Pesto + Parmesan + Panko = True Love. This Baked Cod Recipe with Panko and Parmesan delivers a rockstar weeknight dinner in under 30 minutes.
Cod is the utility player of weeknight dining because it's mild enough to take on whatever flavors you serve around it. So when you brush it with pesto and top it with a parmesan panko crust, you get huge flavor in literal minutes. It's a dynamite combination, similar to my Pesto Panko Air Fryer Tilapia.
If you're looking to add more easy cod recipes to your weekly menu, check out my Blackened Cod, Southern Breaded Cod and my How to Cook Cod Tutorial.
What you need to make this cod dish:
Before we get into the step by step instructions, a few notes about the ingredients:
Fish: the recipe calls for cod, but your favorite flaky white fish will work, including haddock, halibut or sea bass fillets. If choosing a fish that is significantly thinner or thicker than a 1-inch thick cod fillet, adjust cooking times.
Breadcrumbs: panko (a Japanese breadcrumb product available at most grocery stores) adds a shatteringly crisp top to our flaky fish. But regular breadcrumbs are a fine substitute.
Full measurements and directions included in the printable recipe card below.
How to make Pesto Panko Cod
Step 1: Prep fish
Preheat oven to 400℉. Dry fish fillets well with paper towels. Cover a sheet pan with parchment paper. Lay the cod fillets on the prepared baking sheet.
Step 2: Make pesto sauce
In a small bowl combine 2 tablespoons basil pesto with 1 tablespoon mayonnaise. Stir to combine. Set aside.
Step 3: Prep breadcrumb topping
In a second bowl, combine panko crumbs, Parmesan, lemon zest, salt and pepper. Stir to combine.
Step 4: Season and bake fish
Using a pastry brush, cover the top of the fish fillets with a thin coat of the pesto mixture. Next, cover each fillet in about 3 big tablespoons of the seasoned panko parmesan mixture. Pat down lightly to ensure the crumbs adhere to the fish.
Bake fish in preheated oven for 12-14 minutes, or until the panko crust is golden brown and the internal temperature of the fish reaches 145℉ and fish flakes easily. (Precise cooking time will depend on the thickness of your fish fillets.)
5. Garnish and serve
Serve panko crusted fish fillets with lemon wedges and fresh basil for garnish. A simple roasted brussels sprouts or seasoned green beans would be a lovely side dish.
FAQ's and Serving Suggestions:
Either fresh or frozen and thawed cod fillets work well in this recipe. If using frozen, I recommend thawing in the refrigerator overnight. Dry very well with paper towels to remove excess moisture before spreading with the pesto mixture and topping with panko.
Cod is a delicate fish, but holds up well to grilling, blackening, baking and pan-searing. Like all fish, ensure your fillets are removed from the heat when they've reached temperature so they don't overcook.
A simple roasted brussels sprouts dish or Garlic Seasoned Green Beans would be a lovely side dish with the cod. For a starchy side, Parmesan and Truffle French Fries or Roasted Baby Dutch Potatoes with Whipped Feta would be great partners for this fish. If you're looking for a fresh salad, Gazpacho Veggie Salad or Mediterranean Tossed Salad are perfect with this crispy crust fish.
To store leftover fish, move to an airtight container and store in the refrigerator for up to 2 days. To reheat, bake in oven at 375℉ until just heated through and the topping is crispy again.
Check out more of our favorite under-30-minute fish recipes:
- Perfectly Seasoned Grilled Haddock
- Grilled Salmon with Herby Mayo
- Pan Seared Rockfish with Creamy Dill Sauce
Pesto Panko Baked Cod
- Total Time: 30 minutes
- Yield: 4
Description
A quick and satisfying baked fish dinner that can be on the table in under 30 minutes. Easy and impressive cooking for the win!
Ingredients
4 6-oz fillets of cod
2 tablespoons basil pesto
1 tablespoon mayonnaise
½ cup panko bread crumbs
⅓ cup Parmesan cheese, finely shredded or grated
1 tablespoon lemon zest, plus wedges for serving
¼ teaspoon sea salt
½ teaspoon black pepper
Fresh basil, optional, for serving
Instructions
- Preheat oven to 400℉. Dry fish fillets well with paper towels. Cover a baking tray with parchment paper. Lay your cod fillets on the paper.
- In a small bowl combine 2 tablespoons basil pesto with 1 tablespoon mayonnaise. Stir to combine. Set aside.
- In a second bowl, combine panko crumbs, Parmesan, lemon zest, salt and pepper. Stir to combine.
- Using a pastry brush, cover the top of the fish fillets with a thin coat of the pesto mixture. Next, cover each fillet in about 3 big tablespoons of the seasoned panko mixture. Pat down lightly to ensure the crumbs adhere to the fish.
- Bake fish in preheated oven for 12-14 minutes, or until the panko crust is golden brown and the internal temperature of the fish reaches 145℉. (Precise cooking time will depend on the thickness of your fish fillets.) Serve with lemon wedges and fresh basil for garnish.
Notes
- Fish: the recipe calls for cod, but your favorite flaky white fish will work, including haddock, halibut or sea bass fillets. If choosing a fish that is significantly thinner or thicker than a 1-inch thick cod fillet, adjust cooking times.
- Bread crumbs: panko adds a shatteringly crisp top to our flaky fish. But regular bread crumbs are a fine substitute.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Baked
- Cuisine: American
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