Crispy Baked Cod with Panko is very easy to prepare and a delicious family-friendly recipe. Mild cod fillets are topped with a simple panko breadcrumb topping seasoned with fresh lemon, garlic, and parsley. It’s an ideal choice for busy weeknights, but also a very tasty option when entertaining. This recipe is low carb and gluten free friendly.
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We have been eating a ton of seafood lately for the healthy Omega 3’s. I’ve had to get more creative to come up with more ways to prepare it that even the kids will enjoy.
This Crispy Baked Cod is one of the best cod recipes, especially for families. It’s based on a very similar recipe for Baked Crispy Lemon Garlic Salmon.
It’s simply baked cod with crispy panko breadcrumbs that are seasoned with lemon, garlic, and fresh parsley.
Why This Recipe Works
This is a super quick and easy recipe. The breadcrumbs are simply a topping for the fish which makes this recipes quicker and easier than preparing breaded cod with eggs and flour. You can also use tilapia, halibut, or any other mild whitefish with this recipe.
It’s a great choice for busy weeknights. Cod is also very kid friendly, as cod is very mild and tends to have no fishy taste.
It’s a healthier alternative to fried cod, yet you still get that satisfying crunchiness from the baked on breadcrumbs.
This cod recipe can be made with gluten free bread crumbs and it’s also lower in carbohydrates that traditionally breaded fish.
Step-By-Step Instructions
Ingredients
- 1.5 pounds cod fish fillets
- 1/4 cup seasoned panko breadcrumbs (can use gluten free panko, if needed)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh parsley (minced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh squeezed lemon juice
- 2 tablespoons butter (melted)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Mince the garlic and parsley. Juice a half of a lemon, then cut the remaining half into slices. You can bake the lemon slices with the cod, or use it raw as a garnish.
Create!
Cut the cod into 4 fillets, if necessary, and place on a baking sheet.
Chef’s Tip: you can pat the cod with paper towels if it’s excessively wet. I find it best to keep the fish slightly moist to help the breadcrumbs stick to the top of it.
In a small bowl, combine the breadcrumbs, salt, pepper, parsley, garlic, lemon juice and melted butter. Stir until well combined. The mixture will be thick.
Press the breadcrumb mixture onto the tops of the cod fillets. It doesn’t have to be perfect or cover the entire top of the fish completely. If you have thinner, larger fillets, you may want to double the breadcrumb mixture.
Chef’s Tip: if you would like, you can place lemon slices around the fillets to roast. Don’t place them on top until after the fish is baked, or the bread crumbs won’t get crispy.
Bake for 10-12 minutes or until the internal temperature of the cod reads 145°F on an oven thermometer inserted into the center of the thickest part of the fillet. The cod will also be opaque throughout and flake easily with a fork when it’s done cooking.
If you want a crispier topping, you can place the cod under the broiler for a minute or two, watching closely to ensure that it doesn’t burn.
Present!
Garnish with lemon slices and additional fresh parsley, if desired.
Tips and Techniques
- You can pat the cod with paper towels if it’s excessively wet, but it is best to keep the fish slightly moist to help the breadcrumbs stick to the top of it.
- Freshly squeezed lemon juice and fresh parsley are best, but you can use bottled lemon juice and dried parsley if needed. Your cod will still be very flavorful!
- Bake lemon slices along the sides of the cod to serve as garnish once the dish is ready. Do not put them on top while baking or the bread crumbs won’t get crispy where they are covered.
- Store leftover baked cod in an airtight container in the refrigerator. Use within 3 days.
FAQ’s
What Do You Serve With Baked Cod?
This dish is one that can be paired with a huge variety of side dishes, as well as crusty bread or salad.
Potatoes, sweet potatoes, rice, pasta (like the pasta in this recipe for Garlic Parmesan Shrimp Pasta) make for heartier sides. You could also keep the meal a bit lighter and serve just about any vegetable with it, especially green veggies like broccoli, asparagus, and Brussels sprouts.
More Cod Recipes
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Crispy Baked Cod with Panko
Ingredients
- 1.5 pounds cod fish fillets
- 1/4 cup seasoned panko breadcrumbs (can use gluten free)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh parsley (minced, or 1/2 teaspoon dry)
- 3 cloves garlic (minced)
- 1 teaspoon lemon juice (fresh squeezed)
- 2 tablespoons butter (melted)
Instructions
- Preheat oven to 400°F.
- Cut the cod into 4 fillets, if necessary, and place on a baking sheet.1.5 pounds cod fish fillets
- In a small bowl, combine the breadcrumbs, salt, pepper, parsley, garlic, lemon juice, and melted butter. Stir until well combined. The mixture will be thick.1/4 cup seasoned panko breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon fresh parsley, 3 cloves garlic, 1 teaspoon lemon juice, 2 tablespoons butter
- Press the breadcrumb mixture onto the tops of the cod fillets. It doesn’t have to be perfect or cover the entire top of the fish completely. If you have thinner, wider fillets, you may want to double the breadcrumb mixture.
- Bake for 10-12 minutes or until the internal temperature of the cod reads 145°F on an oven thermometer inserted into the center of the thickest part of the fillet. It should also be opaque throughout and flake easily with a fork.
- For a crispier topping, place the cod under the broiler for a minute or two, watching closely to ensure that it doesn’t burn.
- Garnish with lemon slices and additional fresh parsley, if desired.
Notes
Tips and Techniques
- You can pat the cod with paper towels if it's excessively wet, but it is best to keep the fish slightly moist to help the breadcrumbs stick to the top of it.
- Freshly squeezed lemon juice and fresh parsley are best, but you can use bottled lemon juice and dried parsley if needed. Your cod will still be very flavorful!
- Bake lemon slices along the sides of the cod to serve as garnish once the dish is ready. Do not put them on top while baking or the bread crumbs won’t get crispy where they are covered.
- Store leftover baked cod in an airtight container in the refrigerator. Use within 3 days.
Nutrition
This recipe was originally published on July 6, 2020. It was updated with step-by-step instructions, new images, tips, techniques and FAQ’s in February 2023.
