Panko Parmesan Baked Cod
Panko Parmesan Baked Cod: Discover a healthy and delicious weeknight dinner with our Panko Parmesan Baked Cod recipe. Tender cod fillets are coated in a crispy panko and Parmesan mixture, offering a savory crunch that’s both satisfying and easy to make. Perfect for those busy nights when you crave a meal that’s both nutritious and flavorful.
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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Season Cod: Season the cod fillets with salt and pepper on both sides.
- Prepare Coating: In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried thyme, and paprika.
- Coat Fillets: Dip each cod fillet in the melted butter, then press into the panko mixture, coating both sides. Place the coated fillets on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the topping is golden brown and crispy.
- Garnish and Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- For a gluten-free option, use gluten-free panko breadcrumbs.
- To achieve extra crispiness, consider broiling the fillets for the last 2-3 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat in the oven to retain crispiness.