Panko Parmesan Crusted Baked Cod (easy recipe)
The entire family will love this Panko Parmesan Baked Cod Recipe! It uses simple ingredients for the crispy topping, making it a healthy recipe for busy weeknights.
I like to think of this easy recipe as an adult version of fish sticks! This Parmesan Baked Cod recipe has flaky fish with a crunchy topping that the WHOLE family can enjoy!
But, this Parmesan Crusted Cod is baked, not fried! And, we add Parmesan cheese, lemon and seasonings to the panko crust. So, you still get that crispy crust that kids love.
It’s a delicious dinner recipe that’s good for an easy weeknight meal, or date night at home.
For this crispy oven roasted fish recipe, we use fresh cod! Fresh Atlantic Cod (or Pacific Cod) is the perfect base for a healthy meal.
The beauty of this recipe is that other than the fresh fish, I bet you have most of the ingredients on hand already!
Substitutes for Cod
Fresh cod is mild tasting and there are several substitutes! I typically use Atlantic or Pacific Cod, but there are several good substitutes! Here are a few suggestions:
- Mahi Mahi
- Tilapia
- Haddock
Truly, any mild white fish will do!
Also, you can substitute regular breadcrumbs or gluten free/keto breadcrumbs in the panko mixture.
The Best Side Dishes for Panko Baked Cod
My favorite side dish for this recipe? Air fryer French fries or baked French fries. Here are a few more suggestions:
- Julie’s Italian House Salad
- Hawaiian Macaroni Salad
- Citrus and Pear Spinach Salad
- Rice pilaf
- Roasted broccoli
- Pasta with alfredo sauce
How to Store Leftover Parmesan Baked Cod
Store leftover fish in an airtight container in the refrigerator for 2-3 days. For best results, reheat in the air fryer or on a sheet pan.
I hope you love this crispy baked cod recipe! If you make it, I’d love to hear how it went in the comments below.
Easy Parmesan Baked Cod
Ingredients
- 1 pound Atlantic Cod, cut into 4 serving size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- 2 eggs
For the coating:
- ⅔ cup panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- ½ teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- ¼ teaspoon dried thyme
- cooking spray, OR 1 tablespoon melted butter
For garnish:
- juice of one lemon
- fresh parsley or thyme
- lemon wedges
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet with cooking spray, or line it with aluminum foil.
- Pat the fish filets dry with paper towels.
- Sprinkle the fish fillets with salt, garlic powder, black pepper and onion powder.
- In a small bowl, add egg and whisk.
- In a second, shallow dish, add panko crumbs, Parmesan, and spices.
- Dip the cod fillets in the egg mixture and place the filet on the prepared baking sheet. Then, gently press the panko breadcrumb mixture onto the top of the fish as well as the sides of each fish filet.
- Spray panko breadcrumbs with cooking spray or drizzle with melted butter (or a little olive oil). Doing this will help the crunchy panko turn golden brown.
- Bake for 13-16 minutes, or until the internal temperature of the fish reaches 140-145 degrees Fahrenheit with an instant read thermometer, and the fish flakes easily.
- Squeeze lemon juice over the top of the baked cod, and garnish with fresh herbs and lemon wedges. Serve warm.
Love this cod recipe? I think you’ll also enjoy these fish recipes:
