Description
This Panko Parmesan Baked Cod recipe offers a deliciously crispy and flavorful topping paired with tender, flaky cod fillets. The combination of panko breadcrumbs, parmesan cheese, and fresh herbs, enhanced with lemon zest and juice, creates a bright and satisfying dish perfect for a quick and healthy dinner.
Ingredients
Scale
For the Topping
- 3/4 cup (45 g) panko breadcrumbs
- 1/2 cup (50 g) grated parmesan cheese
- 4 tablespoons (56 g) salted butter, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dried basil
- 2 tablespoons freshly chopped parsley
- Zest of 1 lemon
- Juice of 1/2 lemon
For the Fish
- 1 pound (453 g) cod fillets
- 1 tablespoon (14 g) salted butter, melted (optional, for brushing or additional moisture)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper to prevent sticking and set aside.
- Mix Crispy Topping: In a medium bowl, combine panko breadcrumbs, grated parmesan, softened butter, mayonnaise, Dijon mustard, dried basil, chopped parsley, lemon zest, and lemon juice. Mix until the ingredients are fully incorporated into a slightly moist, crumbly mixture.
- Pat Dry Cod Fillets: Using paper towels, pat the cod fillets dry to ensure they bake up flaky and allow the topping to adhere well. Place the fillets evenly spaced on the prepared baking sheet.
- Add Topping to Fish: Scoop and gently press the panko parmesan mixture onto the tops of the cod fillets. Evenly distribute the topping, pressing gently to help it stick. If any mixture falls to the sides, that’s fine.
- Bake the Cod: Place the baking sheet on the middle rack of the oven and bake for 10 minutes, or until the fish is opaque and flakes easily with a fork.
- Brown the Topping: After the initial bake, move the baking sheet up to the top rack. Bake for an additional 1 minute to lightly brown and crisp up the topping. Keep a close eye to prevent burning.
- Rest and Serve: Remove the tray from the oven and let the cod fillets rest for 5-10 minutes. This helps the juices redistribute and the topping set. Serve warm with extra lemon wedges if desired.
Notes
- Patting the cod dry before applying the topping ensures better adhesion and crispiness.
- Watch the topping closely during the last minute of baking to avoid burning.
- Mayonnaise helps keep the topping moist and adds richness, but it can be omitted for a lighter version.
- This dish pairs well with steamed vegetables or a fresh salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
