Description
Flaky cod fillets baked to perfection with a crispy, golden-brown panko and Parmesan crust. A quick and easy weeknight dinner!
Ingredients
Scale
- 1.5 lbs Cod fillets, skinless, about 1-inch thick
- 1 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup olive oil
- 1 lemon, cut into wedges, for serving
- Cooking spray
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prep Cod: Pat the cod fillets dry with paper towels.
- Combine Dry Ingredients: In a medium bowl, whisk together the panko breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, pepper, paprika, garlic powder, and onion powder.
- Add Olive Oil: Drizzle the olive oil over the panko mixture and toss with a fork until the breadcrumbs are evenly coated.
- Prepare Baking Sheet: Lightly spray a baking sheet with cooking spray.
- Arrange Cod: Place the cod fillets on the prepared baking sheet, leaving a little space between each fillet.
- Top with Panko: Generously spoon the panko mixture over each cod fillet, pressing it gently to adhere.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cod is cooked through and the panko topping is golden brown and crispy.
- Check for Doneness: Insert a fork into the thickest part of a fillet and gently twist. If the fish flakes easily and is opaque throughout, it’s done.
- Broil (Optional): For extra crispness, broil the cod for the last 1-2 minutes, watching carefully to prevent burning.
- Rest: Remove from oven and let the cod rest for a few minutes before serving.
- Serve: Serve immediately with lemon wedges.
Notes
- Fish Variations: Haddock, pollock, or tilapia can be substituted for cod. Adjust baking time accordingly.
- Breadcrumb Variations: Regular breadcrumbs can be used, but panko provides a crispier texture.
- Cheese Variations: Pecorino Romano or Asiago can be substituted for Parmesan.
- Herb Variations: Dill, chives, or thyme can be used instead of parsley.
- Spice Variations: Add red pepper flakes for heat.
- Lemon Zest: Add lemon zest to the panko mixture for extra citrus flavor.
- Make Ahead: Panko topping can be prepared up to 2 days in advance. Assembled cod can be refrigerated for up to 2 hours before baking.
- Gluten-Free: Use gluten-free panko for a gluten-free option.
- Troubleshooting:
- Panko Not Crispy: Ensure oven is preheated, use enough olive oil, and broil briefly.
- Cod is Dry: Do not overbake. Drizzle with olive oil before baking.
- Panko Burning: Reduce oven temperature or cover with foil.
- Cod Sticking: Use cooking spray or parchment paper.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes