Description
A delicious and crispy Panko Parmesan Baked Cod recipe that combines tender cod fillets coated in a flavorful mixture of panko breadcrumbs, Parmesan cheese, and spices, then baked to golden perfection. Perfect for a quick, healthy, and satisfying dinner.
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.
- Season Cod: Season the cod fillets evenly on both sides with salt and pepper to enhance flavor.
- Prepare Coating: In a shallow bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, dried thyme, and paprika until well combined.
- Coat Fillets: Dip each cod fillet into the melted butter, ensuring it is fully coated, then press both sides into the panko mixture so the coating adheres well. Place the coated fillets on the prepared baking sheet.
- Bake: Bake the fillets in the preheated oven for 15-20 minutes, or until the fish is cooked through (opaque and flakes easily) and the panko topping is golden brown and crispy.
- Garnish and Serve: Sprinkle the baked cod with fresh chopped parsley and serve immediately with lemon wedges on the side for a bright, fresh finish.
Notes
- For best results, use fresh cod fillets that are evenly sized to ensure even cooking.
- You can substitute dried thyme with fresh thyme for a more aromatic flavor.
- If you don’t have unsalted butter, use regular butter but reduce additional salt added to the fish.
- Serve with a side of 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.
