Crispy Baked Cod with Parmesan Panko Topping
A crisp baked cod recipe with lemon, garlic, Parmesan, panko, and olive oil. Bake until the fish is opaque, flakes easily, and reaches 145°F / 63°C.
Ingredients
- 4 cod fillets (about 6 oz / 170g each), fresh or thawed from frozen
- 2 tablespoons olive oil (extra virgin)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup Parmesan cheese, finely grated (about 25g)
- ¼ cup panko breadcrumbs (about 30g), or gluten-free breadcrumbs
- 2 tablespoons fresh parsley, chopped (about 8g)
- Salt and black pepper to taste
- Optional: ¼ teaspoon smoked paprika
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
- Pat cod fillets dry with paper towels and season both sides with salt and pepper.
- In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard until smooth.
- Add garlic, Parmesan, panko, parsley, and smoked paprika (if using); mix until crumbly.
- Place cod fillets in the baking dish and spoon the topping evenly over each fillet.
- Bake for 12–15 minutes, or until the cod flakes easily and reaches 145°F in the thickest part.
Notes
Use thawed or fresh cod for best results
Substitute gluten-free breadcrumbs for a gluten-free version
Topping can be prepared in advance and stored for up to 2 hours
Leftovers refrigerate well for up to 2 days
Nutrition is estimated per cod fillet with olive oil, Parmesan, and panko topping; optional sides are not included.
Reheat leftovers until hot throughout; for food safety, reheated leftovers should reach 165°F / 74°C.
Substitute gluten-free breadcrumbs for a gluten-free version
Topping can be prepared in advance and stored for up to 2 hours
Leftovers refrigerate well for up to 2 days
Nutrition is estimated per cod fillet with olive oil, Parmesan, and panko topping; optional sides are not included.
Reheat leftovers until hot throughout; for food safety, reheated leftovers should reach 165°F / 74°C.