This Baked Panko Cod recipe coats tender and juicy cod filets in a crispy panko coating before they’re baked to golden perfection. An easy, healthy, and flavor-packed 30-minute dinner! Air fryer instructions included.
Table of Contents
Picture this: tender and flaky cod filets coated with crispy, golden panko breadcrumbs infused with garlic, fresh herbs, and a hint of fresh lemon. Is your mouth watering yet? Mine sure is.
This Baked Panko Cod recipe has all of that and more to make your taste buds dance with every bite! It’s one of my go-to quick and healthy fish recipes for weeknight dinners or whenever I need a simple yet sophisticated dish to impress guests.
Between the tender, flaky filets and the irresistible crunch of seasoned panko breadcrumbs, this crispy baked cod is just as satisfying as your favorite fish fry. It doesn’t hurt that it’s light and healthy, too! No one will believe your oven (or air fryer!) made the magic happen, all in under 30 minutes.
Reader
Love
This was so easy to make and incredibly delicious! It’s going into regular rotation at our house!
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Looking for more impressive crusted fish recipes? You’ll love this Everything Bagel Crusted Salmon, Pesto Crusted Salmon, Crab Encrusted Halibut, or any of these 15+ Breaded Cod Recipes.
Ingredient notes
- Panko breadcrumbs – These airy and crispy Japanese-style breadcrumbs are used to coat the fish to give it a crispy, golden crust. Feel free to substitute regular breadcrumbs if that’s what you have at home.
- Garlic powder
- Fresh herbs – Use fresh dill, parsley, tarragon, chives, or a mix of all four to season the breadcrumb coating. Dried herbs work as a substitute, but only use half the amount.
- Butter – Melted butter binds the panko to the fish. Substitute olive oil for a dairy-free option.
- Lemon juice
- Center-cut cod filets – Look for fresh, high-quality cod filets that are thick and have an even thickness.
- Olive oil
- Salt and pepper
How to make baked cod with panko breadcrumbs
Step 1
Make the Panko Coating
- Stir the panko breadcrumbs, garlic powder, and your choice of fresh herbs in a shallow, medium bowl.
- Stir in the melted butter and fresh lemon juice.
Step 2
Coat the Cod with Panko
- Pat the cod filets dry using a paper towel, then drizzle each side with olive oil and season with salt and pepper.
- Gently press the buttered and seasoned panko into each filet. Transfer the filets to a baking dish.
Step 3
Bake
- Bake the panko-coated cod until the crust is golden brown and the fish flakes easily with a fork.
- Serve with your choice of sides, plus more fresh herbs and/or lemon wedges. Enjoy!
Air fryer instructions
After seasoning and coating the fish with the panko mixture, place the filets in a single layer in an air fryer basket and cook at 400°F for 10 to 12 minutes or until the breadcrumbs are golden and crispy. Don’t forget to flip the filets halfway through cooking!
Tips and tricks
- Before baking, pat the fish filets with a paper towel. Drying the outside helps the panko stick better and become crispy in the oven.
- For extra crispy and perfectly cooked results, try baking the breaded cod filets on a baking rack fitted inside a baking dish. By elevating the fish like this, the hot air is able to circulate around all sides.
- You’ll know the cod is perfectly cooked when the meat flakes easily with a fork or when an instant-read thermometer measures the internal temperature at 145°F (63°C).
Variations
Make this recipe your own or experiment with the flavors using these variation ideas:
- Gluten-free option – Simply swap the regular panko breadcrumbs for gluten-free panko, regular gluten-free breadcrumbs, or even crushed gluten-free cornflakes. For a nutty twist and more depth of flavor, consider combining the gluten-free breadcrumbs with 2 to 3 tablespoons of almond flour.
- Parmesan-crusted cod – Add grated parmesan cheese to the panko mixture. The cheese melts and creates a wonderfully rich and crispy crust.
- Spice it up – Mix smoked paprika or a pinch of cayenne pepper with the panko mixture for a spicy kick.
- Dijon coating – Spread a thin layer of Dijon mustard on the fish before pressing it into the panko mixture. The added tangy depth of flavor pairs beautifully with the crispy coating.
Serving suggestions
Plate your cod as soon as it comes out of the oven. That’s when the meat is the most tender and the coating is at its crispiest! I like to garnish the fish with extra fresh herbs and lemon wedges, but you can leave these out if you’d like.
To make it a well-rounded meal, pair the baked cod with any of these accompaniments and sides:
- Any of these 13+ Sauces for Fried Fish drizzled over the cod will take every bite up a notch.
- Make it a light and healthy meal by serving the fish with my Simple Arugula Salad, Braised Fennel, Roasted Broccoli, Blanched Asparagus, Cherry Tomato Salad with Roasted Lemons, or Roasted Miso Cauliflower.
- Serve the fish over a bed of Garlic Butter Rice, Instant Pot Quinoa, or Garlic Miso Mashed Potatoes.
- Serve my Apple Celery Root Slaw on top for extra crunch and tang.
- Try pairing your dish with one of these 50+ sides for cod.
Storing
Store the leftover cod in an airtight container in the refrigerator for up to 3 days.
To reheat, place the cod back in the oven at 350°F for about 10 minutes or until the fish is warm and the topping is crisp. Avoid using the microwave, as it may make the crust soggy.
FAQs
How long do you bake panko-crusted cod?
For the best results, bake the fish in a 425°F oven for about 20 minutes or until the crust is golden brown and the internal temperature of the fish reaches 145°F.
Can I use a different type of fish?
Sure! You can substitute cod with haddock, tilapia, or halibut. Just adjust the cooking time based on the thickness of the filets.
Can I use frozen cod filets?
Yes. Remember to thaw the frozen filets in the refrigerator overnight and pat them dry before applying the panko mixture to ensure a crispy crust.
Erin’s wine pairings
- I usually pair a simple fish dinner with a crisp and refreshing white wine like Chardonnay, Sauvignon Blanc, and Pinot Grigio. They complement the delicate, oceanic seafood flavor beautifully.
More easy fish recipes to try
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Salmon Sushi Bake
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Salmon Piccata
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Air Fryer Scallops
Did you make this crusted cod recipe?
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Full Recipe
Baked Panko Cod
Equipment
Ingredients
Breadcrumbs:
- ¾ cup panko breadcrumbs
- ½ teaspoon garlic powder
- 2-3 Tablespoons finely chopped fresh herbs (dill, parsley, tarragon, etc.)
- 3 Tablespoons butter (melted)
- 1/2 large lemon (juiced )
Cod:
- 4 pieces cod filets (center-cut, about 1 lb. total)
- 1/2 large lemon (juiced)
- 1 Tablespoon olive oil
- Salt and pepper (to taste)
Instructions
- Preheat oven to 425℉.
- In a shallow medium bowl, combine panko, garlic powder, and fresh herbs. Stir to combine.
- Add the melted butter and lemon juice and use a fork to combine.
- Pat cod filets dry using a paper towel. Drizzle each side with olive oil and sprinkle with salt and pepper, to taste.
- Place each cod filet in the panko mixture and pat gently to coat the fish in the panko. Arrange the coated fish in a baking dish.
- Bake for about 20 minutes or until the crust is golden brown and the fish flakes easily. The fish is fully cooked when an instant thermometer inserted into the thickest part of the fish reads 145℉.
Notes
- After seasoning and coating the fish with the panko mixture, place the filets in a single layer in an air fryer basket and cook at 400°F for 10 to 12 minutes or until the breadcrumbs are golden and crispy. Don’t forget to flip the filets halfway through cooking!
- Store the leftover cod in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the cod back in the oven at 350°F for about 10 minutes or until the fish is warm and the topping is crisp. Avoid using the microwave, as it may make the crust soggy.
-
Before baking, pat the fish filets with a paper towel. Drying the outside helps the panko stick better and become crispy in the oven.
-
For extra crispy and perfectly cooked results, try baking the breaded cod filets on a baking rack fitted inside a baking dish. By elevating the fish like this, the hot air is able to circulate around all sides.
-
You’ll know the cod is perfectly cooked when the meat flakes easily with a fork or when an instant-read thermometer measures the internal temperature at 145°F (63°C).
-
Gluten-free option – Simply swap the regular panko breadcrumbs for gluten-free panko, regular gluten-free breadcrumbs, or even crushed gluten-free cornflakes. For a nutty twist and more depth of flavor, consider combining the gluten-free breadcrumbs with 2 to 3 tablespoons of almond flour.
-
Parmesan-crusted cod – Add grated parmesan cheese to the panko mixture. The cheese melts and creates a wonderfully rich and crispy crust.
-
Spice it up – Mix smoked paprika or a pinch of cayenne pepper with the panko mixture for a spicy kick.
-
Dijon coating – Spread a thin layer of Dijon mustard on the fish before pressing it into the panko mixture. The added tangy depth of flavor pairs beautifully with the crispy coating.
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