Panko Parmesan Baked Cod Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4 servings
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Calories
236 kcal
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Course
Main Course
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Cuisine
American
Panko Parmesan Baked Cod Recipe
Description
The recipe uses cod fillets seasoned lightly with salt and pepper, topped with a moistened mixture of panko breadcrumbs, fresh Parmesan, lemon zest, garlic, and parsley, which crisps in a 425°F oven. This combination creates a crunchy crust that contrasts the fish's delicate, flaky texture. The topping is pressed onto the fish to adhere well and develop color during baking.
Alongside, a browned butter lemon garlic sauce is prepared by melting butter until nutty and fragrant, then accented with garlic and fresh lemon juice to enhance the flavor complexity. This sauce can be spooned over the fish after baking, adding moisture and richness.
The dish is versatile; the breadcrumb mix can be adapted to gluten-free options, and other mild white fish may be substituted. Serving the finished fish with the lemon butter sauce adds brightness and indulgence.
Leftovers keep well refrigerated for a couple of days and are best reheated in an oven to preserve the topping’s texture. Avoid overcooking the fish to prevent dryness and toughness.
Ingredients
- 3/4 cup panko bread crumbs Substitute with gluten-free or regular breadcrumbs
- 1/4 cup Parmesan Cheese fresh grated
- lemon 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 ounce cod Fresh or frozen and thawed (try other mild white fish too, fillets
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 to taste
- black 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
- Substitute traditional breadcrumbs with gluten-free panko for a gluten-free version.
- Use an air fryer for a crispier topping and juicy fish, adjusting cooking times per your model.
- Store leftovers in the refrigerator up to 2-3 days; reheat uncovered in an oven at 425°F for best texture.
- Replace parmesan with vegan alternatives like a mix of almond flour and nutritional yeast for dairy-free diets.
- Other white fish such as mahi mahi, tilapia, or salmon can be used instead of cod.
- Sesame seeds can be added to the topping for added richness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 420mg | 18% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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