Panko Parmesan Baked Cod is an easy 20-minute dinner with flaky white fish and a crisp, buttery breadcrumb topping. The panko is toasted before baking, then paired with Parmesan for a golden crust that stays crunchy while the cod cooks until tender and moist.
As a cookbook author and professional recipe developer, I love cod for quick weeknight dinners because its mild flavor works with so many simple seasonings. This version uses just a handful of ingredients and requires only about 5 minutes of prep.
Serve it with lemon wedges, roasted vegetables, rice or a simple salad for an easy seafood dinner.
With all of the baked cod recipes I've tried. And there were many. This is the best one for me. It turned out very flavorful! Thank you!
- our reader, Timothy
Recipe Inspiration
I love seafood for easy weeknight dinners or even an at home date night! Cod is a winner because it's a mild white fish that goes well in so many dishes!
This panko parmesan baked cod is one of the easiest and most delicious dinner recipes. I especially love the crunchy topping - there's just something about panko breadcrumbs that make any dish so good! It's the best way to make cod in my opinion!
Some pairing ideas for this recipe are rice pilaf, French fries, or green beans. Don't forget some homemade tartar sauce! Yum.
If you're looking for other seafood and fish recipes, check out our Garlic Butter Steelhead Trout, Sesame Ahi Tuna, and Spicy Shrimp Lettuce Wrap recipes! They're all so delicious.
How Long to Bake Cod
Cod fillets usually take 12 to 15 minutes at 350°F, depending on their thickness.
Thin fillets may cook closer to 12 minutes, while thicker center-cut pieces can need a few minutes longer. The most reliable way to check doneness is with an instant-read thermometer.
Cod is done when it reaches 145°F in the thickest part and flakes easily with a fork. The flesh should look opaque and moist rather than translucent.
Jump to:
- Recipe Inspiration
- How Long to Bake Cod
- Why You'll Love this Recipe
- Can You Use Frozen Cod?
- Ingredients
- Why Use Panko for Baked Cod?
- Directions
- What Temperature Should Baked Cod Be?
- How to Keep the Panko Topping Crispy
- Tina's Tips and Tricks
- Kitchen Equipment
- Recipe Substitutions/Variations
- Frequently Asked Questions
- Recipe Storage and Reheating
- Other Recipes to Try
- Panko Parmesan Baked Cod
Why You'll Love this Recipe
Here's why you'll absolutely love this Panko Parmesan Baked Cod recipe.
- Ready in 20 minutes:Â About 5 minutes of prep and 15 minutes in the oven.
- Crispy without frying:Â Toasted panko creates a golden, crunchy topping in the oven.
- Tender, flaky fish:Â Cod stays moist underneath the crisp Parmesan crust.
- Easy weeknight dinner:Â Simple ingredients and minimal cleanup make this great for busy nights.
Can You Use Frozen Cod?
Yes. Frozen cod works very well for this recipe as long as it is fully thawed before baking.
Thaw frozen cod overnight in the refrigerator, then pat the fillets very dry with paper towels. Removing excess moisture is especially important for this recipe because wet fish can prevent the panko topping from staying crisp.
Fresh cod also works well. Look for firm, moist fillets with a mild smell and no discoloration.
Ingredients
Here are the simple ingredients you will need for this white fish recipe:
- Panko Breadcrumbs: You can also use regular breadcrumbs or seasoned breadcrumbs if you prefer.
- Unsalted Butter: Melted butter to make buttery panko breadcrumbs!
- Kosher Salt and Black Pepper
- Parmesan Cheese - Grated parmesan or shredded parmesan works just fine
- Cod fillets - or any flaky white fish fillets, like mahi mahi. You can use fresh fish or thawed, frozen fish. If you're unsure of what to buy, ask your local grocery store!
- Lemon wedges - For topping. Nothing is better than fresh lemon juice squeezed over fish!
Why Use Panko for Baked Cod?
Panko breadcrumbs have a larger, flakier texture than traditional breadcrumbs, which helps them stay lighter and crispier in the oven.
For this recipe, I toast the panko in butter before adding it to the fish. This gives the breadcrumb topping a head start on browning, so the cod can cook through without needing to stay in the oven long enough to brown raw breadcrumbs.
Directions
Let's make this parmesan crusted cod recipe together!
Step 1
Heat oven to 350 degrees F. Line a baking sheet pan with foil or parchment paper and spray with cooking spray. Set aside. Melt butter in a non-stick skillet over medium heat. Add panko breadcrumbs and toast for 3-4 minutes, until golden brown. Set the crispy topping aside.
Step 2
Place cod on prepared baking sheet. Dry fish with paper towels, then sprinkle with salt, pepper, and prepared panko breadcrumb mixture.
Step 3
Top with parmesan cheese and bake for 12-15 minutes, or until the internal temperature of the fish is 145F.
Step 4
Top pieces of cod with additional parmesan and serve the baked fish with lemon wedges. Enjoy!
What Temperature Should Baked Cod Be?
Cod is done when it reaches an internal temperature of 145°F and flakes easily with a fork. The fish should be opaque and moist, not translucent in the center.
How to Keep the Panko Topping Crispy
- Pat the cod completely dry. Excess moisture can steam the breadcrumb topping.
- Toast the panko first. Browning the breadcrumbs in butter before baking creates a crispier crust.
- Don't overcrowd the pan. Leave space around each fillet so moisture can escape.
- Bake uncovered. Covering the fish traps steam and softens the topping.
Tina's Tips and Tricks
Here are some expert tips and tricks for this easy recipe.
- Choose similarly sized fillets. Even thickness means they'll finish cooking at roughly the same time.
- Finely grate the Parmesan. It distributes more evenly and melts into the topping better.
- Use a thermometer for thick fillets. Cod can dry out quickly once overcooked, so 145°F is your best indicator.
- Serve right away. The breadcrumb crust softens as it sits.
Kitchen Equipment
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
- Baking Tray: Quality baking trays will level up your cooking. These baking trays are great quality and will last!
- Fish Spatula: A fish spatula is great for taking fish off of the baking tray. It's great to have if you make fish frequently!
- Frozen Cod: I absolutely love this brand of frozen cod. Did you know can have it shipped to your house?! It's so convenient!
Recipe Substitutions/Variations
- Other white fish:Â Haddock, pollock or halibut can work, but adjust the cooking time based on thickness.
- Regular breadcrumbs:Â You can use them, but the topping will be finer and less crisp than panko.
- Garlic Parmesan: Add ½ teaspoon garlic powder to the breadcrumb mixture.
- Lemon Parmesan:Â Add fresh lemon zest to the panko before baking.
- Herbs:Â Stir chopped parsley into the breadcrumb mixture or sprinkle it over the finished cod.
- Air fryer: Prepare the cod as directed and air fry at 400°F until it reaches 145°F. I'd avoid promising an exact 10-12 minutes unless you've retested it because air fryers and fillet thickness vary a lot.
Frequently Asked Questions
Pat fish dry before adding any breadcrumbs. This will help stick to the fish. Then, coat with your preferred breadcrumb topping.
Pat fish fillets dry and top with a crispy panko topping. Top with parmesan cheese and bake until the cod flakes easily with a fork and reaches an internal temperature of 145F.
Cook a cod fillet for 12-15 minutes, until it flakes easily with a fork and the fish is opaque. Cooking time may vary for larger pieces of fish.
Yes, but the texture will be slightly denser. Panko creates a lighter, crispier topping, which is why it's preferred for baked cod.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
- Refrigerator:Â Store leftover baked cod in an airtight container for up to 3 days.
- Freezer:Â You can freeze cooked cod, but the panko topping will lose some of its crisp texture after thawing. For best quality, I prefer this recipe fresh.
- Reheating: Reheat in a 350°F oven or air fryer until warmed through. This helps restore some of the crispness in the topping.
Other Recipes to Try
Check out some of our other easy dinner recipes!
Panko Parmesan Baked Cod
Equipment
- Baking Tray
- Fish Spatula
Ingredients
- ½ cup panko breadcrumbs
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated parmesan cheese
- 2 Cod fillets thawed
- Lemon wedges for serving
Instructions
- Heat oven to 350 degrees F.
- Melt butter in a non-stick skillet over medium heat. Add panko breadcrumbs and toast for 3-4 minutes, until golden brown. Set aside.
- Line a baking sheet with foil and spray with cooking spray. Add Cod fillets to the sheet. Top each cod fillet with salt, pepper, and prepared panko breadcrumbs. Top with parmesan cheese and bake for 12-15 minutes.
- Top cod with additional parmesan and serve with lemon wedges.
Notes
Recipe Storage
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- Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
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- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
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- Reheating Instructions:Â For best results, reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Tips and Tricks
- Double the Recipe: Make double and freeze fish or box up in containers for meal prep throughout the week! This recipe is great for meal prepping and leftovers because it reheats really well and pairs with many side dish options.
- Complete the Meal: Serve this with creamy pesto pasta and a salad with balsamic vinaigrette for a whole meal inspired by Italian cuisine.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Sara says
My new favorite way to make fish!
Christina Musgrave says
So happy you liked the recipe!
Kelsey says
This has been one of my go to week night recipes! I make the topping in bulk and freeze the rest so I can literally have a fish dinner ready in 20 minutes.
Christina Musgrave says
Oh I love that, what a great idea!!
Kadee says
Sooo good!!
Christina Musgrave says
So glad you liked the recipe! 🙂
Teresa is Smith says
Delicious
Christina Musgrave says
Glad you liked the recipe!
Hettie says
So simple and so delicious! Thanks for sharing.
Timothy Brown says
With all of the baked cod recipes I’ve tried. And there were many. This is the best one for me. It turned out very flavorful! Thank you!
Christina Musgrave says
Thanks so much, Timothy! That means a lot!
Devin says
I made this recipe using walleye and it was 10/10 chef kiss! Definitely will be using this recipe again soon!
Christina Musgrave says
Thanks Devin! I'm so happy you enjoyed the recipe!