Baked Lemon-Parmesan Cod with Crispy Panko (25-Minute)
Golden, crunchy panko meets flaky, tender white fish for a pleasing contrast of textures and bright citrus notes. A crisp Parmesan-panko topping bakes to a deep-golden finish while the cod inside stays moist and delicate, making this an approachable oven-baked seafood dish.
Swap ingredients easily: use haddock, pollock, or halibut in place of cod; replace Parmesan with Pecorino or a sharp cheddar for a different savory profile; or add chopped fresh dill or smoked paprika to the topping for extra perfume and color. For a lower-carb option, pulse almond meal with panko or use crushed pork rinds instead of breadcrumbs.
Serve with simple sides like garlic-roasted broccoli, steamed green beans, or a lemon-herb couscous for weeknight dinners, casual entertaining, or a light weekend meal. Leftovers keep well in the fridge for 1–2 days and reheat gently in a 180°C/350°F oven to preserve crispness.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil a shallow baking dish.
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2
Pat the cod dry with paper towels and season both sides with half the kosher salt and half the black pepper. Arrange the fillets on the prepared baking sheet with space between each piece.
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3
Grate the Parmesan and zest the lemon into a medium bowl. Mince the garlic and finely chop the parsley.
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4
Combine the panko, grated Parmesan, lemon zest, minced garlic, chopped parsley, smoked paprika, and remaining salt and pepper in the bowl. Stir in 1 tablespoon olive oil and the melted butter until the mixture is evenly moistened and clumps slightly.
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5
Whisk together the remaining 1 tablespoon olive oil, the lemon juice from the zested lemon, and the Dijon mustard in a small bowl. Brush the mixture over the top of each cod fillet to help the crust adhere and to add brightness.
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6
Firmly press a generous layer of the Parmesan-panko mixture onto the top of each fillet so the crust bonds to the fish.
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7
Bake in the preheated oven for 12–15 minutes, or until the crust is golden and the fish flakes easily with a fork (internal temperature about 63°C/145°F). Rotate the pan once halfway through if your oven cooks unevenly.
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8
Broil for 1–2 minutes if you want an extra-crisp, deeply browned crust—watch closely to avoid burning.
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9
Transfer the fillets to plates and spoon any pan juices over them. Garnish with extra parsley and lemon wedges, and serve immediately.
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