Crispy Baked Cod with Panko
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.
Servings: 4 servings
Calories: 223kcal
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.
Video
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
Serving: 1serving | Calories: 223kcal | Carbohydrates: 6g | Protein: 32g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 484mg | Potassium: 729mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg