These crispy oven baked crusted cod fillets are tender and flavorful. Seasoned with simple pantry staples, breaded with panko breadcrumbs and parmesan, then baked to a crispy golden perfection. Make this easy and healthy recipe in just 30 minutes!
This crispy encrusted cod is a great way to get my kids to eat fish. They’re just as good as fish sticks, but healthier – since they’re baked!
The panko crumbs and parmesan make for a light, salty and crispy texture, while the cod is lean yet moist, a mild tasting white fish that’s perfect for kids.
Baking cod is so easy and quick, just like my one pan roasted salmon and delicious soy glazed baked salmon!
Serve this dish with some delicious dipping sauces. Our favorites are tartar sauce, honey mustard and ketchup.
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Ingredients and Notes
I use frozen, wild caught Atlantic cod fillets. They’re easy and convenient, plus they taste amazing! Bake them the same way as fresh fillets, just make sure they are fully thawed before cooking. You can do this by filling a container with cold tap water, (make sure to keep the fillets in the vacuum sealed bag) and submerge until thawed.
If you’ve got them handy you can always use fresh fillets as well. It’s up to you!
My favorite brand of panko bread crumbs is Kikkoman. They also have other varieties such as whole wheat or gluten-free for any dietary needs.
I added fresh grated parmesan to the breadcrumb mixture to add a bit of salty, nutty, flavor to the crust.
Instructions
For detailed instructions, see the recipe card below.
Toast the panko – This will ensure the final crust has a golden color and super crunchy texture. You won’t need to worry about baking the fish at a high temperature to get that delicious golden crust, which will also help you avoid overcooking the cod.
- Add oil to the breadcrumbs, mix well.
- Spread the breadcrumb mixture evenly onto a baking sheet.
- Bake for about 4 to 5 minutes at 400 degrees Fahrenheit or until crispy and golden.
Bread the cod fillets
- Dry the cod fillets and use half the seasoning mix to season the fish. Mix the remaining seasoning and parmesan into the bread crumbs.
- Dip the cod fillet into a lightly whisked egg, shake off any excess.
- Place the cod into the panko mixture, firmly pressing it onto the flesh on all sides.
- Place the fillets onto a baking sheet and bake for about 10 to 12 minutes at 400 degrees Fahrenheit.
Pro Tip
- Line your baking sheet with parchment paper for easy cleanup.
- Cooking time may vary, depending on the thickness of your fish. I used frozen, 4 ounce fillets about 1 to 1 ½ inches thick.
- Garnish with parsley and squeeze some lemon for some acidity and additional flavor.
FAQs
A nice refreshing coleslaw, steamed vegetables, french fries (a classic) or roasted potatoes are some delicious options.
Per USDA food safety guidelines, cooked fish should have an internal temperature of 145 degrees Fahrenheit. Use a food thermometer to check.
Toasting the panko prior to coating the cod will guarantee a nice golden crust and crunchy texture.
More Oven Baked Recipes
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Baked Panko and Parmesan Encrusted Cod
Equipment
- Baking pan
- Parchment paper (optional)
Ingredients
- 1 pound cod fillets I used 3 frozen fillets, about 4 ounces each
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground pepper
- 1 egg, lightly whisked add it to a shallow dish
- 1 cup Panko breadcrumbs I use Kikkoman brand
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- lemon wedges garnish
- parsley leaves garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Dry cod fillets well with a paper towel (If using frozen fillets, make sure to thaw it completely by submerging the cod in a vacuumed sealed bag with cold water).
- Add garlic powder, salt, and pepper in a small bowl and mix well. Use half of the mix to season the cod fillets on both sides evenly. Save the remaining for the breadcrumb mixture.
- To toast the panko, pour oil over the breadcrumbs and mix well, breaking up any clumps. Spread evenly onto a baking sheet and bake for 4 to 5 minutes, until golden and crunchy.
- Remove panko from the oven and pour it into a shallow dish. Let it cool for 2 to 3 minutes. Add the remaining seasoning mixture and parmesan cheese. Mix well.
- Dredge seasoned cod fillet into the whisked egg, shaking off any excess. Then place the fillet into the panko mixture, pressing firmly on all sides for the crumbs to stick on.
- Place the breaded cod onto a baking sheet lined with parchment paper. Repeat with the remaining fillets.
- Bake for 10 minutes, or until internal temperature of the fish reaches 145 degrees Fahrenheit.
- Garnish with parsley and a squeeze of lemon with side of tartar sauce!
Notes
- Cooking time may vary, depending on the thickness of your fish. I used 4 ounce cod fillets, about 1 to 1 ½ inches thick.
- Per USDA food safety guidelines, cooked fish should have an internal temperature of 145 degrees Fahrenheit. Use a food thermometer to check.
- Line your baking sheet with parchment paper for easy cleanup.
- Garnish with parsley and squeeze some lemon for some acidity and additional flavor.