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    Home » Recipes » Recipes

    Pesto, Parmesan and Panko Baked Cod

    Published: Feb 18, 2023 · Modified: Mar 19, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · Leave a Comment

    Jump to Recipe·Leave a Review

    Pesto + Parmesan + Panko = True Love. This Baked Cod Recipe with Panko and Parmesan delivers a rockstar weeknight dinner in under 30 minutes.

    panko breaded cod on two plates garnished with lemon and sides of Brussel sprouts

    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.

    basil pesto mixed in a bowl

    Step 3: Prep breadcrumb topping

    In a second bowl, combine panko crumbs, Parmesan, lemon zest, salt and pepper. Stir to combine. 

    panko crumbs, Parmesan, lemon zest, salt and pepper.

    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. 

    4 fillets rubbed with basil pesto on a tray
    4 breaded panko cod on a tray

    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.

    panko breaded cod on two plates garnished with lemon and sides of Brussel sprouts

    FAQ's and Serving Suggestions:

    Do I need to purchase fresh fish for this recipe or can I use frozen cod?

    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.

    What is the best way to cook cod?

    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.

    What are the best sides to serve with panko and parmesan crusted cod?

    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.

    How to store leftover panko cod?

    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
    Print
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    Pesto, Parmesan and Panko Baked Cod on a table

    Pesto Panko Baked Cod


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    • Author: Christina Jolam
    • Total Time: 30 minutes
    • Yield: 4
    Print Recipe
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    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

    1. 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. 
    2. In a small bowl combine 2 tablespoons basil pesto with 1 tablespoon mayonnaise. Stir to combine. Set aside.
    3. In a second bowl, combine panko crumbs, Parmesan, lemon zest, salt and pepper. Stir to combine. 
    4. 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. 
    5. 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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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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