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Panko baked cod with breadcrumb topping on white plate with broccoli.
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5 from 1 vote

Panko Baked Cod

This Panko Baked Cod recipe is easy and ready in 20 minutes! The fish is made with Dijon mustard and a crispy lemon herb breadcrumb topping.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: panko cod, baked cod, baked cod with panko, gluten free cod
Servings: 6
Calories: 305kcal
Author: Christine Rooney

Ingredients

Instructions

  • Heat oven to 375 degrees Fahrenheit.
  • Pour 2 Tbsp. olive oil onto a large baking sheet and spread the oil evenly over the surface of the pan.
  • Completely thaw 2 lbs. of cod fish fillets (if frozen). Once the fish is thawed, pat both sides dry with paper towels. It's important that the fish is patted dry, so that it doesn't become soggy when baked.
  • Place the cod fillets on the oiled baking sheet, making sure there is a little room between each one. Measure 2 Tbsp. Dijon mustard into a small dish and baste the mustard onto one side of the cod fillets using a basting brush or spread the mustard onto them using the back of a spoon.
  • Sprinkle ¼ tsp. each kosher salt and pepper over the top of the fish fillets.
  • Melt 2 Tbsp. unsalted butter. Pour ¾ gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) into a small bowl. Add 2 tsp. each garlic powder and paprika, 1 tsp. Italian seasoning, and ¼ tsp. each kosher salt and pepper. Stir until the butter is completely incorporated into the breadcrumb mixture.
  • Spoon a generous amount of the breadcrumb mixture over the top of each cod fillet and press the breadcrumbs down onto the fish using the back of a spoon. It's fine if some of the breadcrumbs spill out onto the baking sheet.
  • Place the baking sheet in the oven and bake for 14-15 minutes, or until the cod has cooked through.
    Baking times may vary depending on the thickness of your cod fillets. The best way to tell if cod has finished cooking is to check the internal temperature using a food thermometer. Stick the food thermometer into the thickest part of the fish. The safe internal temperature for cod is 145 degrees Fahrenheit.
    The cod is done when it is white, flaky, and the breadcrumb topping golden brown.
  • Remove the baking sheet from the oven and serve.
  • To Serve: Use a Microplane to zest 1 lemon over the top of the baked cod. Cut the lemon into wedges and squeeze over the top of the fish.

Notes

Any variety of firm, flaky white fish will work in place of cod. Black cod (also known as Sablefish), haddock, pollack, walleye, halibut, or Mahi Mahi are all great options.
If you don't care for the flavor of mustard, mayo can be used in place of it. Alternately, you can sub your favorite salad dressing in place of the mustard, or squeeze lemon juice on the cod instead of mustard or mayo.
You can use any variety of mustard you like in place of Dijon mustard.
This recipe may be cut in half if you are looking for a smaller quantity.

Nutrition

Serving: 2cups | Calories: 305kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 380mg | Potassium: 730mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1017IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg