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Crispy baked cod served with lemon and herbs on a white plate

Crispy Baked Cod

This Crispy Baked Cod recipe features a crunchy exterior and flaky fish inside, making it a lighter alternative to deep frying. It's quick to prepare and perfect for weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces cod fillets (approximately 1.5 pounds total) Fresh or thawed frozen cod
  • 1 cup panko breadcrumbs For a crunchy coating
  • 1/2 cup grated Parmesan cheese Adds flavor to the crust
  • 2 tablespoons fresh parsley, finely chopped For freshness
  • 1 piece lemon, zested and juiced Provide brightness and acidity
  • 2 tablespoons olive oil To moisten the breadcrumbs
Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
For preparation
  • Cooking spray or extra olive oil for greasing To prevent sticking

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it with cooking spray or a bit of olive oil.
  2. Pat the cod fillets dry with paper towels and season them lightly with salt and pepper on both sides.
  3. In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, garlic powder, onion powder, and paprika.
  4. Drizzle the olive oil over the breadcrumb mixture and toss until the mixture is evenly coated and crumbly.
  5. Press each cod fillet into the breadcrumb mixture, turning to coat all sides and ensuring an even, thick layer of breadcrumbs adheres to each fillet.
Baking
  1. Place the coated fillets on the prepared baking sheet, making sure they are spaced apart so they cook evenly.
  2. Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and the breadcrumb coating is golden brown and crispy.
  3. Remove the cod from the oven and squeeze fresh lemon juice over the top before serving.

Notes

Serve the cod hot with a lemon wedge on the side. Good sides include roasted vegetables, steamed rice, a green salad, or simple boiled potatoes. A light tartar sauce or plain yogurt with lemon pairs well.