Baked Panko Cod

Why You’ll Love This Recipe

• Crispy and Light: The panko coating gives the cod a crispy, light texture without the need for frying.

• Quick and Easy: With minimal prep and cook time, this dish is perfect for busy weeknights or last-minute meals.

• Healthy and Delicious: This baked version is a healthier alternative to deep-fried fish, while still being packed with flavor.

• Versatile: You can serve it with a variety of sides, like roasted vegetables, rice, or a simple salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cod fillets (about 6 oz each)

• 1 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon dried parsley

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)

• 1 tablespoon Dijon mustard (optional)

• 1 tablespoon olive oil (or melted butter)

• Lemon wedges (for serving)

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the Cod: Pat the cod fillets dry with paper towels to remove any excess moisture. Season both sides of the fillets with salt and pepper.

3. Make the Panko Coating: In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, dried parsley, and paprika. Stir to combine.

4. Prepare the Mayo Mixture: In a separate small bowl, mix the mayonnaise and Dijon mustard (if using) together. Spread a thin layer of this mixture on top of each cod fillet.

5. Coat the Cod: Dip the fillets into the panko mixture, pressing gently so the breadcrumbs adhere to the top and sides of the fish.

6. Bake: Place the coated fillets on the prepared baking sheet. Drizzle with olive oil or melted butter. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the breadcrumbs are golden brown.

7. Serve: Serve the baked panko cod with lemon wedges on the side for a burst of freshness. Pair it with your favorite sides, such as roasted vegetables, rice, or a crisp salad.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 12-15 minutes

• Total Time: 25 minutes

Variations

• Add Herbs: For extra flavor, try adding fresh herbs like thyme, dill, or rosemary to the breadcrumb mixture.

• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the panko coating for a little heat.

• Different Fish: This recipe works well with other white fish like tilapia, haddock, or flounder.

Storage/Reheating

• Storage: Store leftover cod in an airtight container in the refrigerator for up to 2 days.

• Reheating: To retain the crispy coating, reheat the cod in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.

FAQs

Can I use frozen cod?

Yes, frozen cod works well in this recipe. Just make sure to thaw the fish completely before preparing and cooking it. Pat it dry to remove any excess water.

Can I use regular breadcrumbs instead of panko?

Panko breadcrumbs give the fish a lighter, crunchier texture, but regular breadcrumbs will work as well. The result may be a bit less crispy but still tasty.

How do I know when the fish is done?

The cod is done when it flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Can I make this ahead of time?

While it’s best to serve the cod fresh, you can prepare the fillets with the panko coating and refrigerate them for up to an hour before baking.

Can I use a different type of mayonnaise?

Yes, you can use light mayo, Greek yogurt, or even sour cream for a different flavor and texture.

Conclusion

Baked Panko Cod is a simple, delicious, and healthy dish that offers a crispy, flavorful coating with a tender, flaky fish inside. With minimal ingredients and quick prep time, it’s perfect for busy nights or whenever you’re craving a satisfying seafood dish. Whether served with a side of veggies or a fresh salad, this dish is sure to become a family favorite!

Baked Panko Cod

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Baked Panko Cod is a light, crispy, and healthy dish that features flaky cod fillets topped with a golden, crunchy panko breadcrumb coating. This simple and quick recipe offers a healthier alternative to fried fish while delivering rich flavor and texture. Perfect for weeknight dinners, special occasions, or anyone seeking a satisfying seafood dish without the fuss.

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Ingredients

For the Cod:

• 4 cod fillets (about 6 oz each)

• 1 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon dried parsley

• 1/2 teaspoon paprika

• Salt and pepper, to taste

For the Mayo Mixture:

• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)

• 1 tablespoon Dijon mustard (optional)

For Baking:

• 1 tablespoon olive oil (or melted butter)

For Serving:

• Lemon wedges (for serving)

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Instructions

• Preheat the Oven:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

• Prepare the Cod:

  • Pat the cod fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper.

• Make the Panko Coating:

  • In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, dried parsley, and paprika. Stir well to combine.

• Prepare the Mayo Mixture:

  • In a small bowl, mix together the mayonnaise and Dijon mustard (if using). Spread a thin layer of this mixture on top of each cod fillet.

• Coat the Cod:

  • Dip the fillets into the panko mixture, pressing gently so the breadcrumbs adhere to the top and sides of the fish.

• Bake the Cod:

  • Place the coated fillets on the prepared baking sheet and drizzle with olive oil or melted butter. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the breadcrumbs are golden brown.

• Serve:

Serve with lemon wedges on the side for extra freshness. Pair with your favorite sides like roasted vegetables, rice, or a salad.

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Notes

Storage: Store leftover cod in an airtight container in the refrigerator for up to 2 days.Reheating: To maintain the crispy coating, reheat the cod in the oven at 350°F (175°C) for 5-10 minutes, until heated through.Freezing: Frozen cod works well, just make sure to thaw it completely before preparing and cooking.