Tired of dry, boring fish for dinner? I get it. You try to make something healthy, and it turns out bland. You want crispy, but it ends up soggy.
This Panko Parmesan Baked Cod recipe is the answer. It’s so simple, you can’t mess it up. You get a super crispy, cheesy crust and perfectly flaky fish inside, every single time. Let’s make fish something to look forward to.
The Easiest Panko Parmesan Baked Cod
This recipe is a weeknight game-changer. It’s fast, uses simple ingredients, and tastes like it came from a restaurant. The crunchy panko and salty parmesan are a perfect match for the mild, flaky cod.
What You’ll Need
- 4 cod fillets (about 6 oz each)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- Lemon wedges, for serving
Kitchen Tools
- Baking sheet
- Parchment paper
- Shallow dish or plate (for breading)
- Small bowl (for melted butter)
- Measuring cups and spoons
Pro Tips
Here are a few tricks I’ve learned over the years that make a big difference.
- Pat It Dry: Use paper towels to pat the cod fillets completely dry before you start. A dry surface helps the topping stick and get extra crispy.
- Press, Don’t Sprinkle: When you coat the fish with the panko mixture, gently press it down. This helps create a solid crust that won’t fall off during baking.
- Don’t Overbake: Fish cooks fast. It’s done when it flakes easily with a fork. Check it a minute or two before the timer goes off to be safe. Dry fish is the enemy.
How to Make Panko Parmesan Baked Cod
Step 1: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: In a shallow dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, parsley, salt, and pepper. Stir it all together.
Step 3: Brush each cod fillet with a little bit of olive oil. This helps the topping stick.
Step 4: One by one, place each fillet into the panko mixture. Press the topping onto the top and sides of the fish to coat it well.
Step 5: Place the coated fillets on the baking sheet. Drizzle the melted butter over the top of each one.
Step 6: Bake for 12-15 minutes. The fish should be opaque and flake easily, and the topping will be golden brown and crispy. Serve right away with a squeeze of fresh lemon.
Substitutions and Variations
Don’t have everything on hand? No problem. Cooking is all about making things work for you.
| Original Ingredient | Good Substitution | Notes |
|---|---|---|
| Cod | Haddock, tilapia, or halibut | Cooking time might change slightly. |
| Panko Breadcrumbs | Regular breadcrumbs or crushed crackers | Panko gives the best crunch, but others work. |
| Parmesan Cheese | Asiago or Romano cheese | These cheeses also have a nice salty flavor. |
| Butter | Olive oil or a dairy-free butter | Drizzle with oil instead for a dairy-free option. |
Meal Pairing Suggestions
This cod is great on its own, but it’s even better with the right side dish. Here are a few ideas that work really well.
| Category | Suggestions | Why It Works |
|---|---|---|
| Vegetables | Roasted Asparagus or Green Beans | Roasting brings out their sweetness and they can cook in the oven at the same time. |
| Starches | Lemon Rice or Quinoa | A simple grain soaks up the flavors and makes the meal more filling. |
| Salads | Simple Arugula Salad with Vinaigrette | The fresh, peppery greens cut through the richness of the cheesy crust. |
Leftovers and Storage
If you have any leftovers, they are easy to store. Just put them in an airtight container in the fridge. They will last for up to 2 days.
To reheat, use the oven or an air fryer at 350°F for a few minutes. This will help make the topping crispy again. Avoid the microwave, as it will make the crust soggy.
Dietary Swaps and Nutrition
Need to adjust this for a specific diet? Here are some simple swaps.
| Diet | Ingredient Swap | Instructions |
|---|---|---|
| Gluten-Free | Use gluten-free panko breadcrumbs. | Follow the recipe exactly as written. |
| Dairy-Free | Use a dairy-free Parmesan cheese alternative and olive oil instead of butter. | Mix the panko with the dairy-free parm and drizzle with olive oil before baking. |
Nutritional information is an estimate and can vary based on the exact ingredients used.
Frequently Asked Questions
Q1. Can I use frozen cod fillets?
Ans: Yes, but you must thaw them completely first. Make sure to pat them extra dry with paper towels before you start, as frozen fish can hold a lot of water.
Q2. Can I make this in an air fryer?
Ans: Absolutely. Set the air fryer to 380°F (190°C) and cook for about 8-10 minutes. The topping gets super crispy in the air fryer.
Q3. My panko topping didn’t get brown. What did I do wrong?
Ans: You probably didn’t do anything wrong. If the fish is cooked but the top isn’t brown enough, you can turn on the broiler for just a minute. Watch it very closely so it doesn’t burn.
Wrapping Up
See? Making delicious, crispy fish at home is not hard at all. This recipe is one of my go-to meals when I want something quick and tasty without a lot of fuss.
Now it’s your turn. Give this Panko Parmesan Baked Cod a try this week. Come back and leave a comment to let me know how it turned out. I love hearing from you.
