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!
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!
- 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.
- 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 Classic 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:
- Shredded Brussels Sprout Salad With Lemon & Parmesan
- Colcannon Irish Mashed Potatoes With Cabbage
- Crispy Shallot Roasted Potatoes
- Roasted Carrots & Leeks
More Seafood Recipes on Tastefully Grace!
- Blackened Salmon Avocado Tacos
- Seared Tuna Avocado Boats
- Roasted Cod in White Wine Broth
- Clams on Toast With Tomatoes, Corn & Salami
- 8×8" or 9×13" baking dish (whatever size baking dish your fish fits in)
- 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
- 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 degrees for 11-16 minutes depending on the thickness of your cod. Cod is done when the thickest part is opaque and flaky.