This baked cod with panko is the simplest way to get bold flavor and a nice crunch on your cod in the oven! The panko and Parmesan crust is seasoned simply yet effectively with Old Bay Seasoning and lemon juice.
Simple ingredients combined with simple technique means this delicious cod recipe only requires 5 ingredients and 20 minutes to make. Two things I definitely appreciate as a busy mom with limited time to whip up dinner (especially on weeknights!).
Plus, this recipe plays up the natural flavor in the fish, for a delightful fish dish that boasts the perfect texture.
When it comes to a quick, simple, and filling main, fish is my go-to! I have several fish recipes that only require a handful of ingredients, yet bring bold flavor, including this baked cod and this Pecan-Crusted Halibut.
In this recipe, you’ll learn how to make a simple panko crust for cod without the need for an egg wash.
Panko Baked Cod Ingredients
Here’s everything you need:
- Cod. I used individual 4-ounce portions of frozen cod, defrosted. You can use fresh or frozen, just make sure it’s fully thawed before you get started.
- Panko. Other breadcrumbs work in a pinch, but panko gets the crispiest.
- Parmesan cheese. If you want a dairy-free version, you can skip the Parm and add extra panko.
- Old Bay Seasoning. Or other seafood seasoning of choice. None on hand? Check out Every Old Bay Seasoning Substitute.
- Lemon juice.
How to Make Panko-Crusted Cod
How to Prep Cod for Baking
Before baking the cod, it’s best to remove excess moisture. This helps to get the crispiest exterior on your fish! Pat the cod dry with a paper towel to easily soak up the liquid.
For this crusted fish recipe, you can easily use either fresh or frozen cod! Just thaw the fish overnight in the refrigerator or add it to a plastic or reusable storage bag and submerge the bag in cold water for about 45 minutes to defrost.
If your cod is not already divided into individual portions, slice them into about 4-ounces pieces now.
How to Make a Panko Crust for Cod
This 4-ingredient panko-based crust is super easy to make. Just add your panko breadcrumbs, Parmesan cheese, Old Bay seasoning, and lemon juice to a shallow bowl.
Use a fork to whisk and combine. The lemon juice may cause there to be some clumps in your crust mixture, and that’s perfectly okay.
How to Crust Cod with Panko without an Egg Wash
This recipe is intentionally paired back to make it simple, quick, and the opposite of overwhelming. That means we are using only what’s necessary to get a nice flaky baked fish with a crispy outer exterior.
There’s no egg wash here to adhere the panko, so we are relying on technique to get the crust on the cod. The raw cod itself is naturally a little sticky.
Use clean hands to press a generous amount of the crust mixture into the fish filet, coating it with about an inch of crust on each side.
How to Bake Cod with Panko to Get it Crispy
Once your cod is coated in your panko crust, carefully transfer it to a lined baking sheet.
You can line it with parchment paper or a reusable baking mat. This will just allow it to easily peel away once baked and ready to serve, so none of your crust sticks to the baking sheet and gets left behind.
Make sure your oven is fully pre-heated to 400°F before placing your cod in the oven. Bake it on the top rack for 10-12 minutes. The internal temperature of the cod should reach 145°F, and the panko crust should be crispy to touch.
How to Serve Baked Cod with Panko
This cod is super versatile and pairs deliciously with a variety of sides! Here are some of my favorites:
How to Properly Store and Reheat Panko-Crusted Cod
Once cooked, your Baked Cod with Panko will last in an airtight container in the refrigerator for up to 4 days. You can also freeze your panko-crusted cod for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, and bake your cod for a second time at 275°F for about 15-20 minutes, or until the internal temperature once again reaches 125°F.
5-Ingredient Baked Cod with Panko
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Reusable Baking Mat (optional)
Ingredients
- 8 ounces cod (individual 4-ounce portions)
- ¼ cup panko breadcrumbs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon Old Bay Seasoning (or other seafood seasoning of choice)
- 1 tablespoon lemon juice (1 lemon = approx. 4 tablespoons juice)
Instructions
- Preheat your oven to 400°F.
- Prep your cod by cutting into individual portions (about 4 ounces each) and removing skin if necessary and patting dry with paper towels (try these bamboo paper towels for a more sustainable option!).8 ounces cod
- In a small mixing bowl, make your crust mixture by adding Panko, Parmesan, Old Bay, and lemon juice and stirring to combine. The moisture from the lemon juice may cause some clumps — that's okay!¼ cup panko breadcrumbs, 3 tablespoons grated Parmesan cheese, ½ teaspoon Old Bay Seasoning, 1 tablespoon lemon juice
- Use clean hands to press the crust into the cod, coating it generously on both sides. Place the fish on a baking sheet lined with parchment paper or a reusable baking mat.
- Bake for 10-12 minutes until the internal temperature of the cod reaches 125°F.
Pro Tips
- If you don’t have Panko, you can replace it with any plain breadcrumbs.
- For a dairy-free version, simply omit the Parmesan cheese and add an extra 2 tablespoons of Panko or breadcrumbs.
2 thoughts on “5-Ingredient Baked Cod with Panko”
Thanks for the reheating advice. That is a nice addition!
You’re so welcome! Thanks for trying the recipe 🙂