Baked Cod Panko Herb Crust (Printer-Friendly)

Flaky cod fillets topped with a crisp panko and herb crust for a light, satisfying main course.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (6 oz each)
02 - Salt and freshly ground black pepper, to taste

→ Crust

03 - 1 cup panko breadcrumbs (60 grams)
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
06 - 2 teaspoons lemon zest
07 - 1 garlic clove, minced
08 - 1/4 cup olive oil (60 milliliters)
09 - 2 tablespoons grated Parmesan cheese (optional)

→ To Serve

10 - Lemon wedges

# How to Make It:

01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly greasing a baking dish.
02 - Pat the cod fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper, then arrange them on the baking sheet.
03 - In a mixing bowl, stir together panko breadcrumbs, parsley, dill, lemon zest, minced garlic, olive oil, and Parmesan cheese if using until fully incorporated.
04 - Evenly spoon the panko mixture over the top of each cod fillet, pressing gently to ensure it adheres well.
05 - Place the prepared fillets in the preheated oven and bake for 15 to 20 minutes until the crust is golden and the fish flakes easily with a fork.
06 - Serve immediately accompanied by fresh lemon wedges.

# Expert Advice:

01 -
  • The crust stays impossibly crispy while the fish inside stays tender and moist—no dry or overcooked moments if you time it right.
  • It comes together in under 35 minutes, which means you can have dinner on the table without the fuss or the stress.
  • Fresh herbs and lemon zest make it feel fancy enough for guests, but it's truly just one pan and a mixing bowl.
02 -
  • Don't skip drying the fish—any surface moisture will steam instead of crisp, and your beautiful crust won't have that golden crunch you're after.
  • Panko has larger crumbs than regular breadcrumbs, which is exactly why it crisps up the way it does; there's no real substitute if you want that texture.
  • If your oven runs hot or cold, the timing might shift by a few minutes, so keep an eye on color rather than watching the clock.
03 -
  • Buy your cod from a fishmonger if you can; they'll cut it to order and can tell you exactly how fresh it is, which makes a real difference in how tender it turns out.
  • If the crust is browning too fast but the fish isn't cooked through, loosely tent the fillet with foil for the last few minutes—it'll slow the crust browning while the inside finishes cooking.

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