Looking for an easy weeknight meal? This baked Parmesan Crusted Cod with panko can be prepared in less than 20 minutes, but tastes like a dish you’d get at a restaurant. A family favorite fish recipe!
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Parmesan-Crusted Cod Recipe
Are you prepared for the most tasty fish recipe EVER? Because that’s what this Parmesan Crusted Cod is. Absolutely mouthwatering.
The flaky fish is topped with a crunchy panko parmesan crust infused with lemon zest and fresh parsley. Does that not sound amazing?!
It’s a cinch to prepare and the fish tastes like something that you’d order at a restaurant.
It’s seriously good stuff and makes for such a light and healthy meal for busy weeknights!
For more tasty cod recipes, try this Blackened Cod Recipe!
Why this Cod Fish Recipe Should be Added to your Menu
- It’s such an easy recipe. Minimal ingredients are required to produce this super tasty fish.
- A source of lean protein. White fish just so happens to be naturally low in fat and is a great source of protein with 24 grams of protein per serving.
- A quick and easy meal. How many meals can you prepare in less than 20 minutes? Answer: Not many.
- Delicious. This baked fish recipe tastes like something you would get in a restaurant. The crust is so flavorful!
- It’s baked, not fried, making for a much heart healthier option. And the best part is, the baking still results in a nice crunchy topping!
- Beautiful presentation. Not only does this cod recipe taste good, but it also presents really well and looks plain tasty when it comes out of the oven. It would make a great option to serve to guests!
Ingredient Notes
This recipe only requires a few simple ingredients to make fish with one flavor-infused crunchy topping!
Cod fillets: You will need four 4-5 ounce cod fillets. Fresh cod is best, but frozen thawed fish works well too.
Panko bread crumbs: Provides a nice crunchy topping. You can use regular or whole wheat panko bread crumbs.
Parmesan cheese: For the best flavor, use freshly grated parmesan cheese.
Lemon zest: Adds a nice zesty flavor that pairs so well with the panko and parmesan. You can also add a squeeze of fresh lemon juice once the fish is cooked.
Fresh parsley: Fresh is best, but if you’re in a pinch, you can sub in dried parsley instead. Fresh dill would also work well here.
Seasonings: We keep the seasonings simple with garlic powder, salt and black pepper.
Olive oil: Is mixed in with the topping ingredients to help it get golden brown and crispy in the oven. You can use extra virgin olive oil or light olive oil.
How to Make Baked Cod With Panko and Parmesan
Step 1: Prepare the Topping
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper
- In a medium bowl, combine the panko, parmesan cheese, lemon zest, garlic powder, parsley, salt and pepper.
- Add the olive oil and toss to combine. The mixture should have a crumbly appearance.
Step 2: Place Topping on Cod Fillets
- Place cod on the sheet pan and season all over with salt and pepper.
- Divide the panko topping among the fillets, pressing lightly so that it adheres.
Step 3: Bake and Enjoy!
- Place the fish in the oven and bake for 10-12 minutes or until the topping is lightly browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center. Serve with lemon wedges and your favorite sides!
Expert Tip: I recommend cutting into a piece to double check the fish’s doneness. Keep in mind that the cooking time will depend on the thickness of the fish fillets. Thicker pieces will require longer cooking times. For best results, serve the fish up immediately while it’s warm and the crust is nice and crunchy.
Scroll to the recipe card below for the full printable recipe!
Tips for the Best Breaded Cod Recipe
- Pat the fish dry with paper towels before adding the breadcrumb mixture to the top of each fillet.
- Depending on how much topping you use for each fillet, you may find that you have some extra topping leftover. You can either sprinkle it on any vegetables you serve the fish with, or save the remaining topping to sprinkle on chicken or salmon later that week. It’s delicious on both!
- If you’re looking for the ultimate simple weeknight meal, then I suggest making the panko parmesan crust mixture in advance so that it’s all ready to go. Just make sure that you store it in the fridge to keep it fresh. Then, when that busy weeknight rolls around, all that you have to do is distribute the topping on the fish fillets and bake. Doesn’t get much easier than that!
Recipe FAQs
Definitely! The panko parmesan crust mixture would taste delicious on any type of white fish.
If you don’t have cod on hand or prefer the taste of another fish, feel free to experiment with sole, halibut, haddock, tilapia, or your other favorite fish. This recipe would work well with any of those options!
Once again, you may have to adjust the cooking time depending on the thickness of the fillet.
There are a few ways to tell if your cod is cooked. The most simple and reliable way is to check the internal temperature. The internal temperature of the fish should register 145°F when the thermometer is inserted into the thickest part of the fish.
You can also grab a fork. Once your fish hits the right temperature, the collagen in the flesh loosens up, and the meat will easily flake when you poke it with a fork.
Take a close look at the center. It should appear nearly opaque, not translucent like raw fish.
Finally, give it a gentle press. It might sound odd, but if you lightly press on the fish with your finger, it should feel about as soft as the tip of your nose.
How to Store Leftovers
Refrigerator: You can store the remaining fish in an airtight container in the fridge for up to four days.
To reheat: It’s best to reheat any leftover fish in the oven. Place the fish on a baking sheet and reheat at 350 degrees for about 10 minutes, or until the fish is warmed through.
Serving Suggestions
This fish recipe pairs well with so many different sides. Try out any of the following!
- Cranberry Walnut Coleslaw
- Cinnamon Sweet Potato Fries
- Healthy Roasted Potatoes
- Brown rice
- Steamed broccoli (or try this roasted broccoli with lemon and parmesan)
- Fresh green beans (we love these green beans with cranberries and almonds)
- Homemade tartar sauce
Recipe Variations
- To make gluten-free: Use gluten-free panko breadcrumbs instead of regular.
- To make dairy-free: Sub in a vegan parmesan cheese.
- Switch up the seasonings: Try a bit of Italian seasoning, onion powder, sweet paprika, Cajun seasoning or a dash of red pepper flakes for a kick of heat!
More Delicious Fish Recipes
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Baked Parmesan Crusted Cod
Ingredients
- 3/4 cup panko bread crumbs
- 1/4 cup freshly grated parmesan cheese
- 1 1/2 teaspoons lemon zest
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 4 four ounce cod fillets
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the panko, parmesan cheese, lemon zest, garlic powder, parsley, salt and pepper. Add the olive oil and toss to combine.
- Arrange the cod fillets on the baking sheet and season all over with salt and pepper. Divide the panko topping among the fillets, pressing lightly so that it adheres.
- Place in the oven and bake for 10-12 minutes or until the topping is lightly browned and the fish is mostly opaque (just cooked through), with a trace of translucence in the center (cut into a piece to check). Cooking time will depend on the thickness of the fillets. Serve immediately.
Video
Notes
- Depending on how much topping you use for each fillet, you may find that you have some extra topping leftover. You can either sprinkle it on any vegetables you serve the fish with, or save the remaining topping to sprinkle on chicken or salmon later that week. It’s delicious on both!
- Leftover fish can be stored in the fridge for up to four days.
Nutrition
This recipe was originally posted in February 2020 and was updated in October 2024 to include more helpful tips and photos.
Soooooo friggin’ good!!! I did add about a tablespoon of Cajun seasoning to the panko mix. Thank you so much for this recipe!!
Yum!! Love the addition of the Cajun seasoning! Will definitely try that out sometime! I’m so happy you enjoyed it and I appreciate the glowing review :)
Very tasty. Kept the fish moist.
Glad it was a hit! Thanks so much for the 5 star review!
Delicious and yet easy. Substituted dill for parsley. Damn it was fine.
Amazing – so glad you enjoyed it! Love the dill substitution too.
Love the recipe, very simple and delicious. Only change made was using real garlic.
Amazing! I bet real garlic would be delicious too :)