Baked Panko Cod

Course: Main Dish

Cuisine: American

Keyword: cod

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 153kcal

Author: Platings and Pairings

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.

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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℉.

Video

Notes

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!

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.

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

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.

Nutrition