Baked Cod Lemon Herb Panko (Printable Version)

Tender cod fillets topped with a crispy lemon herb panko crust, baked to golden perfection.

# Ingredient List:

→ Fish

01 - 4 skinless cod fillets, 6 ounces each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Panko Topping

04 - 3/4 cup panko breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped (optional)
07 - Zest of 1 lemon
08 - 2 tablespoons freshly grated Parmesan cheese (optional)
09 - 1 garlic clove, minced
10 - 3 tablespoons olive oil
11 - 1/4 teaspoon salt
12 - Freshly ground black pepper, to taste

→ For Baking

13 - 1 tablespoon olive oil (for greasing baking dish)
14 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold cod fillets in a single layer.
02 - Pat cod fillets dry with paper towels. Season both sides evenly with salt and black pepper. Arrange fillets in the prepared baking dish.
03 - In a medium bowl, mix panko breadcrumbs, parsley, dill if using, lemon zest, Parmesan if using, minced garlic, olive oil, salt, and black pepper until evenly combined and moistened.
04 - Evenly spoon the panko mixture over each cod fillet, pressing gently to adhere.
05 - Bake for 15 to 20 minutes until the cod is opaque, flakes easily with a fork, and the topping is golden brown.
06 - Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The panko gets golden and crispy while the fish stays tender underneath—no dry, overcooked fillets.
  • It tastes like restaurant-quality cooking but comes together faster than ordering takeout.
  • Fresh herbs and lemon zest make it feel fancy without actually being fussy.
02 -
  • Wet fish under a topping means soggy disappointment; those paper towels aren't optional.
  • Not all panko is created equal—check the ingredient list for the crispiest crunch.
  • The difference between perfectly cooked and overcooked cod is about two minutes, so stay in the kitchen and watch.
03 -
  • Make the panko topping up to two hours ahead and store it in the fridge; it'll actually help it stay crispier and less oily during baking.
  • If your fillets are thin, reduce the baking time to 12 to 15 minutes—thin fish cooks faster and you want to catch it at the sweet spot.

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