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Panko Parmesan Baked Cod Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4 servings
Calories: 236 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3/4 cup Panko bread crumbs Substitute with gluten-free or regular breadcrumbs
  • 1/4 cup Parmesan Cheese fresh grated
  • 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 4 ounce cod fillets Fresh or frozen and thawed (try other mild white fish too)
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 & pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F, and line a rimmed baking sheet with parchment paper for easiest clean up.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • This recipe is easily adapted to be gluten-free, simply replace the Panko breadcrumbs with gluten-free panko bread crumbs!
  • 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.
  • 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.
  • 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.

Nutrition Information

Calories 236kcal (12%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 0.5g Cholesterol 35mg (12%) Sodium 420mg (18%) Potassium 58mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 569IU (11%) Vitamin C 5mg (6%) Calcium 105mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 236

% 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.