Baked Cod with Panko Herb Crust (Printable)
Flaky cod with crunchy panko herb crust.
# What You'll Need:
→ Fish
01 - 4 cod fillets (approximately 5.3 oz each), skinless and boneless
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 tablespoon olive oil
→ Panko Herb Crust
05 - 1 cup panko breadcrumbs (2.1 oz)
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 tablespoons fresh chives, finely chopped
08 - 1 tablespoon fresh dill, finely chopped (optional)
09 - 2 teaspoons lemon zest
10 - 1 garlic clove, minced
11 - 2 tablespoons grated Parmesan cheese (optional)
12 - 3 tablespoons olive oil
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ To Serve
15 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat cod fillets dry using paper towels. Season both sides evenly with salt and black pepper. Place the fillets on the prepared baking sheet and drizzle with 1 tablespoon olive oil.
03 - In a medium bowl, combine panko breadcrumbs, parsley, chives, dill (if using), lemon zest, minced garlic, Parmesan cheese (if using), olive oil, salt, and pepper. Stir until crumbs are evenly coated.
04 - Press the panko mixture firmly onto the top of each cod fillet, creating an even herb crust.
05 - Bake for 15 to 20 minutes until the crust is golden brown and the fish flakes easily with a fork. Ensure the internal temperature reaches 145°F.
06 - Serve immediately accompanied by lemon wedges.
# Expert Advice:
01 -
- The crust stays impossibly crunchy while the fish underneath turns buttery and delicate—it's the best of both textures happening at once.
- Fifteen minutes of actual prep means you're not stressed when guests arrive, just genuinely proud of what you're serving.
- Fresh herbs make it taste like you know what you're doing in the kitchen, even if this is your first time making it.
02 -
- Wet fish bakes unevenly and loses its delicate texture—always pat it dry, even if it feels like an extra step.
- The crust mixture needs enough oil to feel almost damp; without it, panko dries out and tastes like cardboard instead of a golden crust.
03 -
- For extra-crispy crust, finish under the broiler for 30 seconds, watching carefully—the line between golden and burnt is surprisingly thin.
- Substitute cod with haddock, halibut, or any firm white fish; this crust works beautifully on anything delicate that needs something to hold its own against.