Panko Crusted Cod

5 from 2 votes

Crispy baked panko crusted cod with Parmesan, lemon, and herbs. An easy 30-minute fish dinner that's flaky, golden, and delicious.

Prep Time5

Cook Time15

Total Time20

Course: dinner, Main Course

Cuisine: American, European

Keyword: baked, fish

Servings:

Calories: 322kcal

Prep the oven: Preheat oven to 425°F (220°C). Line a baking sheet or baking dish with parchment paper. Pat the cod fillets dry well with paper towels. This helps the topping crisp properly.
Make the crispy topping: In a medium bowl, combine panko breadcrumbs, olive oil (or melted butter), lemon zest, parsley, Parmesan cheese, and salt. Mix until the breadcrumbs are evenly coated and slightly moistened.
Prepare the cod: Season both sides of the cod fillets with salt and black pepper. Place the fillets on the prepared baking sheet, leaving a little space between each fillet so the topping crisps properly.
In a small bowl, mix Dijon mustard with 1–2 teaspoons lemon juice (optional, but recommended for extra freshness). Brush the top of each fillet with the mustard mixture.
Coat the fish: Spoon the panko mixture evenly over the mustard-coated side of the fish and gently press so it adheres well.
Bake: Bake for 12–15 minutes, depending on the thickness of the fillets, until the topping is golden and crispy, the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Serve: Serve immediately with lemon wedges and extra chopped parsley.

Optional mix-ins: Feel free to add italian seasoning, paprika, chili flakes, or swap/add herbs like dill, coriander, thyme, or mint.
Use thicker fillets : Use thick, center-cut cod fillets if possible. They cook more evenly and stay moist and flaky. Thin tail pieces tend to cook faster and can dry out more easily.
Butter vs. olive oil: Butter gives a richer flavor and deeper golden color, while olive oil keeps the recipe lighter while still crisp and delicious.
Air fryer version: Air fry at 400°F (200°C) for 8–10 minutes, depending on thickness.
Serving ideas: Serve with roasted potatoes, rice, mashed potatoes, asparagus, green beans, roasted broccoli, sautéed spinach, a fresh salad, tartar sauce, or garlic yogurt sauce.
Make ahead: I recommend preparing this dish fresh for the best texture, but the breadcrumb mixture can be made up to 2 days in advance and stored in the refrigerator.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to help keep the topping crispy. Avoid microwaving if possible.