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This oven Baked Panko-Crusted Cod recipe can be prepared in less than 30 minutes, but tastes like a dish you would get at a restaurant! It is sure to become a family favorite fish recipe! The recipe is written for two but can easily be doubled or tripled as needed.
Don't you just love simple recipes with simple ingredients? There is nothing complicated about this baked cod with panko crumbs, and it is made with no egg or mayonnaise. The panko breadcrumbs are held onto the fish with a butter and Dijon mustard mixture that adds amazing flavor!
What you will need to make this Oven Baked Panko-Crusted Cod:
- wild-caught cod filets - try to find filets that are similar size and thickness
- Dijon-mustard - regular or country-style
- fresh lemon juice
- melted butter - substitute ghee or coconut oil for dairy-free
- cayenne pepper just for a bit of added flavor
- panko breadcrumbs
- grated Parmesan cheese - substitute nutritional yeast flakes for dairy-free
- Italian parsley
How to make Baked Cod with Panko Crumbs:
Preheat oven to 375 degrees. Place a sheet of parchment paper on a baking sheet and set aside.
Mix the mustard, lemon juice, butter, cayenne, and half of the parsley together in a shallow bowl.
Combine the panko crumbs, remaining parsley and Parmesan in a second shallow bowl.
Pat the cod filets dry with paper towels. Coat the fish filets in the mustard mixture,
then coat evenly with the panko mixture.
Place the filets on the prepared baking sheet and bake for 18 to 20 minutes, until golden and fish flakes easily with a fork. Cook until internal temperature reaches 145 degrees)
Serve on a bed of leafy greens, rice pilaf, or steamed broccoli.
This is a light meal that can be served any time of year.
Tools used to create this recipe:
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious fish recipes:
- Baked Cod with Cherry Salsa
- Cod and Zucchini Noodles
- Salmon Oscar
- Simple Cod with Sautéed Spinach
- Miso-Ginger Glazed Salmon
- Beer Batter Fish
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Baked Panko-Crusted Cod
Ingredients
- .75 pound wild-caught cod filets 2) 5-6 ounce filets
- 1 tablespoon butter substitute ghee or coconut oil for dairy-free
- 1 tablespoon Dijon mustard regular or country-style
- 1 tablespoon lemon juice
- .13 teaspoon cayenne pepper 1/8th teaspoon or more to taste
- .33 cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese substitute nutritional yeast flakes for dairy-free
Instructions
- Preheat oven to 375 degrees. Place a sheet of parchment paper on a baking sheet and set aside.
- Mix the mustard, lemon juice, butter, cayenne, and half of the parsley together in a shallow bowl.
- Combine the panko crumbs, remaining parsley and Parmesan in a second shallow bowl.
- Pat the cod filets dry with paper towels. Coat the fish filets in the mustard mixture, then coat evenly with the panko mixture.
- Place the filets on the prepared baking sheet and bake for 18 to 20 minutes, until golden and fish flakes easily with a fork.
- Serve on a bed of leafy greens, rice pilaf, or steamed broccoli.
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