Baked Cod With Panko
This Baked Cod With Panko is SO EASY! Crispy panko topping on tender cod fillets makes a healthy, elegant meal perfect for any night.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Measuring cups and spoons
- Fish Spatula
Ingredients
- 46 ounce cod fillets
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley finely chopped
- 1 lemon cut into wedges for serving
Instructions
Directions: Baked Cod With Panko
- Preheat your oven to 400°F (200°C). This ensures your cod cooks evenly and the panko gets perfectly crispy.
- Line a rimmed baking sheet with parchment paper for easier cleanup. If you prefer, you can lightly grease the sheet with olive oil.
- Place the cod fillets on the baking sheet. Drizzle a little olive oil over the fillets and season them with kosher salt, black pepper, garlic powder, and paprika. Rub the seasonings into the fish for even flavor distribution.
- In a mixing bowl, combine the panko breadcrumbs with the remaining olive oil and fresh parsley. Stir until the breadcrumbs are coated and the parsley is evenly distributed.
- Generously sprinkle the panko mixture over the seasoned cod fillets, pressing gently to help it adhere.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cod is cooked through and the panko is golden brown. The fish should flake easily with a fork when done.
- Once baked, remove the cod from the oven and let it rest for a few minutes. Serve with lemon wedges for a bright, zesty finish. Enjoy your delectable Baked Cod With Panko!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven to preserve the crunch of the panko topping.
- Use whole wheat or gluten-free panko for dietary variations.
- Adjust cooking time based on the thickness of your cod fillets for best results.