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Delicious Easy Baked Cod with Lemon Herb Panko Crust served on a plate.

Easy Baked Cod — Lemon Herb Panko Crust

A quick and delicious baked cod recipe topped with a crispy, flavorful lemon herb panko crust. Perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cod
  • 4 fillets Cod fillets, about 4 to 6 ounces each Ensure the fillets are similar in thickness for even cooking.
  • 1 tablespoon Olive oil or melted butter Helps the panko crust brown.
  • 1 pinch Salt and black pepper Use to season the cod.
For the Panko Crust
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Lemon zest Zest the lemon before juicing.
  • 2 tablespoons Chopped parsley or dried parsley Fresh herbs are preferable.
  • 1 teaspoon Garlic powder or 1 small grated garlic clove Add more if you prefer a stronger flavor.
  • 2 tablespoons Grated parmesan (optional) Adds extra savory flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Line a sheet pan with parchment or foil and lightly oil it.
  3. Pat the cod dry with paper towels to avoid steaming.
  4. Sprinkle both sides of the cod with salt and pepper.
  5. In a bowl, mix together panko, lemon zest, parsley, garlic, a pinch of salt, and olive oil or melted butter until it resembles damp sand.
Baking
  1. Place the cod fillets on the prepared pan.
  2. Spoon the panko mixture over the fillets, pressing gently to adhere.
  3. Bake for 10 to 14 minutes, until the fish flakes easily and the crust is golden.
  4. Squeeze lemon juice over the cod just before serving.

Notes

For a complete meal, consider pairing with crispy sides like parmesan herb crusted roasted potatoes. Broil the fish for extra color if desired, but watch it closely.