Description
Crispy and flavorful Panko Parmesan Baked Cod is a simple yet elegant seafood dish featuring tender cod fillets coated with a savory mixture of panko breadcrumbs, Parmesan cheese, and aromatic spices, then baked to golden perfection. Ideal for a quick weeknight dinner or a special occasion, this recipe delivers a delightful crunch and rich taste with minimal effort.
Ingredients
Scale
Fish
- 4 cod fillets (about 6 oz each)
- Salt and pepper, to taste
Coating
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 cup unsalted butter, melted
Garnish
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and ease cleanup.
- Season Cod: Season the cod fillets evenly on both sides with salt and pepper to enhance their natural flavor.
- Prepare Coating: In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried thyme, and paprika. Mix well to evenly distribute the spices and cheese.
- Coat Fillets: Dip each cod fillet into the melted butter, allowing it to soak briefly, then press the fillets into the panko mixture, coating both sides thoroughly. Lay the coated fillets on the prepared baking sheet with some space between them.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden brown and crispy.
- Garnish and Serve: Remove the cod from the oven, garnish with freshly chopped parsley, and serve immediately with lemon wedges for a bright, citrusy finish.
Notes
- For best results, use fresh cod fillets that are evenly sized to ensure uniform cooking.
- You can substitute unsalted butter with olive oil for a slightly different flavor profile.
- To keep the breadcrumb coating crisp, avoid overcrowding the baking sheet.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
