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Close up of flaked breaded cod fillet

Baked Panko and Parmesan Encrusted Cod

Crispy oven baked crusted cod fillets that are tender and flavorful. Seasoned with simple pantry staples, breaded with panko breadcrumbs and parmesan, then baked to a crispy golden perfection. An easy and healthy recipe in just 30 minutes!
5 from 18 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine American
Servings 2
Calories 457 kcal


  • Baking pan
  • Parchment paper (optional)


  • 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


  • 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!


*Nutritional facts provided are only an estimate, accuracy is not guaranteed. 
  • 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.


Serving: 2gCalories: 457kcalCarbohydrates: 24gProtein: 52gFat: 16gSaturated Fat: 4gTrans Fat: 1gCholesterol: 190mgSodium: 1728mgPotassium: 1063mgFiber: 2gSugar: 2gVitamin A: 319IUVitamin C: 2mgCalcium: 245mgIron: 3mg
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