Baked Cod with Garlic Herb Panko

I can't wait for you to make this foolproof Baked Cod with Panko Breadcrumbs at home! It's so simple but consistently delivers restaurant-quality results. This recipe layers a golden, herb and garlic crust over perfectly tender fish – and I'll walk you through every step to ensure success in your kitchen.

Why You'll Love This Recipe:

• The lemon-milk-Dijon marinade is my professional secret for keeping the cod moist while adding subtle tanginess that complements the fish perfectly.
• The pre-toasted panko coating stays remarkably crispy (no soggy breadcrumbs!) thanks to a simple culinary technique.
• Prep the components ahead of time, making this an excellent option for stress-free entertaining or busy weeknights.
• This method works beautifully with any white fish, so you can confidently use whatever looks fresh at your market.

If crispy panko coating is your game, be sure to check out Swordfish Katsu and Cajun Panko Haddock.

Ingredients and Substitutions

• Cod: Look for fillets that are uniformly thick (about 1-1.5 inches) for even cooking. The fish should appear translucent and smell fresh like the ocean.
• Panko Breadcrumbs: These Japanese-style breadcrumbs create an exceptionally crispy crust. Homemade toasted breadcrumbs are your best substitution, but won't be quite as crunchy.
• Fresh Herbs: Fresh thyme adds wonderful aromatics. Fresh dill, basil or flat-leaf parsley work beautifully, too.

Full ingredient list and measurements included in the printable recipe card below.

Pro Tips for Perfect Results

• Pat the fish very dry before adding to the marinade. This helps the marinade stick and prevents excess moisture that could make the coating soggy.
• Don't skip pre-toasting the panko. This easy step ensures your crust will be golden and crispy, not pale and bland.
• Let the fish rest in the marinade at room temperature for 15 minutes before cooking. This promotes even cooking.

Can I prep this ahead of time? 

Yes! Marinate the fish up to 1 hour ahead and prepare the toasted panko mixture up to 2 days in advance. Store the panko mix in an airtight container at room temperature.

My fish fillets are different sizes. How do I adjust cooking time? 

For mixed sizes, arrange thicker pieces around the outer edges of the pan where the oven is typically hotter. For this recipe, the marinade keeps our fish tender so I don't worry about overcooking - just be sure your thickest fillet is cooked to at least 140 degrees before removing from the oven. Rest a few minutes and it will come up to 145.

How do I know when the fish is done without overcooking it? 

Look for these signs: the fish should be opaque throughout and flake easily with a fork. If using a thermometer, it should read 145 degrees in the thickest part to be well done.

Step-by-step instructions:

1. Marinate fish

Combine Dijon mustard, milk, lemon juice and 1 teaspoon salt in baking dish. Add fish filets, flipping to ensure coverage on all sides.

2. Make herb panko topping

Heat olive oil in skillet over medium heat to medium-low heat. Combine panko crumbs with minced garlic, pepper and ½ teaspoon of salt in the olive oil. Cook gently until the crumbs have turned golden brown. Remove from heat. Add lemon zest and thyme. 

Step 3: Panko + Bake

Divide panko mixture over the top of each cod fillet. Bake for 14-18 minutes, until fish flakes easily. 

Serve crispy panko baked cod with lemon wedges.

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