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–+ servings
Four golden brown panko crusted cod fillets served with lemon wedges and fresh herbs on a white platter.
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Panko Crusted Cod

Author: Sandra Valvassori

sandravalvassori.com

This crispy Panko Crusted Cod is the ultimate easy dinner! Light, flavorful, and ready in under 30 minutes, it's a restaurant-worthy meal that even the kids will love it. Perfect for busy weeknights or even a beautiful brunch.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4

Ingredients

  • 1 lemon
  • 3/4 cup panko (unseasoned)
  • 3 Tablespoons chopped fresh parsley
  • 1 Tablespoon olive oil
  • 4 thick cod fillets about 4 ounces each
  • Kosher salt and freshly ground black pepper
  • 4 Tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 Tablespoons Dijon mustard

Instructions

  • Using a microplane, zest the lemon over a small bowl, then add the panko and parsley. Set aside. Slice half of the zested lemon into thin slices and leave the other half whole.
  • Grease the bottom of a 9x13 baking dish with olive oil and add the lemon slices to the bottom of the dish (this is optional). Pat the cod fillets dry with paper towels, then add them to pan placing them on top of the lemon slices. Use the remaining lemon half to drizzle the cod fillets, then season each fillet with a pinch of salt and pepper. Set aside.
  • Melt the butter in a small saucepan. Remove from heat and add the garlic; let sit for a minute or two to infuse the butter, then add to the panko mixture. Stir to combine, ensuring all the breadcrumbs are well coated with butter.
  • Brush the dijon mustard over the top of each fillet. Spread the panko on top of the fillets (about 3 heaping tablespoons per fish), pressing gently so it adheres. Cook until fish flakes easily with a fork and the panko topping is beautifully golden, about 10 to 15 minutes. Serve immediately with extra lemon wedges, if desired.
  • Quick Tip: The fish is ready when it flakes easily with a fork and hits an internal temperature of 145°F but cooking time will vary depending on how thick your fish fillets are. I recommend checking on them around the 10-minute mark. If the fish is cooked through but the topping isn't as golden as you'd like, you can pop it under the broiler for a minute or two to crisp it up.

Notes

    • Choosing the best fish - Fresh or frozen fish will work. When picking out fish, go for fillets that smell clean and ocean-fresh (not overly fishy). The texture should be firm, not mushy or slimy. Frozen cod works great for this recipe but make sure it’s fully thawed before you start.
    • Baking time and oven temperature - I prefer to bake the cod fillets at 425ºF. The high oven temperature ensures the panko crumb topping gets nice and toasty in the relative short bake time. Your cook time will depend on how thick your fillets are. Thicker pieces (1 1/2-inch thick or more) usually need around 12 minutes at 425°F, while thinner ones (less than 1-inch thick might cook through in closer to 8–10 minutes. Your cod fillets are done when they reach 145°F internally, or when you prod at a fillet with a fork and it easily breaks into big flakes.
    • If possible, choose thicker fillets - This way the breadcrumb coating has time to get nice and crispy without overcooking the fish.
    • Place under broiler for an extra golden, crispy crust - A few minutes before your fish is done cooking, place the baking dish under the broiler. Keep a close eye on it so the crumbs don't burn and the fish doesn't overcook.