Can I use regular breadcrumbs instead of panko?

Yes, you can use regular breadcrumbs, but the texture will be significantly different. Regular crumbs are much finer and result in a denser, softer coating. To get that iconic baked cod with panko crunch, panko is definitely the way to go. If you only have regular crumbs, try mixing in some crushed crackers to add back some of that lost texture.

Is this recipe gluten-free?

Traditional panko is made from wheat flour, so it contains gluten. However, most grocery stores now carry gluten-free panko made from rice flour or other alternatives. You can substitute these 1:1 in your baked cod with panko recipe to make it safe for those with gluten sensitivities without sacrificing the satisfying crunch.

How do I know when the cod is fully cooked?

The easiest way is to use a fork to gently pull at the thickest part of the fillet. If the meat separates easily into flakes and is no longer translucent (it should be a solid white), it is ready. If you have an instant-read thermometer, aim for 145°F. Remember that the fish will continue to cook for a minute or two after being removed from the oven.

Can I make this with frozen cod?

Absolutely! Many people prefer frozen cod as it is often frozen right on the boat, preserving freshness. Just make sure to thaw it completely in the refrigerator overnight. Once thawed, pat the fillets very dry with paper towels. If the fish is still wet when you apply the topping, the baked cod with panko will not get as crispy as it should.

What is the best way to prevent the fish from sticking?

Parchment paper is the ultimate tool for preventing sticking. It allows for easy cleanup and ensures the delicate fish stays in one piece when you lift it. If you don't have parchment, a well-greased baking dish or a silicone baking mat will also work perfectly for your baked cod with panko.

Crispy Baked Cod With Panko Recipe - Easy 30-Minute Dinner

Ingredients

Scale

Ingredients:

4 cod fillets (6 oz each), patted dry
1 cup Panko breadcrumbs
3 tablespoons melted butter
1 tablespoon Dijon mustard or mayonnaise
1 teaspoon lemon zest
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon paprika
Salt and black pepper to taste
Lemon wedges for serving

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Season the cod fillets on both sides with salt and pepper.
Step 3: Place the fillets on the prepared baking sheet and brush the tops with a thin layer of Dijon mustard.
Step 4: In a small bowl, combine panko, melted butter, lemon zest, garlic, parsley, and paprika until the mixture resembles damp sand.
Step 5: Press the panko mixture firmly and evenly onto the top of each cod fillet.
Step 6: Bake for 12 to 15 minutes, or until the internal temperature reaches 145°F and the fish flakes easily.
Step 7: Optional: Broil for the last 60-90 seconds for a deeper golden-brown crust.
Step 8: Let rest for 2 minutes before serving with a fresh squeeze of lemon juice.

Notes

To ensure maximum crunch, toast the panko in a dry skillet for 2 minutes before mixing with butter. Always pat the fish thoroughly dry to prevent the crust from becoming soggy.

Author: Mike
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: High-Protein

Nutrition

Serving Size: 1 fillet
Calories: 290
Sugar: 1
Sodium: 420
Fat: 11
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0.1
Carbohydrates: 18
Fiber: 1
Protein: 30
Cholesterol: 75

Keywords: baked cod, panko fish, crispy cod recipe, healthy seafood, weeknight dinner