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Easy Baked Cod with Lemon Herb Panko Crust on a plate garnished with herbs.

Easy Baked Cod with Lemon Herb Panko Crust

This quick and easy baked cod recipe features a crunchy lemon herb panko crust, perfect for busy weeknights when you crave something special without too much fuss.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.5 pounds Cod fillets Look for fillets that are similar in thickness.
  • 3/4 cup Panko breadcrumbs Could use traditional or gluten-free panko.
  • 1 large Lemon Zest and juice are both used.
  • 3 tablespoons Butter or olive oil (melted) Melt butter or use olive oil.
  • 1-2 cloves Garlic (minced) Or use 1/2 teaspoon garlic powder.
  • Dried or fresh herbs Like parsley, dill, thyme, or Italian seasoning.
  • Salt and black pepper To taste.
  • optional Grated Parmesan For extra savory flavor.

Method
 

Preparation
  1. Heat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease a baking dish.
  2. Pat the cod fillets dry with paper towels. Set them in the baking dish and lightly salt and pepper the fish.
  3. In a small bowl, mix panko, lemon zest, a pinch of salt and pepper, minced garlic, herbs, and melted butter or olive oil until it resembles damp sand.
  4. Spoon the panko mixture over each fillet and gently press it down so it sticks.
Cooking
  1. Bake the cod for about 10 to 14 minutes, depending on thickness. The top should be golden and the fish should flake easily with a fork.
  2. Finish with a squeeze of fresh lemon juice right before serving.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in the oven for best results to preserve the crust.