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.

Why use panko bread crumbs for crispy crust?

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 white fish.

Substitutions for Cod

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!

Do I need to dry cod before cooking?

Make sure to dry your cod fillets. This will help create the nice crispy panko bread crumb coating.

Why did my cod turn out tough?

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.

Crispy Baked Cod with Panko Recipe

Ingredients

Units Scale

3–4 (6 ounce) cod fillets
1/2 cup Panko breadcrumbs
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
2 gloves 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

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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!

Author: Elena
Prep Time: 10 min
Cook Time: 15 minutes
Category: Savory
Method: Italian
Cuisine: Italian