I've had 40-something trips around the sun, and I haven't met a crispy baked cod recipe that I don't like. This easy Panko Baked Cod is addictively crunchy, well seasoned with fresh thyme, and brings a punch of unique flavor from the buttermilk and Dijon marinade.
If fried chicken turned pescatarian, this is what it would look like.
This crispy baked cod is one of those fish recipes you make for people who still say they don't like fish. It really is something the whole family can enjoy along with easy homemade tartar sauce (or my homemade salmon patty sauce).
If panko is your game, be sure to check out Swordfish Katsu and Cajun Panko Haddock.
What you need to make this dish:
Full ingredient list and measurements included in the printable recipe card below.
Step-by-step instructions :
1. Marinade fish
Combine Dijon mustard, buttermilk, lemon juice and 1 teaspoon salt in shallow dish. Stir until well combined. Add in fish filets, flipping to ensure coverage on all sides. Leave fish to marinate for 30 minutes.
2. Make crunchy topping
Heat olive oil in skillet over medium heat to medium-low heat. Combine panko crumbs with minced garlic, pepper and remaining ½ teaspoon of salt in the olive oil.
Cook gently for 5-6 minutes, stirring often, until the garlic is fragrant and the crumbs have turned lightly golden brown. Remove from heat. Add lemon zest, parsley and thyme. Set aside.
Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Sprinkle top of the fish lightly with a pinch of salt.
3. Bread and bake cod
Remove fish fillets from marinade and arrange on the prepared baking sheet, leaving some marinade on the fish.
Divide the seasoned panko mixture over the top of each cod fillet. Place pan in preheated oven and bake fish in the preheated oven for 10-14 minutes, depending on thickness of filets, until the fish flakes easily.
4. Serve and enjoy
Cooking time can vary, but a good rule of thumb is 10 minutes for each 1-inch thickness of fish. Serve immediately with a squeeze of lemon juice.
FAQs :
The beauty of this recipe is its adaptability. Any flaky white fish you find at your local grocery store will work, including grouper, striped bass, tilapia, hake, haddock, pollack, even cod loins, if you can find them.
Absolutely. I most often make it with any white fish fillets in my freezer or on sale that week. Just thaw in the refrigerator overnight or in a bowl of very cold water, and blot dry with paper towels before marinating.
French green beans and rice would be a perfect side dish these flaky fish fillets with panko crust. Napa cabbage slaw and French fries would round out a grown-up fish and chips meal. And of course, plain rice or rice pilaf and steamed vegetables would be a great side dish and make this a proper healthy meal.
Regular breadcrumbs would do the trick, but will produce a less crunchy topping. Homemade wheat or white bread crumbs that have been well dried and then browned in olive oil (per recipe) would probably make for a crisper crust.
Certainly - start with 1 teaspoon garlic powder and once the panko breadcrumb mixture has been browned, taste and adjust seasoning.
To store leftovers, place in airtight container in refrigerator for 2-3 days. To reheat, cook on baking sheet in oven at 350 for 6-7 minutes, or until just heated through.
Crispy Panko Baked Cod
- Total Time: 35 minutes
- Yield: 4 1x
Description
The crunchiest, most flavorful baked cod you'll find. Perfect for a quick and healthy weeknight dinner.
Ingredients
- 1-1 ¼ pounds fresh cod fillets (or other mild white fish fillets - approximately 4 pieces of cod)
- ¼ cup Dijon mustard
- ¾ cup buttermilk
- 1 tablespoon lemon juice
- ½ cup panko bread crumbs
- 3 cloves garlic, minced
- 1 tablespoon flat leaf fresh parsley, chopped
- 1 teaspoon fresh thyme leaves, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1 ½ teaspoons coarse sea salt
- ½ teaspoon fresh ground black pepper
Instructions
- Marinate the fish: Combine Dijon mustard, buttermilk, lemon juice and 1 teaspoon salt in shallow dish. Stir until well combined. Add in fish filets, flipping to ensure coverage on all sides. Leave fish to marinate for 30 minutes.
- Prepare the crispy topping: Heat olive oil in skillet over medium-low. Add minced garlic, panko, pepper and remaining ½ teaspoon of salt. Cook gently for 5-6 minutes, stirring often, until the garlic is fragrant and the crumbs have lightly browned. Remove from heat. Add lemon zest, parsley and thyme.
- Bake the fish: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Remove fish from marinade and arrange on the sheet, leaving some marinade on the fish. Sprinkle lightly with salt. Divide the seasoned breadcrumb topping over the top of the cod. Bake topped fish in the preheated oven for 10-14 minutes, depending on thickness of filets.
- Serve immediately with lemon wedges.
Notes
If you don't have panko breadcrumbs on hand, regular breadcrumbs would do the trick, but will produce a less crunchy topping. Homemade wheat or white bread crumbs that have been well dried and then browned in olive oil (per recipe) would probably make for a crisper crust.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Oven and stovetop
- Cuisine: American, Seafood
[…] Looking for more healthy recipes? Try Crispy Baked Cod with Panko next! […]