Name: Panko Parmesan Baked Cod
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cod fillets (about 6 oz each); Salt and pepper (to taste); 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/4 cup unsalted butter (melted); 2 tablespoons fresh parsley (chopped (for garnish)); Lemon wedges (for serving)

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Craving a quick, healthy meal that’s big on flavor? Panko Parmesan Baked Cod is your answer, a Crispy Fish Dinner that’s ready in under 30 minutes! Tender cod fillets are coated in a crunchy panko-Parmesan crust, seasoned with herbs and spices, and baked to golden perfection. Ideal for busy weeknights or impressing guests, this dish brings restaurant-quality taste to your table with ease.

Why You’ll Love Panko Parmesan Baked Cod

Panko Parmesan Baked Cod shines as a Crispy Fish Dinner:

Quick Prep: Ready in under 30 minutes for hectic evenings.
Healthy Choice: Baked, not fried, for a lighter meal.
Bold Flavors: Parmesan and herbs elevate mild cod.
Family-Friendly: Appeals to kids and adults alike.
I make this Crispy Fish Dinner weekly, and it’s always a crowd-pleaser!

Ingredients for Panko Parmesan Baked Cod

Here’s what you’ll need for Panko Parmesan Baked Cod (serves 4):

4 cod fillets (6 oz each, fresh or thawed)
½ tsp kosher salt (or to taste)
¼ tsp black pepper (or to taste)
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried thyme
1 tsp paprika
¼ cup unsalted butter, melted
2 tbsp fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Ingredient Tips:

Cod: Fresh or frozen works; pat dry to ensure crisp coating.
Panko: Japanese breadcrumbs for extra crunch; regular breadcrumbs as a substitute.
Parmesan: Freshly grated for nutty depth; avoid pre-shredded.
Butter: Melted for even coating; olive oil for a lighter option.
Herbs: Fresh thyme can replace dried for a vibrant twist.

Directions for Panko Parmesan Baked Cod

Let’s create this delicious Panko Parmesan Baked Cod!

Preheat and Prepare

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Season Cod

I pat 4 cod fillets dry and season both sides with ½ tsp salt and ¼ tsp black pepper to enhance their natural flavor.

Make the Coating

In a shallow bowl, I mix 1 cup panko breadcrumbs, ½ cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried thyme, and 1 tsp paprika until well combined.

Coat Fillets

I dip each cod fillet into ¼ cup melted butter, ensuring full coverage, then press into the panko mixture, coating both sides evenly.

Bake

I arrange the coated fillets on the baking sheet and bake for 15–20 minutes, until the fish flakes easily and the topping is golden and crispy.

Garnish and Serve

I sprinkle with 2 tbsp chopped parsley and serve with lemon wedges for a zesty finish, enjoying the crunch in every bite.

Nutrition

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Servings: 4
Calories: ~350 kcal per serving
Macros per Serving: 20g carbs, 35g protein, 15g fat, 1g fiber

Variations for Panko Parmesan Baked Cod

Try these twists on Panko Parmesan Baked Cod:

Spicy Kick: Add ½ tsp cayenne to the coating for a Crispy Fish Dinner with heat.
Gluten-Free: Use gluten-free panko for a celiac-friendly bread.
Herb Swap: Replace thyme with dill or oregano for a fresh twist.
Cheesy Boost: Mix in ¼ cup grated cheddar for extra richness.
Fish Swap: Try haddock, tilapia, or sole, adjusting bake time for thickness.

Serving Ideas:

Pair with Layla Cooks’ Summer Garden Pasta for a balanced meal.
Serve with roasted asparagus, quinoa, or a Crispy Fish Dinner salad with vinaigrette.
Offer tartar sauce, garlic aioli, or dill sauce for dipping; broil for 2 minutes for extra crispiness.

Storage

I store Panko Parmesan Baked Cod in an airtight container in the refrigerator for up to 4 days to keep it fresh. To maintain the crispy texture, I reheat in a 350°F oven or toaster oven for 10 minutes; microwaving can soften the coating. For freezing, I place coated, unbaked fillets in a freezer-safe bag for up to 3 months, baking directly from frozen with an extra 2–3 minutes. I prep the coating and season fillets a day in advance, storing separately in the fridge for quick assembly.

FAQs :

Here are some common questions about this recipe:

Can I use a different type of fish for this recipe?
Yes, you can substitute cod with other mild white fish such as haddock, tilapia, or sole. Just be sure to adjust the cooking time based on the thickness of the fillets.

Can I make this recipe gluten-free?
Absolutely! Use gluten-free panko breadcrumbs. You can find these at most grocery stores or specialty food stores.

How can I make the topping extra crispy?
For an extra crispy topping, consider broiling the cod for the last 2–3 minutes of baking. Keep a close eye on it to ensure it doesn’t burn.

Can I prepare this dish in advance?
Yes, you can prepare the cod and coating mixture ahead of time. Coat the fillets and store them in the refrigerator for up to 24 hours before baking.

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Conclusion

Whether you’re looking to impress guests or just want a quick and easy dinner, this Panko Parmesan Baked Cod recipe is sure to become a staple in your meal rotation. Enjoy the perfect blend of healthy eating and delicious flavors with every bite!