Baked Cod Lemon Herb Panko (Print Version)

Flaky cod fillets with a golden lemon herb panko crumb for a light, flavorful main dish.

# Recipe Ingredients:

→ Fish

01 - 4 cod fillets (6 oz each), skinless and boneless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Panko Crumb Topping

04 - 1 cup panko breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 2 teaspoons fresh thyme leaves, chopped
08 - 1 tablespoon lemon zest (from 1 lemon)
09 - 2 tablespoons grated Parmesan cheese
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon crushed red pepper flakes
12 - 3 tablespoons olive oil
13 - 1 tablespoon fresh lemon juice

→ For Baking

14 - Olive oil spray for greasing
15 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the fish in a single layer.
02 - Pat cod fillets dry with paper towels. Season both sides with salt and pepper. Arrange fillets in the prepared baking dish.
03 - In a medium bowl, combine panko breadcrumbs, parsley, dill, thyme, lemon zest, Parmesan, garlic powder, and red pepper flakes. Stir in olive oil and lemon juice until the mixture is evenly moistened.
04 - Spoon the panko mixture evenly over the cod fillets, pressing gently to adhere.
05 - Bake for 15 to 20 minutes, or until the topping is golden brown and the cod flakes easily with a fork (internal temperature should reach 145°F).
06 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The golden crunch of the panko against delicate cod creates that perfect restaurant-style texture in your own kitchen
  • It comes together in 35 minutes start to finish but tastes like it required far more effort
  • Leftovers reheat beautifully for the next days lunch without losing that satisfying crisp
02 -
  • Dry cod thoroughly before seasoning or the panko will slide off during baking
  • Do not overcrowd the baking dish or the fish will steam instead of bake properly
  • Watch closely after 15 minutes since panko can go from golden to burnt quickly
03 -
  • Room temperature fish cooks more evenly than cold from the refrigerator
  • Use gluten-free panko for a dietary-friendly version without sacrificing texture

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