The crunchiest, most flavorful baked cod recipe - perfect for a quick and tasty weeknight dinner.

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Marinate the fish: Combine Dijon, milk, lemon juice and 1 teaspoon salt in baking dish just large enough to fit your fillets. Add in fish filets, flipping to ensure coverage on all sides. Leave fish to marinate for while preparing topping.
Prepare panko topping: Heat olive oil in skillet over medium-low. Add minced garlic, panko, pepper and remaining ½ teaspoon of salt. Cook for 5-6 minutes, stirring often, until the garlic is fragrant and the crumbs have turned golden browned. Remove from heat. Add lemon zest and thyme.
Top fish + bake: Preheat oven to 400 degrees. Divide the seasoned breadcrumb topping over each cod fillet. Bake fish in the preheated oven for 14-18 minutes, until the fish is opaque and flaky and the topping is deep golden brown. Serve crusted cod with lemon wedges.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: For the crispiest results, reheat in a 350°F oven for 6-7 minutes. Avoid microwave reheating as it will make the coating soggy.

Make Ahead: The panko coating can be prepared up to 2 days ahead. Fish can marinate up to 1 hour.