Baked Cod Panko Herb Crust

There's something almost meditative about the moment when you pull a baked cod fillet from the oven and watch the golden crust crack under gentle pressure, releasing that briny, herb-touched steam. I discovered this recipe on a quiet weeknight when I had four beautiful cod fillets and an almost empty pantry, forcing me to get creative with what little I had. The panko crust came together almost by accident—a mix of things I grabbed from the shelf—but it transformed the fish into something that felt restaurant-worthy. Now, years later, it's become my go-to when I want something simple, honest, and genuinely delicious.

I remember making this for my sister on a summer evening when she was stressed about her new job, and she took one bite and just sat quietly for a moment. She said it tasted like the kind of thing restaurants charge thirty dollars for, and we laughed because the whole dinner cost us less than that. That's when I realized this wasn't just an easy weeknight dinner—it was something that made people slow down and actually taste their food.

Ingredients

• Cod fillets (4, about 170 g each): Look for thick, creamy-white fillets without that fishy smell—good cod should smell like clean ocean water and nothing more.
• Panko breadcrumbs (1 cup): These Japanese-style crumbs stay crunchier than regular breadcrumbs, which is exactly why they matter here.
• Fresh parsley and dill: If you only have dried dill, use a third of what's called for—dried herbs concentrate their flavor, so a light hand goes a long way.
• Lemon zest (2 tsp): Use a microplane if you have one; it catches the delicate oils without the bitter white pith.
• Garlic clove (1, minced): Fresh garlic gives you that sharp, bright note that rounds out the herbs in the crumb mixture.
• Olive oil (1/4 cup): This is what binds everything together and creates that golden, crispy texture—don't skip it or use too little.
• Parmesan cheese (2 tbsp, optional): It adds umami depth, but the recipe works beautifully without it if you prefer dairy-free.
• Salt and black pepper: Season generously; seasoning the fish directly, not just the crust, is what keeps it from tasting flat.

Instructions

Get your oven ready and set up:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper—this prevents sticking and makes cleanup almost effortless. If you use a shallow baking dish instead, make sure it's big enough that the fillets aren't crowded, so they cook evenly.

Prepare the cod:

Pat each fillet dry with paper towels; moisture is the enemy of a crispy crust. Season both sides generously with salt and pepper, then arrange them on your prepared sheet with a little space between each one.

Make the crust mixture:

In a bowl, combine the panko, parsley, dill, lemon zest, minced garlic, olive oil, and Parmesan. Mix with a fork or your fingers until the breadcrumbs are evenly coated and the mixture looks like damp sand.

Top the fish:

Spoon the panko mixture onto the center of each fillet and gently press it down so it adheres and doesn't slide off during baking. You want an even layer, about a quarter-inch thick.

Bake until golden:

Slide the sheet into the oven and bake for 15 to 20 minutes—the exact time depends on how thick your fillets are. You'll know it's done when the crust is deep golden and the fish flakes easily when you touch it with a fork.

Serve right away:

Transfer to plates immediately and serve with lemon wedges on the side. The contrast between the warm, crispy crust and the cool, bright lemon is what makes each bite sing.

Save to Pinterest

The first time a friend told me this was the best fish they'd ever had at home, I realized how much this simple dish matters. It's the kind of meal that quietly shows you care—uncomplicated, but never rushed or careless.

Toasting the Panko for Extra Crunch

If you want to take the texture even further, warm your panko in a dry skillet over medium heat for just two or three minutes, stirring constantly, until it's light golden and fragrant. This toasts the crumbs and deepens their flavor, and when you mix them with the herb mixture, you get an almost nutty, complex crust that adds another dimension to the fish. Just watch carefully—panko burns faster than you'd think, and you're going for golden, not dark brown.

Swapping and Substituting

Cod isn't the only fish that works beautifully here; haddock, pollock, and even halibut all take to this herb crust and bake in similar time. The key is choosing a firm white fish with a mild flavor so the bright herbs and lemon really shine through. If you're cooking for someone who loves a richer fish, try salmon fillets, though you'll want to reduce the baking time by a few minutes since salmon is oilier and cooks faster than cod.

What to Serve Alongside

A crisp white wine like Sauvignon Blanc is a natural partner, but the real magic happens when you build a whole meal around this fish. Roasted asparagus or green beans with just salt and a drizzle of olive oil keep things light, while buttered new potatoes add comforting warmth without competing for attention. A simple green salad with a lemon vinaigrette echoes the brightness of the crust and leaves you feeling satisfied but not heavy.

• Serve the lemon wedges on the side so everyone can squeeze fresh juice over their fillet to taste.
• Keep the sides simple and let the panko crust be the star of the show.
• If you're making this for a crowd, you can prep the topped fillets a few hours ahead and bake them when you're ready to eat.

Save to Pinterest

This is the kind of recipe that reminds you that the best meals don't require complicated technique or a long list of exotic ingredients. Just good fish, fresh herbs, and the attention to cook it properly.

Your Recipe Questions Answered

→ What type of fish works best for this dish?

Cod fillets are ideal due to their tender, flaky texture, but haddock or pollock can be good substitutes.

→ How can I make the crust extra crunchy?

Lightly toasting the panko breadcrumbs in a dry skillet before mixing helps achieve a crunchier crust.

→ Can I omit the Parmesan cheese?

Yes, omitting Parmesan makes a dairy-free version while still maintaining rich flavor from herbs and lemon zest.

→ What is the preferred cooking temperature?

Bake the fillets at 200°C (400°F) for 15–20 minutes until the crust is golden and fish flakes easily.

→ How should I serve this dish?

Serve immediately with fresh lemon wedges to add a bright, tangy contrast to the herb crust.