Baked cod topped with panko crumbs, lemon, parsley, and garlic is an easy way to turn your cod into a delicious dinner in just a few steps!
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This lemon herb panko crust is crispy and light, complimenting a flaky, fresh piece of cod. This recipe is easy enough to serve for a weeknight dinner, but just as impressive to serve for company on the weekend!
Serve with a Brussels Sprout Salad or Smashed Potatoes.
Ingredients
- Fresh cod – I typically use cod fillets, which are thin pieces of cod that bake quickly! Cod loins also work but take a bit longer to bake!
- Panko breadcrumbs – panko breadcrumbs are extra crispy, making for a light and crispy crumb on top of your cod!
- Flat leaf Italian parsley – parsley adds a pop of green and freshness.
- Garlic – garlic. Enough said.
- Lemon juice – lemon and cod is a classic combo, adding balance, brightness and acidity.
- Lemon zest – lemon zest adds that fresh lemony taste without adding a ton of acid.
- Butter – butter binds the breadcrumbs together while packing in flavor and a touch of richness.
Ingredient Substitutions
- Cod – substitute halibut for cod. Halibut is typically more expensive and a bit firmer in texture (less flaky).
- Panko – substitute regular breadcrumbs for panko which are a bit less crispy!
- Butter – substitute olive oil for butter. The crumbs may not be as golden brown and rich in taste.
Cod Fillets vs. Cod Loins
Cod fillets are thinner pieces that bake faster and are typically more delicate and flaky. Cod loins are thicker pieces that have a meatier texture and are typically more expensive.
Although you can use either cut for this recipe, I recommend cod fillets!
Are Breadcrumbs the Same As Panko?
Panko are Japanese breadcrumbs that are finer, drier and flakier than regular breadcrumbs, resulting in a lighter, crispier crust.
Check out delicious Chicken Parmesan with panko breadcrumbs too!
Frequently Asked Questions (FAQs)
No, panko is not typically gluten free. But can buy special gluten free panko!
Panko is typically next to traditional breadcrumbs and cornmeal in the grocery store, or in the international/Asian foods aisle
Fresh cod lasts 1-2 days in the refrigerator before baking.
What to Serve With Baked Cod
Serve baked cod with a fresh salad, potatoes or roasted vegetables:
More Seafood Recipes on Tastefully Grace!
Baked Cod With Lemon-Parsley Panko
Equipment
- 8×8" or 9×13" baking dish (whatever size baking dish your fish fits in)
Ingredients
- 1 pound cod fillets,
- ¾ cup panko breadcrumbs
- 1 large garlic clove, minced
- 4 tablespoons butter, melted
- 2 tablespoons finely chopped fresh Italian parsley, packed
- ½ lemon, juiced
- ½ teaspoon lemon zest, packed
- Salt & pepper
Instructions
- Grease a baking dish, and arrange your cod in the dish.
- In a small bowl, mix together lemon juice and 1 tablespoon melted butter. Drizzle lemon butter on fish.
- In a medium bowl, mix together panko, garlic, parsley, lemon zest, and salt and pepper to taste. Add 3 tablespoons melted butter and stir until combined.
- Add panko mixture to top of cod, lightly pressing so it adheres to the cod. It’s okay if some panko falls off the fish!
- Bake at 400℉ for 11-16 minutes depending on the thickness of your cod. Cod is done when the thickest part is opaque and flaky.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! I love this recipe. I’ve made it three times in the last two weeks. It’s the little details that make it outstanding. An immune system disorder limits the foods I can eat, and one them is garlic 😱. But the addition of lemon zest, absent from many recipes, adds zing along with the lemon juice. I also add some fresh dill for flavor. Putting the fish into the lemon butter mixture for a bit while prepping the panko is genius. It tenderizes an already tender fish, and makes it more forgiving if I am busy and it cooks a minute or two over the time I set. Such a simple recipe, but it’s restaurant quality for me. I don’t get to go out to restaurants, so I’m especially grateful. The acid of the lemon and zest, the crunch of the panko, a bit of dill, and butter (I have to use slightly less) adds up to a special dinner I can whip up in half an hour, even when I’m tired. Thank you!
Hi Kimberly,
Wow, I am so thrilled you loved my cod recipe!! Thanks so much for letting me know. Please do keep me posted if you try any other recipes. I would love to hear from you!
Grace
This recipe exceeded my expectations! It was delicious! Served it with some saffron rice and broccoli. Very easy to make and full of flavor! It will be a regular dish from now on.
Hi Jay,
Love the side dishes 🙂 I’m really glad the cod turned out well!! Thanks for letting me know.
Grace