Baked Cod Lemon Herb Panko (Printable)

Tender cod fillets topped with lemon herb panko baked to golden perfection.

# What goes in:

→ Fish

01 - 4 cod fillets, skinless and boneless, approximately 5 oz each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Panko Crumb Topping

04 - 1 cup panko breadcrumbs (approximately 2.12 ounces)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - Zest of 1 lemon
09 - 2 tablespoons grated Parmesan cheese
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
13 - 3 tablespoons olive oil
14 - 2 tablespoons unsalted butter, melted

→ To Serve

15 - Lemon wedges
16 - Fresh herbs (optional)

# Directions:

01 - Set the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the cod fillets dry with paper towels. Season both sides evenly with salt and black pepper. Arrange the fillets on the prepared baking sheet.
03 - In a medium bowl, combine panko breadcrumbs, parsley, dill, chives, lemon zest, Parmesan cheese, garlic powder, salt, and black pepper. Add olive oil and melted butter, then toss to coat evenly.
04 - Generously spoon the panko mixture over each cod fillet, pressing lightly to ensure it adheres.
05 - Bake for 15 to 18 minutes until the cod flakes easily with a fork and the crumb topping is golden brown.
06 - Serve immediately with lemon wedges and, if desired, a sprinkle of fresh herbs.

# Expert Advice:

01 -
  • The panko stays gloriously crunchy even though the fish underneath is perfectly moist and flaky.
  • Everything comes together in under 35 minutes, which means you can go from grocery bags to plated dinner without drama.
  • Fresh herbs and lemon zest make it taste like you spent hours in the kitchen when really you just spent 15 minutes prepping.
02 -
  • Wet fish destroys a crispy crust, so take the time to pat your fillets dry; it's the difference between success and soggy regret.
  • Don't use an oven temperature below 200°C or the panko will brown too slowly and the fish will overcook before the topping gets golden.
  • If your fillets are particularly thick, start them in a 175°C oven for 5 minutes, then raise the heat and add the crumb topping so the inside has time to cook through.
03 -
  • Make the panko mixture a few hours ahead and store it in an airtight container; the flavors meld and it's one less thing to do at dinner time.
  • If your herbs aren't as fresh as you'd like, add a tiny pinch more lemon zest to compensate; the brightness will make up for it.

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