Panko Parmesan Baked Cod Recipe
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Crunchy panko and parmesan top, tender and flaky underneath, this Panko Parmesan Baked Cod recipe, deliver a craveable combo of bright flavors, crunch and tender, flaky fish. Drizzle a little browned-butter lemon sauce on top to finish, and oh yes!
The golden crispiness of parmesan-seasoned crunchy panko topping and bright lemon zest, over delicate, buttery cod, collide to bring an explosion of flavor the whole family will love.
If you love fish recipes, you might want to try my healthy 3 ingredient raspberry salmon, or try this similar version of Panko Crusted Salmon and this Air Fryer Halibut with no breading!
Plate it next to my Roasted Rosemary Red Potatoes or Roasted Brussels Sprouts with Honey Balsamic Glaze. Hey, why not do both?
Recipe for busy weeknights or for guests
A recipe that’s easy to toss together on a busy evening is always a huge plus and even better when it’s a healthy recipe. This yummy dish takes only 20 minutes to prepare!
Panko breadcrumbs do the magic here. Okay, not actual magic, but pretty darned close. These Japanese-style breadcrumbs are made by lightly baking coarse breadcrumbs for extra crunch. Extra crunch! Who can resist that?
You could make your own but I say, just buy them. It’s faster and not expensive. Traditionally used in deep-fried foods, panko breadcrumbs do exceptional things for baked foods too, for example, this Panko Parmesan Baked Cod. Crunch!
Why You Will Love this Panko Parmesan Baked Cod Recipe
- Fast and simple to prepare
- Crispy and loaded with tasty goodness
- Great for family meals
- A healthier alternative to fried fish
- It pairs well with so many vegetable sides
Fresh Simple Ingredients
The full list and measurements are in the printable recipe card at the end of this post.
- Panko Bread Crumbs | Lighter, more crispy than regular breadcrumbs, but you could use them if that’s all you have.
- Parmesan Cheese | Fresh grated is best here
- Lemon Zest | Don’t skip this step, zest adds zing and brightness to the fish fillets
- Garlic | Use fresh is possible, but garlic powder may be substituted
- Parsley | I used Italian flat leaf fresh parsley, curly may also be used
- Salt & Black Pepper | to taste
- Olive Oil | or use butter for a bit more flavor
- Cod Fillets | Fresh or frozen and thawed works great. Other types of fish like Mahi Mahi, Tilapia or any other mild white fish work too.
Lemon Garlic Butter Sauce (optional)
- Butter | salted or unsalted is fine, I prefer salted
- Fresh Lemon Juice | Fresh squeezed please
- Salt & Pepper to taste
- Garlic | This is optional but adds great flavor
How to make Panko Parmesan Baked Cod Recipe
Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper for easiest clean up.
In a small bowl combine the Panko crumbs, parmesan cheese, lemon zest, garlic or garlic powder, parsley, salt and pepper. Combine the breadcrumb mixture, then add olive oil (or melted butter) using a fork to combine and moisten the Panko mixture.
Place cod filets on the prepared baking sheet, pat both sides dry with paper towels, then season with salt and pepper. Divide the parmesan topping evenly onto the filets, pressing into the top of the fish, hence it is called parmesan crusted cod.
Bake for 12-16 minutes or until the fish is just cooked through and the fish flakes easily. The internal temperature should be 145 degrees F. and the topping should be golden brown. Cooking time will depend on the thickness of the fish filets. Be careful not to overcook. Serve immediately.
Make Browned Butter Lemon Butter Sauce (optional)
Place butter in a small saucepan and over medium heat, melt until butter foams up, turns a light brown with a nutty smell, stir in the lemon juice, salt and pepper, set aside.
To serve, carefully remove fish from the baking pan to a plate, drizzle with a little browned butter lemon sauce, if desired and sprinkle with a little fresh chopped parsley.
Serve with rice pilaf, rice, mashed potatoes or even french fries.
You really do not need tartar sauce for this flavorful baked fish, but you certainly can use it. If you do try my friend Sheila’s homemade tartar sauce. Don’t forget the lemon wedges to squeeze on top. Delicious with asparagus, broccoli, brussels sprouts or carrots.
Variations & Substitutions
- If dairy is a no for you, the parmesan can be replaced with a purchased vegan alternative or quickly make your own faux parm with a mix of half almond flour, half nutritional yeast and a little all-purpose seasoning like Dash.
- Olive oil can replace the butter in the lemon sauce.
- Mahi mahi, tilapia or other white fish can be used instead of cod, if you choose. Salmon also works very nicely.
- Sesame seeds add a nice richness if you want to include them in the topping.
Chef’s Tips
- Remember that fish fillets cook best for a short amount of time in a hot oven (425 in this case). It may be tempting to leave your fish in for longer than the recommended time. It doesn’t take much extra heat to turn your lovely cod with parmesan crust, into a dry, tough and unappetizing cod recipe.
- If you buy fresh cod for this recipe, it’s best to cook it in 1 or 2 days. If you aren’t able to get it cooked in that amount of time, pop it in the freezer until you’re ready. Thaw in refrigerator overnight.
- Worried your kitchen will smell like fish long after your delicious meal is finished? The solution is simple. Leave a shallow bowl of white vinegar on the countertop overnight. This will absorb lingering fishy smells. If any odors persist, try my fall simmering spices!
Gluten-Free Parmesan Crusted Baked Cod
This recipe is easily adapted to be gluten-free, simply replace the Panko breadcrumbs with gluten-free panko bread crumbs!
Frequently Asked Questions
Heck yes, you can! Your air fryer will give you a great result for some crispy topping and juicy, flakey fish. Every air fryer brand and model is different, so please refer to your operating guide for the recommended cooking time and temperature.
Frozen fish is just fine to use for this recipe. Thaw it first, either in the fridge overnight or on your kitchen counter before using. You’ll be surprised how quickly it thaws out.
You can store your leftovers in the refrigerator for 2-3 days in an airtight container. To reheat, bring your oven to 425 degrees again and pop it in, uncovered for 5-6 minutes at first. Check often to see if it needs more time. Be careful not to overdo it or you’ll end up with a tough, dry candidate for the trash can. You can use the microwave, but be prepared for soggy panko on top.
You can do this, but you won’t get the signature crunch that panko breadcrumbs deliver.
Fun Fact
Is it filet or fillet? And how do you pronounce it, well the “t” is silent for American English.
Fillet is actually both a noun and a verb. The process of cutting meat or fish off of the bone is actually filleting. While the resulting piece of boneless meat or fish was historically called a fillet, it is now often used only in reference to fish.
Filet is the alternative French spelling of fillet. The confusing part of it is that filet can also refer to boneless meat or fish. However, its most common usage in the US is for a piece of steak cut from the beef tenderloin or other expensive cut of meat. Read more about it on The Kitchn.
What to serve with Baked Cod
- Kale Slaw (be even healthier and add more color with this delish slaw!)
- Best Italian Pasta Salad with Sun Dried Tomatoes
- Red Lobster Cheddar Biscuits (biscuits & skillet bread)
- Southern-Style Green Beans
- Cheesy Asparagus Bake {No Fail!}
- Easy Corn Casserole without Jiffy
- The Best Cheesy Garlic Bread Spread (aka Liz Bread)
- Cheesy Funeral Potatoes
- The Best Key Lime Pie or this bright Lemon Cream Cheese Pie
I hope you enjoyed this healthy meal, loaded with Omega3 fatty acids. If you do, be sure to pop down below the recipe and leave a rating and a comment!
More Quick & Delicious Recipes
- Healthy Mongolian Beef
- The Best Southern Tuna Salad Recipe
- Healthy Cheeseburger Soup | Crockpot or Stovetop
- Air Fryer Steak Tips (Bites)
- Easy 30 minute Chicken Parmesan Recipe
- Best Cheesesteak Sandwich Recipe
Whether you are looking for a great Fish Fridays recipe, Lent fish recipe, or you just want to eat a bit lighter, you will love this baked cod recipe with panko parmesan.
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Equipment
- USA Pan Half Sheet Baking Pan
- Parchment Paper Baking Sheets
Ingredients
- 3/4 cup Panko bread crumbs Substitute with gluten-free or regular breadcrumbs
- 1/4 cup parmesan cheese fresh grated
- zest from one medium lemon
- 1-2 cloves garlic minced (or replace with ½ teaspoon garlic powder
- 2 tablespoons Italian Parsley chopped
- 2 tablespoons olive oil or use melted butter
- 1/4 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 4 ounce cod fillets Fresh or frozen and thawed (try other mild white fish too)
Browned Butter Lemon Garlic Butter
- 4 tablespoons butter unsalted, or salted
- 1-2 tablespoons lemon juice fresh squeezed
- 1-2 cloves garlic minced (optional)
- Salt & Pepper to taste
Instructions
- Preheat the oven to 425 degrees F, and line a rimmed baking sheet with parchment paper for easiest clean up.
- In a small bowl combine Panko, parmesan cheese, lemon zest, garlic, parsley, salt and pepper. Add olive oil (or melted butter) and combine breadcrumbs until moist.
- Place cod fillets on baking sheet, dry with paper towels and season with salt and pepper. Divide the parmesan topping evenly onto each fillet, pressing to adhere to fish.
- Bake for 12-14 minutes until the fish is opaque and just cooked through and flakes easily when cut into with a fork. Topping will be golden brown. Cooking time depends on the thickness of the filets. Be careful not to overcook as fish will turn out tough.
- Meanwhile, make browned butter lemon garlic sauce if desired. Place butter in small saucepan over medium heat, melt butter, until it foams, swirling until it starts to brown and has a nutty aroma. Stir in garlic and saute for 30-60 seconds, then remove from heat and stir in lemon juice, salt and pepper. Set aside until serving with fish.
- To serve fish, using a spatula, carefully remove fish from pan to plate, drizzle with a little browned butter lemon sauce and sprinkle with fresh chopped parsley. Serve with rice, mashed potatoes, asparagus, broccoli, brussels sprouts or a salad.
Fresh Tips
Variations & Substitutions
- If dairy is a no for you, the parmesan can be replaced with a purchased vegan alternative or quickly make your own faux parm with a mix of half almond flour, half nutritional yeast and a little all-purpose seasoning like Dash.
- Olive oil can replace the butter in the lemon sauce.
- Mahi mahi, tilapia or other white fish can be used instead of cod, if you choose. Salmon also works very nicely.
- Sesame seeds add a nice richness if you want to include them in the topping.
Gluten-Free Parmesan Crusted Baked Cod
This recipe is easily adapted to be gluten-free, simply replace the Panko breadcrumbs with gluten-free panko bread crumbs!Air Fryer Instructions
Your air fryer will give you a great result for some crispy topping and juicy, flakey fish. Every air fryer brand and model is different, so please refer to your operating guide for the recommended cooking time and temperature.Storage
You can store your leftovers in the refrigerator for 2-3 days in an airtight container. To reheat, bring your oven to 425 degrees again and pop it in, uncovered for 5-6 minutes at first. Check often to see if it needs more time. Be careful not to overdo it or you’ll end up with a tough, dry candidate for the trash can. You can use the microwave, but be prepared for soggy panko on top.Nutrition
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About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
What a perfect-looking cod recipe for dinner. So delicious. Thanks for sharing,
Thank you!
I am always looking for new ways to cook cod and this was delicious. So much flavour.
So glad you liked it!
We loved the crunchy panko and Parmesan crust on these tender cod fillets. Great recipe.
Thanks so much Beth!
This cod was amazing. My family is a bit picky so I am always looking for new recipes. This recipe is a keeper, even the kids wanted more.
Now that is a huge statement! Thanks so much!
This is the perfect Friday fish dinner! The lemon garlic browned butter really made it so incredible!
It really is!!
What a perfect dinner recipe. Love this panko parmesan baked cod. Looks fantastic.
Thank you!
We loved the crunchy cod crust! Thanks for the recipe!
You are welcome, so glad you loved it!
Love this recipe. I’ve used it with cod and even tried it with haddock and tilapia and it works well for white fish in general. So tasty and easy!
So yummy on haddock too! Will have to try tilapia!
I absolutely love this recipe. The combination of spices and the crispy outside WITHOUT frying is fantastic. it doesn’t hurt that cod is one of my favorite fish, too.
One of my favorite too and I love that it’s not fried!
I made this baked cod for dinner last night and both my husband and I loved it! Thanks so much for sharing the recipe!
Makes me so happy to hear that, thank you!
Absolutely FABULOUS! My non fish loving family RAVED about this dish! I forgot to put the brown butter sauce on the table and we didn’t even need or miss it!! The combo of flavors in the Panko made this so yummy!! Will be a weekly go to!!!
Whoop! Love hearing stories like this Beth! Thank you so much for your kind words, perhaps we will convert more non-fish loving people to try!
Awesome recipe!! I used tilapia because that was what I had on hand. I also didn’t have parmesan cheese so I substituted finely shredded Mozzarella cheese(who knew this would work). At first I didn’t think the breading would stay on, but it does. I just piled it on there. I also cooked it in my toaster oven 425 for 14 minutes. Definitely make the lemon butter sauce. Oh my goodness it was so crunchy and the sauce added the right amount of lemony buttery flavor!! I will definitely be making this often!!
Wow Dell, I love hearing how you made it yours! YAY!! So glad you loved the recipe! Thanks for your notes!