Baked Cod Lemon Herb Panko

The first time I made this lemon-herb crusted cod, it was a Tuesday night and I was desperately trying to use up a bag of panko breadcrumbs that had been sitting in my pantry for months. I remember standing at the counter, mixing the herbs and lemon zest, and thinking how something so simple could smell so incredibly fresh and promising. When it came out of the oven, that golden crumb topping made the whole kitchen smell like a proper restaurant, and I honestly could not believe I had made something that looked so elegant in under 30 minutes.

Last spring, my neighbor who is typically pretty skeptical about fish stopped by while I had these in the oven. The smell had wafted into the hallway, and she knocked just to ask what I was making. I ended up sharing a plate with her, and she texted me the next day saying her husband who claims to hate fish had actually asked when I was making it again. That is when I knew this recipe was a keeper.

Ingredients

• Cod fillets: Choose ones that look opaque and firm, and if you are questioning freshness, just give them a sniff, they should smell like the ocean not fishy
• Panko breadcrumbs: These create the most incredible crispy texture because they are lighter than regular breadcrumbs and they really hold onto that butter
• Fresh parsley and dill: The combination of these two herbs is classic and fresh, but if you cannot find fresh dill, dried works in a pinch
• Lemon zest: This is where all the bright flavor comes from, so really get into those nooks and crannies of the lemon
• Unsalted butter: Melted butter helps the crumbs turn golden and cling to the fish
• Olive oil: A little drizzle on the fish before the crumbs keeps everything moist

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper because you will thank yourself later when cleanup is just tossing the paper

Prep the fish:

Pat those cod fillets completely dry with paper towels, arrange them on your baking sheet, drizzle with olive oil, and give them a light seasoning of salt and pepper

Make the crumb topping:

In a medium bowl, combine the panko, parsley, dill, lemon zest, garlic powder, salt, and pepper, then pour in the melted butter and stir until everything is evenly moistened and clumps together slightly

Top the fish:

Press the crumb mixture onto the top of each fillet, really pressing gently so it sticks and creates an even layer

Bake until golden:

Slide into the oven for 15 to 20 minutes, until the fish flakes easily with a fork and that topping is beautifully golden brown

Serve it up:

Get these to the table while they are still hot, with lemon wedges on the side for that final squeeze of brightness

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This has become my go-to when I want to feel like I am eating something special without actually putting in special occasion effort. I have made it for dinner parties, for myself on random Tuesdays, and even for my dad who is notoriously picky about fish preparation. Every single time, someone asks for the recipe, which is honestly the best feeling.

Choosing the Right Fish

While cod is classic here, I have learned that any firm white fish works beautifully. Haddock and halibut are excellent substitutes, and they both hold up to the crumb topping just as well. The key is choosing fillets that are roughly the same thickness so they cook evenly, and avoiding anything too delicate or thin that might fall apart under the weight of the crumbs.

Making It Ahead

You can mix the crumb topping several hours ahead and keep it covered at room temperature. I have even prepped the fish on the baking sheet, covered it with plastic wrap, and kept it in the fridge for a few hours before baking. Just add a couple of minutes to the baking time if the fish is very cold from the refrigerator.

Side Dish Pairings

Because this fish is light and bright, I love serving it with something that complements without competing. Roasted asparagus with a squeeze of lemon is perfect, as is simple steamed broccoli or a light arugula salad with a vinaigrette. For something more substantial, buttery rice or roasted potatoes work wonderfully.

• A glass of crisp white wine like Sauvignon Blanc makes everything feel more complete
• If you want to add more vegetables, roasted zucchini or green beans are fantastic alongside
• Keep dessert light because this fish is satisfying without being heavy

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There is something so satisfying about a recipe that looks impressive but is actually straightforward and forgiving. I hope this becomes one of those weeknight staples you return to again and again.

Recipe Questions & Answers

→ What fish works best for this dish?

Cod is ideal for its mild flavor and firm texture, but haddock, halibut, sea bass, or any firm white fish works beautifully. The fish should hold up well under the crumb topping without becoming too soft during baking.

→ How do I know when the cod is done?

The fish is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The panko topping should be golden brown and crispy. Avoid overcooking to maintain the tender, moist texture.

→ Can I prepare the crumb topping ahead of time?

Yes, mix the panko, herbs, and spices up to a day in advance. Store in an airtight container at room temperature. Add the melted butter just before pressing onto the fish to maintain the perfect crumb texture.

→ What sides pair well with this cod?

Steamed asparagus, roasted vegetables, or a light arugula salad complement the bright flavors. Roasted potatoes, wild rice, or crusty bread help soak up the lemon butter. A crisp white wine like Sauvignon Blanc makes an excellent pairing.

→ Can this be made gluten-free?

Substitute regular panko with certified gluten-free breadcrumbs. Use dairy-free butter if needed. The flavor profile remains excellent with these adaptations while accommodating dietary restrictions without sacrificing texture or taste.

→ Should I remove the skin from the cod?

Skinless cod works best since the crumb topping adheres directly to the flesh. If your fillets have skin, remove it before seasoning. The crispy crust creates its own texture, making the skin unnecessary.