If you’re craving a dish that feels both indulgent and light, the Parmesan Panko Baked Cod Recipe delivers a perfect balance of crispy, cheesy, and flaky goodness. This recipe takes humble cod fillets and turns them into a mouthwatering meal with a golden, crunchy parmesan-panko topping that locks in moisture while adding that irresistible texture. Whether you’re cooking a weeknight dinner or impressing guests, this Parmesan Panko Baked Cod Recipe will quickly become one of your favorites thanks to its simplicity, bold flavors, and elegant presentation.
Ingredients You’ll Need
Gathering the ingredients for this Parmesan Panko Baked Cod Recipe is a breeze, and each one plays a crucial role in bringing the dish to life. From the tender cod itself to the fresh and aromatic seasonings, every item adds flavor, moisture, or texture, making the final dish a harmonious celebration of taste.
- 2 pounds cod fillets: The star of the dish, fresh or thawed cod provides a mild, flaky canvas perfect for baking.
- 1 teaspoon kosher salt: Enhances the natural flavors in the fish without overpowering it.
- 1/2 teaspoon ground black pepper: Adds a gentle warmth and subtle kick.
- 1 cup panko breadcrumbs: Creates that essential crunchy coating that crisps beautifully in the oven.
- 1/3 cup grated parmesan: Brings a sharp, nutty richness that pairs impeccably with the mild cod.
- 1/2 teaspoon garlic powder: Imparts a delicate, savory depth without overwhelming the dish.
- 1/2 teaspoon onion powder: Adds subtle sweetness and complexity.
- 1/2 teaspoon dried thyme: Offers a fragrant herbal note that brightens the overall flavor.
- 1/4 cup melted butter: Ensures the coating crisps up gorgeously while adding richness.
- Optional – slices of lemon, chopped parsley for serving: Brighten and freshen the dish right before serving with a splash of citrus and a pop of green color.
How to Make Parmesan Panko Baked Cod Recipe
Step 1: Preheat the Oven
Start by setting your oven to 450 degrees Fahrenheit. This high heat is essential for crisping the panko and parmesan crust quickly without drying out the delicate cod inside.
Step 2: Prepare the Cod
Place the cod fillets on a clean surface or cutting board and pat them dry with paper towels. This step is key to helping the crust stick better. Then, season both sides evenly with kosher salt and ground black pepper to amplify the naturally subtle fish flavors.
Step 3: Mix the Coating
In a small bowl, combine the panko breadcrumbs, grated parmesan, garlic powder, onion powder, and dried thyme. This blend forms the flavorful, crunchy crust that makes this Parmesan Panko Baked Cod Recipe so irresistible.
Step 4: Butter the Fish
Brush melted butter on both sides of each fillet. The butter not only adds richness but also helps the panko-parmesan mixture adhere perfectly, while promoting a beautifully golden finish when baked.
Step 5: Apply the Crust
Sprinkle the panko mixture evenly over both sides of each buttered fillet. Make sure each piece is generously coated so every bite has that satisfying crunch and cheesy bite.
Step 6: Arrange on Baking Sheet
Place the coated fillets on a baking sheet lined with parchment paper or aluminum foil for easy cleanup and even cooking. Give the pieces some space so the heat circulates nicely around the fish.
Step 7: Bake to Perfection
Bake the cod for 8 to 12 minutes. You’ll know it’s done when the crust is golden brown and the fish flakes easily with a fork. For perfect doneness, the internal temperature should reach 145 degrees Fahrenheit on an instant-read thermometer. Watching the crust transform under the heat is always a little moment of kitchen magic.
Step 8: Serve and Enjoy
Once out of the oven, serve immediately to keep that crust as crunchy as possible. Add optional lemon slices for squeezing over and sprinkle chopped parsley for fresh color and brightness.
How to Serve Parmesan Panko Baked Cod Recipe
Garnishes
A simple garnish can elevate this dish from great to unforgettable. I love a few fresh lemon slices for a splash of zesty brightness that cuts through the richness and brings the flavors together. Sprinkle chopped fresh parsley to add a lively green contrast and a hint of herbal freshness, enhancing both appearance and aroma.
Side Dishes
This Parmesan Panko Baked Cod Recipe pairs wonderfully with a variety of sides. Consider serving it alongside sautéed green beans or garlic-roasted asparagus for a vibrant veggie option. Creamy mashed potatoes or a light, lemony quinoa salad complement the crispy cod beautifully and round out the plate without overpowering the fish.
Creative Ways to Present
For an eye-catching presentation, serve the cod fillets over a bed of lightly dressed mixed greens or atop a swirl of lemon butter sauce. A sprinkle of extra parmesan or freshly cracked black pepper just before serving also adds that restaurant-quality touch that makes the meal feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers refrigerated in an airtight container for up to 2 days. To prevent the crust from getting soggy, gently separate fillets with parchment paper if stacking.
Freezing
If you want to save some for later, place the baked and cooled cod fillets in a freezer-safe container or bag. Use within one month for best quality. Thaw overnight in the refrigerator before reheating.
Reheating
To maintain that signature crispy crust when reheating, pop the cod in a preheated 375-degree oven for about 10 minutes or until warmed through. Avoid microwaving if possible to keep the texture intact.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cod is perfect because of its mild flavor and flaky texture, you can swap in haddock, pollock, or even halibut. Just adjust the cooking time depending on the thickness of the fillets.
Is there a way to make this dish gluten-free?
Yes! Simply substitute gluten-free panko breadcrumbs or crushed gluten-free crackers to keep the dish safe for those avoiding gluten without sacrificing crunch.
Can I make this recipe dairy-free?
For a dairy-free version, swap out the parmesan for a vegan cheese alternative and replace butter with olive oil. The flavor and texture will still be deliciously satisfying.
How do I know when the cod is fully cooked?
The best way is to use an instant-read thermometer; the internal temperature should reach 145 degrees Fahrenheit. The fish should also flake easily when tested with a fork.
Can I prepare the coated fish ahead of time?
Yes, you can coat the fish with butter and panko mixture and keep it covered in the fridge for up to an hour before baking. This makes it easy to prep in advance for a quick dinner later.
Final Thoughts
I wholeheartedly encourage you to try this Parmesan Panko Baked Cod Recipe and experience how a few simple ingredients come together to create something truly special. The crispy parmesan crust contrasted with tender, flaky fish is a delightful surprise every time. It’s a recipe you’ll want to make again and again, whether for your family, friends, or just because you deserve a delicious treat.
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Parmesan Panko Baked Cod Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Parmesan Panko Baked Cod recipe features tender, flaky cod fillets coated with a crispy, golden crust made from panko breadcrumbs and grated Parmesan cheese, seasoned with garlic, onion powder, and thyme. It’s a quick, easy, and flavorful dish perfect for a healthy weeknight dinner or special occasion.
Ingredients
Fish
- 2 pounds cod fillets
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Crust Mixture
- 1 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
Other
- 1/4 cup melted butter
- Optional: slices of lemon, chopped parsley for serving
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) to ensure it reaches the right temperature for a crispy, golden crust.
- Prepare the Cod: Place the cod fillets on a clean surface or cutting board, then pat them dry with paper towels. Season both sides with kosher salt and ground black pepper to enhance the flavor of the fish.
- Make the Crust Mixture: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and dried thyme. Mix thoroughly to blend the seasonings evenly with the panko and cheese.
- Butter the Fish: Use a brush to coat both sides of each cod fillet with the melted butter. This adds moisture and helps the crust adhere while baking.
- Coat with Panko Mixture: Generously sprinkle the panko and Parmesan mixture over both sides of each fillet, pressing lightly to help it stick to the buttered surface.
- Prepare for Baking: Line a baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier. Arrange the coated cod fillets on the sheet in a single layer.
- Bake the Cod: Bake in the preheated oven for 8 to 12 minutes, or until the crust is golden brown and the fish is cooked through. The fish should reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) when checked with an instant-read thermometer.
- Serve: Remove from the oven and serve immediately. Optionally, garnish with fresh lemon slices for squeezing and chopped parsley to brighten the dish.
Notes
- Patting the fish dry before seasoning helps the crust stick better.
- Use an instant-read thermometer to ensure the fish is cooked perfectly without overcooking.
- For extra flavor, add a sprinkle of paprika or cayenne pepper to the panko mixture.
- Serve with sides like steamed vegetables, rice, or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven to maintain crispiness.
