Baked Cod with Panko Herb Crust

★ 4.9 · Easy

Mild, flaky cod is topped with a buttery, herb-flecked panko crust and baked until golden. It is a simple, hands-off way to get dinner on the table with almost no fuss.

10 minPrep Time

18 minCook Time

28 minTotal Time

4 servingsYield

Why You'll Love This

Crunchy golden topping with almost no active effort
One dish, minimal cleanup
Great for beginners who are nervous about cooking fish

Ingredients

4 (6 oz)cod fillets, about 1 inch thick
1 tspkosher salt, divided
1/2 tspblack pepper
1 tbspDijon mustard
3/4 cuppanko breadcrumbs
3 tbspunsalted butter, melted
2 tbspgrated Parmesan cheese
2 tbspchopped fresh parsley
1 tsplemon zest
1 clovegarlic, minced
1 tbspolive oil, for the baking dish
1lemon, cut into wedges for serving

Nutrition (estimated per serving)

320Calories

33gProtein

16gFat

11gCarbs

1gFiber

620mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 400F and position a rack in the center. Lightly coat a 9x13-inch baking dish with the olive oil.
Pat the cod fillets dry with paper towels and season both sides with 1/2 teaspoon of the salt and the black pepper.
Arrange the fillets in the prepared baking dish, spaced apart, and spread a thin layer of Dijon mustard over the top of each fillet.
In a small bowl, combine the panko, melted butter, Parmesan, parsley, lemon zest, garlic, and remaining 1/2 teaspoon salt; mix with a fork until evenly moistened.
Press the panko mixture firmly onto the top of each cod fillet, forming an even crust.
Bake uncovered for 15 to 18 minutes, until the topping is golden brown and the cod reaches an internal temperature of 145F at the thickest part.
Check doneness by inserting a fork into the thickest part of a fillet; the fish should flake easily and look opaque, not translucent.
If the crust is not yet golden but the fish is nearly done, switch the oven to broil for 1 to 2 minutes, watching closely to prevent burning.
Let the cod rest for 2 minutes before serving to allow the crust to set.
Serve hot with lemon wedges on the side.

Tips

Cod releases moisture as it bakes, so use a baking dish rather than a rimmed sheet to keep the crust from getting soggy underneath.
Pull the fish as soon as it hits 145F; cod overcooks quickly and turns rubbery if left in the oven too long.