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
Scale
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.
