If you’re looking for a fast, foolproof weeknight dinner that will have everyone swooning at the table, this Panko Parmesan Baked Cod is the answer. The crisp, golden crust is a savory blanket over flaky, tender cod, and the best part? It’s ready in just over 20 minutes. There’s hardly any prep, absolutely no messy frying, and the flavor is off the charts thanks to a dynamic mix of parmesan, buttery panko, vibrant herbs, and a sunny kick of lemon. This is the kind of dish that feels special but couldn’t be simpler to make, making it perfect for even the busiest of evenings.

Why You’ll Love This Recipe

Speedy & Simple: With only a handful of pantry-friendly ingredients, you’ll have dinner from oven to table in about 20 minutes.
No-Fuss, No-Fry: Baking the fish guarantees juicy fillets and crunchy, golden crust—no spattering oil or babysitting pans!
Big Flavors, Little Effort: The panko and parmesan create a crave-worthy texture, while lemon and herbs keep things bright and fresh.
Versatile & Adaptable: Works beautifully with any mild white fish and plays well with different herbs and cheese—perfect for using up what you already have.

Ingredients You’ll Need

Gather these simple ingredients for a dinner that truly delivers:

Panko Breadcrumbs: The key to that ultra-crunchy topping. Panko outshines regular breadcrumbs for this crispy crust.
Parmesan Cheese: Adds salty richness and melts into the panko for extra flavor and texture. Pre-grated or freshly grated both work.
Salted Butter: Brings everything together, giving the topping its irresistible golden finish. Save a little extra for brushing over the top!
Mayonnaise: Adds just the right amount of creaminess to keep the cod moist. Trust me, don’t skip this ingredient.
Dijon Mustard: For a gentle tang and that subtle backbone of flavor.
Dried Basil: Earthy, herby notes that perk up the whole dish. Feel free to try Italian seasoning in a pinch.
Freshly Chopped Parsley: For a fresh, green finish and subtle hint of pepper. Adds color and life.
Lemon Zest & Lemon Juice: These bring the brightness! They cut the richness of the crust and perfectly complement the fish.
Cod Fillets: Also works with haddock, pollock, or any firm white fish you like. Patting them dry ensures the topping sticks.

Tip: You can always adjust the herb and lemon levels to match your mood!

Variations

This recipe is wide open for experimentation:

Swap the White Fish: Try haddock, grouper, or even tilapia if cod isn’t available.
Spice it Up: Add a pinch of smoked paprika or cayenne pepper to the panko mixture for a little heat.
Herb Switch: Use dill, chives, or tarragon in place of parsley and basil for a different herbal kick.
Cheesy Upgrade: Mix in a tablespoon of shredded mozzarella or asiago for extra gooeyness.
Gluten-Free: Use gluten-free panko or even crushed rice crackers—a super easy swap!

How to Make Panko Parmesan Baked Cod

Step 1: Prep

Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper to make cleanup a breeze.

Step 2: Make the Topping

In a medium mixing bowl, stir together panko breadcrumbs, parmesan cheese, melted butter, mayo, dijon, dried basil, chopped parsley, lemon zest, and lemon juice until the mixture is cohesive and crumbly. It should hold together when pressed between your fingers.

Step 3: Prepare the Fish

Pat the cod fillets dry with paper towels—this helps the crispy crust stick. Set them onto your prepared baking sheet, spacing them apart a bit.

Step 4: Top the Cod

Using your hands (the best kitchen tool!), scoop up handfuls of the panko mixture and press it onto the top of each fillet, patting gently so it adheres. Don’t worry if some crumbs tumble down the sides!

Step 5: Bake

Slide the tray onto the middle rack and bake for 10 minutes. Then, move the tray up to the top rack and bake 1 more minute—the crust turns gorgeously golden.

Step 6: Rest and Serve

Once baked, let the cod rest right on the tray for 5-10 minutes. This makes the topping even crispier and the fish flakier. Serve with extra lemon slices for a bright finish.

Pro Tips for Making the Recipe

Dry Your Cod: Moisture is the enemy of a crispy crust! A thorough pat-down really does make a difference.
Don’t Skip the Mayo: This keeps the fish extra juicy and helps the topping stick.
Use Fresh Lemon: Bottled juice can’t compare for flavor or brightness—fresh zest is essential here.
Watch Closely at the End: Moving the fish to the top rack for that last minute gives you that dreamy, browned topping, but don’t walk away!
Let It Rest: Giving the cod a short rest after baking ensures a flaky, moist interior with a truly crunchy crust.

How to Serve

This baked cod shines as the star of the plate, so pair it with sides that let it stand out:

With a Simple Green Salad: A pile of crisp greens tossed with vinaigrette is all you need to keep things fresh and light.
Over Fluffy Rice or Quinoa: The buttery crumbs and flaky cod are heavenly with a spoonful of grains.
Alongside Roasted Veggies: Roasted broccoli, asparagus, or carrots add color and balance.
In Tacos or Pitas: Flake up the fillets, tuck into tortillas or pitas with cabbage slaw and a squeeze of lime for a totally new twist.

Don’t forget a few extra lemon wedges—everyone will want them!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover cod and crumb topping to an airtight container and refrigerate for up to 2 days. The crust is best fresh, but leftovers make great fish sandwiches or salad toppers.

Freezing

While technically possible, this dish tastes best straight from the oven—the crumb coating can go a bit soft after thawing. If you do freeze, wrap tightly and reheat from frozen on a sheet tray to revive the crisp.

Reheating

To re-crisp the topping and warm the fish, bake leftovers in a 350°F oven for 8-10 minutes. Avoid the microwave, as it softens the crust.

FAQs

Can I use frozen cod fillets?
Yes, just make sure to thaw them completely and pat very dry. Excess moisture can prevent the topping from getting crispy and the fish from baking evenly.

How do I know when the cod is cooked through?
The flesh will turn opaque and flake easily at the thickest part when gently pressed. Avoid overcooking—to keep it moist and tender, check after the minimum baking time.

Can I prepare the crumb topping ahead of time?
Absolutely! The panko mixture can be made a day in advance and stored in the fridge. Assemble and bake when ready.

Is this recipe good for meal prep?
It’s best enjoyed fresh, but leftovers make fantastic cold fish sandwiches or salad add-ins. Just don’t expect the crust to stay quite as crunchy.

Final Thoughts

This Panko Parmesan Baked Cod offers huge flavor with barely any effort and is ideal for busy weeknights when you want something special—without hovering over the stove. Try it once and you’ll keep coming back: it’s crunchy, zesty, and simply delicious. Grab a lemon, some flaky fish, and get cooking—your next favorite dinner is waiting!

Panko Parmesan Baked Cod Recipe