Baked Cod Lemon Herb Panko (Printable)

Golden crusted cod with zesty lemon and fresh herbs

# What You'll Need:

→ Seafood

01 - 4 cod fillets (5-6 oz each), skinless and boneless

→ Crumb Topping

02 - 1 cup panko breadcrumbs
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh dill, finely chopped
05 - 1 tsp lemon zest
06 - 1/2 tsp garlic powder
07 - 1/4 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 3 tbsp unsalted butter, melted

→ To Finish

10 - 1 lemon, cut into wedges
11 - 2 tbsp extra virgin olive oil

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat cod fillets dry with paper towels and arrange on the prepared baking sheet. Drizzle each fillet with olive oil and lightly season with salt and pepper.
03 - In a medium bowl, combine panko breadcrumbs, parsley, dill, lemon zest, garlic powder, 1/4 tsp salt, and black pepper. Pour in the melted butter and stir until the mixture is evenly moistened.
04 - Press the panko mixture evenly onto the tops of the cod fillets, gently pressing so it adheres.
05 - Bake for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
06 - Serve immediately with lemon wedges for squeezing over the top.

# Expert Advice:

01 -
  • The contrast between the tender, flaky fish and that crunch buttery topping is honestly what dinner dreams are made of
  • It comes together so quickly you can easily make it on a weeknight but it looks fancy enough for company
  • The fresh herbs and lemon make everything taste bright and light without any heavy sauces
02 -
  • Do not skip patting the fish dry because any excess moisture will make the crumb topping soggy instead of crispy
  • Watch the fish closely during the last few minutes because the panko can go from golden to burnt pretty quickly
  • The fish is done when it flakes easily with a fork, and if you are unsure, it is better to undercook slightly than to dry it out completely
03 -
  • Grate the lemon zest before you juice the lemon, because once you cut it open, zesting becomes much harder
  • If you want to add extra flavor, try mixing a tablespoon of grated Parmesan into the crumb mixture
  • Let the fish rest for a couple of minutes after baking so the juices redistribute

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