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!
¾cupPanko bread crumbsSubstitute with gluten-free or regular breadcrumbs
¼cupparmesan cheesefresh grated
zest from one medium lemon
1-2clovesgarlicminced (or replace with ½ teaspoon garlic powder
2 tablespoonsItalian Parsleychopped
2tablespoonsolive oilor use melted butter
¼teaspoonkosher salt
¼ teaspoonblack pepper
44 ouncecod filletsFresh or frozen and thawed (try other mild white fish too)
Browned Butter Lemon Garlic Butter
4tablespoonsbutterunsalted, or salted
1-2 tablespoons lemon juicefresh squeezed
1-2 clovesgarlicminced (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.
Notes
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.