! My family loves this one and now have it weekly! We have used cod and rockfish with spectacular results!”
– DANA
Recipe Ingredients
The best part about this recipe is that it requires only a few good-quality, fresh ingredients. It deserves a spot on your list of weeknight dinners!
- Cod Fillets: Mild, flaky white fish that holds up beautifully under a crispy panko topping.
- Panko Breadcrumbs: Light, airy Japanese-style breadcrumbs that create an ultra-crispy crust.
- Lemon Zest: Adds bright, fresh flavor that cuts through the richness of the buttery panko.
- Fresh Garlic: Infuses the breadcrumbs with aromatic, savory depth.
- Paprika: Adds a hint of warmth and color to the coating.
- Fresh Parsley: Brings a fresh, herby pop to balance the richness.
- Extra Virgin Olive Oil: Helps toast the panko and adds fruity richness to the crust.
- Butter: Adds golden color and richness to the crispy topping.
- Salt and Black Pepper: Essential seasoning to enhance every flavor in the dish.
- Lemon Slices (for serving): A squeeze of fresh lemon at the end brightens the fish and brings it all together.
Substitutions and Variations
- Parmesan Cheese Crusted: Mix ¾ cup freshly grated Parmigiano into the breadcrumbs for extra flavor—always grate your own for the best taste! Serve with fettuccini Alfredo pasta!
- Spicy: Add a pinch of red pepper flakes to the breadcrumb mixture. You’ll love my blackened cod recipe.
- Deluxe Crust: For a fun twist, swap panko for crushed crackers, regular breadcrumbs, cornflakes, pretzels, or hearty potato chips.
- Gluten-Free: Use gluten-free panko—it works beautifully with this recipe. Try my baked flounder with lemon butter.
See recipe card for quantities.
How to Make Panko-Crusted Baked Cod
Baking cod in the oven is a foolproof and easy method for tender, flaky fish. Here’s how to make it. It’s one of those fish recipes you’ll keep coming back to repeatedly.
Step #1: Preheat oven to 425 degrees F and line a baking sheet with foil or parchment paper.
In a small bowl, combine the panko breadcrumbs, garlic, lemon zest, parsley, olive oil, and paprika. Stir with a fork to combine. Set the panko mixture aside.
Step #2: Place the fillets onto the prepared baking sheet. Drizzle 2 teaspoons olive oil and lemon juice over the cod fillets, then sprinkle with sea salt and pepper.
Step #3: Top each fillet with 2 to 3 tablespoons of panko topping, and press down gently to ensure the topping stays on top of the fish.
Step #4: Add a slice of butter on top of each fillet. The butter melts into the topping and creates the perfect taste and texture.
Bake for 12 to 14 minutes, or until the fish flakes easily and is opaque in the center. An instant-read thermometer should read 145°F when inserted into the thickest part of the cod filets.
My Pro Tip
Recipe Tips For Crispy Baked Cod
- Pat cod fillets completely dry so the panko coating crisps up beautifully.
- Lightly season the cod before breading for full flavor in every bite.
- Toast the panko in olive oil for a richer, golden crunch.
- Gently press the breadcrumb coating onto the fish for the best crispy layer.
- Bake at 425°F for the perfect balance of tender cod and crispy topping.
- Use a wire rack so the hot air crisps the bottom as well as the top.
- Finish with a quick broil (1–2 minutes) for a gorgeous golden crust, but watch carefully!
- Serve immediately while the coating is hot and crunchy—crispy cod waits for no one!
FAQ’s
Cod is both a nutritious and flavorful fish loaded with lean protein, vitamins, and minerals. It’s high in protein and low in fat and carbohydrates. It is a great source of Vitamin B6 and B12. It’s also low in mercury and this baked cod fish is only 115 calories per serving. Cod is a healthy fish option to enjoy year around.
Crunchy panko crumbs provide a gorgeous golden brown topping to the fish fillets. Cod is so flaky and tender I enjoy the contrast with the buttery and soft flaky white fish.
Cod is a delicate, flaky, mild white fish. It works well with this recipe, but you can use other white fish varieties such as: Haddock, Pollack, Black Cod, Stripped Bass, Hake, Mahi Mahi, Grouper. You can even use salmon if that is easiest to find!
Make sure to dry your cod fillets. This will help create the nice crispy panko bread crumb coating.
If your fish turns out tough, it’s probably because it was overcooked. It’s an extremely lean fish that is very unforgiving when cooked for too long.
Storage and Reheating
Fish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Freezing: Cooked fish can be frozen for up to 1 month, but texture may change once reheated—fresh is always best! Reheat in the oven at 350ºF for 10 minutes—add a splash of water to keep it moist. Avoid microwaving, as it can dry out the fish.
Serving Suggestions
Serve this recipe with Honey Glazed Carrots, Parmesan Orzo Pasta. You can also check out these What to Serve with Cod (50+ Best Side Dish Recipes)!
This delicate cod recipe is the perfect main dish for several side options! Make my Oven Roasted Potatoes and Crusty Bread with a side of Italian Orange and Fennel Salad.
Make a surf and turf dinner with these recipes- How to Cook Steak in a Pan (Perfect Recipe) and How to Cook a Small Prime Rib Roast Recipe.
If you want to serve appetizers, try Hot Mascarpone Spinach Artichoke Dip or Italian Stuffed Zucchini (vegetarian)!
Don’t forget dessert! Best Brown Butter Apple Pie, Classic Italian Tiramisu Recipe, Italian Apple Cake, or Creamy Frozen Lemon Bars with Graham Cracker Crust.
More Seafood Recipes:
- Fried Butterfly Shrimp Recipe (Easy and Crunchy)
- Stuffed Calamari Recipe
- Crispy Calamari Air Fryer Recipe (Easy and Light)
- Best Italian Seafood Salad Appetizer (Insalata di Mare)
- King Crab Salad Recipe (Simple and Easy)
- Baked Salmon with Pesto Recipe (Easy)
- Seared Scallops with Lemon Butter Sauce
- Classic Lobster Bisque Recipe (Easy)
- Salmon Steak Recipe
- Seared Sea Bass With Lemon Butter Herb Sauce.
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Panko Crusted Cod Recipe
Ingredients
- 3-4 6-ounce cod fillets
- ½ cup Panko breadcrumbs
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
- 1 tablespoon extra virgin olive oil + 2 teaspoons
- 1 tablespoon butter, divided into slices (one for each fillet)
- Salt and Pepper to taste
- lemon wedges, optional: for serving, cut into wedges
Instructions
- Preheat oven to 425°F, and lining a baking sheet with parchment paper or tinfoil. Use paper towels to pat the cod fillets dry.
- In a small bowl, combine the panko breadcrumbs, garlic, lemon zest, parsley, olive oil, and paprika. Stir with fork to combine. Set aside.
- Place the fillets onto the prepared baking sheet. Drizzle 2 teaspoons olive oil and lemon juice over the cod fillets, then sprinkle with sea salt and pepper.
- Top each fillet with 2 to 3 tablespoons of panko topping, and press down gently to ensure the topping stays on top of the fish. Add a slice of butter on top of each fillet.
- Bake for 12 to 14 minutes or until the fish flakes easily and is opaque in the center. According to the USDA, an instant read thermometer should read 145°F when inserted into the thickest part of the cod.
- Serve hot with lemon wedges, and a side of your favorite vegetable, and bread!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a must try! My family loves this one and now have it weekly! We have used cod and rockfish with spectacular results!
Yum! I love that it’s a recipe everyone loves!
Ciao Elena, I made this for dinner tonight & it was SO delicious! So easy to prepare & nice & light! I will definitely make this again! My side dish was broccoli, cauliflower, parsnips, caramelized onions & purple cabbage! I didn’t use fresh garlic, hubby is not a fan, but used onion& garlic powders, parsley, black pepper & the lemon zest & juice! YUM! YUM!
Sounds like an amazing dinner! YUMMMM