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Panko Parmesan Baked Cod Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 22 minutes
  • Yield: 2 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: American

Description

This Panko Parmesan Baked Cod recipe features tender, flaky cod fillets coated in a flavorful blend of panko breadcrumbs, parmesan cheese, fresh herbs, and tangy mayonnaise. Baked to golden perfection, it offers a satisfying crunch on top complemented by bright lemon undertones, making it an easy, elegant main course that’s ideal for weeknight dinners or entertaining.

Ingredients

Units Scale

For the Crispy Topping

  • 3/4 cup (45 g) panko breadcrumbs
  • 1/2 cup (50 g) grated parmesan cheese
  • 4 tablespoons (56 g) salted butter, softened
  • 1 tablespoon (14 g) salted butter, melted
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried basil
  • 2 tablespoons freshly chopped parsley
  • Zest of 1 lemon
  • Juice of 1/2 lemon

For the Fish

  • 1 pound (453 g) cod fillets

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper to prevent sticking and set aside.
  2. Mix Crispy Topping: In a medium bowl, combine panko breadcrumbs, grated parmesan, softened butter, mayonnaise, Dijon mustard, dried basil, chopped parsley, lemon zest, and lemon juice. Mix until the ingredients are fully incorporated into a slightly moist, crumbly mixture.
  3. Pat Dry Cod Fillets: Using paper towels, pat the cod fillets dry to ensure they bake up flaky and allow the topping to adhere well. Place the fillets evenly spaced on the prepared baking sheet.
  4. Add Topping to Fish: Scoop and gently press the panko parmesan mixture onto the tops of the cod fillets. Evenly distribute the topping, pressing gently to help it stick. If any mixture falls to the sides, that’s fine.
  5. Bake the Cod: Place the baking sheet on the middle rack of the oven and bake for 10 minutes, or until the fish is opaque and flakes easily with a fork.
  6. Brown the Topping: After the initial bake, move the baking sheet up to the top rack. Bake for an additional 1 minute to lightly brown and crisp up the topping. Keep a close eye to prevent burning.
  7. Rest and Serve: Remove the tray from the oven and let the cod fillets rest for 5-10 minutes. This helps the juices redistribute and the topping set. Serve warm with extra lemon wedges if desired.

Notes

  • Make sure to pat the cod fillets dry for best texture and topping adherence.
  • For a thinner topping layer, spread mixture over more fillets or use larger fillets.
  • If you prefer a crispier topping, broil for 30-60 seconds instead of baking on the top rack, but watch closely to avoid burning.
  • This recipe works with other mild white fish such as haddock or tilapia.
  • Add a pinch of red pepper flakes to the topping for a spicy kick.

Nutrition

  • Serving Size: 1/2 pound cod fillet with topping (approx. 226 g)
  • Calories: 440
  • Sugar: 2g
  • Sodium: 680mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 37g
  • Cholesterol: 122mg

Find it online: https://emilyquickdinners.com/panko-parmesan-baked-cod-recipe/