Uploaded June 2026 | Updated September 2026, 2 weeks ago
This Baked Panko Crusted Cod is one of those simple recipes that feels restaurant-worthy with very little effort. Tender, flaky cod is topped with a crispy golden panko crust flavored with lemon, parsley, garlic, and Parmesan, then baked until perfectly crisp and juicy. It's a quick, light, and delicious dinner that's ready in under 30 minutes.
►Full written recipe: thecookingfoodie.com/recipe/panko-crusted-cod
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
FULL RECIPE
For the cod:
4 skinless Cod Fillets, (about 150–180g / 5–6 oz each)
Salt and pepper to taste
4-6 teaspoons Dijon mustard
1-2 teaspoons Lemon juice, fresh
For the panko crust:
1 cup (60g) Panko breadcrumbs
3-4 tablespoons Olive oil (or melted butter)
Zest of 1 lemon
2 tablespoons fresh Parsley, finally chopped
2 Garlic cloves, crushed (optional)
¼ cup (25g) grated Parmesan (optional but recommended)
1/4 teaspoon salt (or to taste)
For serving:
Lemon wedges
Chopped parsley
Instructions:
Prep the oven: Preheat oven to 425°F (220°C). Line a baking sheet or baking dish with parchment paper. Pat the cod fillets dry well with paper towels. This helps the topping crisp properly.
Make the crispy topping: In a medium bowl, combine panko breadcrumbs, olive oil (or melted butter), lemon zest, parsley, Parmesan cheese, and salt. Mix until the breadcrumbs are evenly coated and slightly moistened.
Prepare the cod: Season both sides of the cod fillets with salt and black pepper. Place the fillets on the prepared baking sheet, leaving a little space between each fillet so the topping crisps properly.
In a small bowl, mix Dijon mustard with 1–2 teaspoons lemon juice (optional, but recommended for extra freshness). Brush the top of each fillet with the mustard mixture.
Coat the fish: Spoon the panko mixture evenly over the mustard-coated side of the fish and gently press so it adheres well.
Bake: Bake for 12–15 minutes, depending on the thickness of the fillets, until the topping is golden and crispy, the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Serve: Serve immediately with lemon wedges and extra chopped parsley.
This Baked Panko Crusted Cod is one of those simple recipes that feels restaurant-worthy with very little effort. Tender, flaky cod is topped with a crispy golden panko crust flavored with lemon, parsley, garlic, and Parmesan, then baked until perfectly crisp and juicy. It's a quick, light, and delicious dinner that's ready in under 30 minutes.
►Full written recipe: thecookingfoodie.com/recipe/panko-crusted-cod
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
FULL RECIPE
For the cod:
4 skinless Cod Fillets, (about 150–180g / 5–6 oz each)
Salt and pepper to taste
4-6 teaspoons Dijon mustard
1-2 teaspoons Lemon juice, fresh
For the panko crust:
1 cup (60g) Panko breadcrumbs
3-4 tablespoons Olive oil (or melted butter)
Zest of 1 lemon
2 tablespoons fresh Parsley, finally chopped
2 Garlic cloves, crushed (optional)
¼ cup (25g) grated Parmesan (optional but recommended)
1/4 teaspoon salt (or to taste)
For serving:
Lemon wedges
Chopped parsley
Instructions:
Prep the oven: Preheat oven to 425°F (220°C). Line a baking sheet or baking dish with parchment paper. Pat the cod fillets dry well with paper towels. This helps the topping crisp properly.
Make the crispy topping: In a medium bowl, combine panko breadcrumbs, olive oil (or melted butter), lemon zest, parsley, Parmesan cheese, and salt. Mix until the breadcrumbs are evenly coated and slightly moistened.
Prepare the cod: Season both sides of the cod fillets with salt and black pepper. Place the fillets on the prepared baking sheet, leaving a little space between each fillet so the topping crisps properly.
In a small bowl, mix Dijon mustard with 1–2 teaspoons lemon juice (optional, but recommended for extra freshness). Brush the top of each fillet with the mustard mixture.
Coat the fish: Spoon the panko mixture evenly over the mustard-coated side of the fish and gently press so it adheres well.
Bake: Bake for 12–15 minutes, depending on the thickness of the fillets, until the topping is golden and crispy, the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Serve: Serve immediately with lemon wedges and extra chopped parsley.
