Oven Baked Panko Parmesan Cod – Crispy Easy Fish Dinner

Ingredients

• 4 fillets, about 170 g each (6 oz each; 2.5–3.8 cm thick, or 1–1.5 inches)cod
• 60 ml (¼ cup)mayonnaise
• 15 ml (1 tbsp)Dijon mustard
• 15 ml (1 tbsp)fresh lemon juice
• 1 clove, minced (or 2.5 ml, ½ tsp, garlic powder)garlic
• 60 g (1 cup)panko breadcrumbs
• 50 g (½ cup)freshly grated Parmesan cheese
• 28 g (2 tbsp), meltedunsalted butter
• About 8 g (2 tbsp), choppedfresh parsley
• 2.5 ml (½ tsp), smoked or sweetpaprika
• 2.5 ml (½ tsp)kosher salt
• 1.25 ml (¼ tsp), freshly groundblack pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Dry the cod

   Pat the cod fillets completely dry with paper towels. Lightly season both sides with salt and pepper, then arrange the fillets on the prepared baking sheet.

3. 3

   Mix the sauce

   In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice and minced garlic.

4. 4

   Make the topping

   In a separate bowl, combine the panko, Parmesan, parsley, paprika, ½ tsp salt and ¼ tsp pepper. Drizzle in the melted butter and mix with a fork until evenly moistened.

5. 5

   Coat the fillets

   Spread a thin layer of the mayonnaise mixture over the top and sides of each cod fillet.

6. 6

   Add the panko

   Press the panko mixture firmly onto the coated fillets, piling it generously on top.

7. 7

   Bake the cod

   Bake for 15–20 minutes, until the topping is golden brown and the fish flakes easily with a fork.

8. 8

   Rest and serve

   Leave the fish to rest for 1 minute before serving. Add an extra squeeze of fresh lemon juice if desired.

What is panko Parmesan cod?

This is a baked American-style fish dinner: cod fillets are coated with a savoury, crunchy crumb topping rather than being battered and fried. Panko, Japanese-style dried breadcrumbs, gives the crust a light, coarse texture.

The mayonnaise, mustard and lemon layer helps the topping cling and adds tang. Parmesan and butter bring savoury richness, while baking keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 38g protein, 13g carbs, 21g fat.

The cod provides most of the protein, while panko contributes most of the carbohydrates. Mayonnaise, butter and Parmesan account for much of the fat; the cheese and added salt also contribute sodium. Balance a fillet with plenty of vegetables and a modest serving of potatoes or another starch.

Choosing the cod

Thickness: Fillets around 2.5–3.8 cm (1–1.5 inches) thick suit the stated baking time. If your pieces vary in thickness, check the thinner ones first.

Dry surface: Patting the fish thoroughly helps the coating stick and reduces excess moisture beneath the crumbs.

Building the topping

Butter: Mixing melted butter into the panko helps the crumbs brown in the oven. Stir until the mixture is evenly moistened rather than leaving a pool of butter at the bottom.

Parmesan: Freshly grated cheese blends into the crumbs and contributes a savoury edge. Press the topping on firmly so it stays in place as the fish bakes.

Getting the coating right

Sauce layer: Spread the mayonnaise mixture thinly over the top and sides of each fillet. A light coat gives the crumbs something to adhere to without overwhelming the fish.

Crumb layer: Mound the panko generously over the top, then press it gently into place. Avoid packing it so tightly that the topping loses its airy texture.

Checking for doneness

Colour: Start checking at 15 minutes. The topping should be golden brown, though ovens and fillet thicknesses can affect how quickly it colours.

Texture: The fish is ready when it flakes easily with a fork. If the crumbs brown before the cod is cooked through, keep a close eye on it as it finishes baking.

Serving the fish

Fresh contrast: A squeeze of lemon just before serving brightens the buttery, cheesy crust. Add it at the table so everyone can choose how much they want.

On the side: Serve with steamed green vegetables, a crisp salad or peas. Potatoes, rice or crusty bread make the meal more filling.

Recipe notes & tips

• Use paper towels to dry the cod well before seasoning it.
• Grate the Parmesan finely so it distributes evenly through the panko.
• Mix the crumbs with a fork to spread the melted butter throughout.
• Press the topping onto the fish just before baking.
• Check the fillets at 15 minutes, especially if some are thinner than others.
• Serve soon after the brief rest to enjoy the crispest topping.

Variations

• Add lemon zest: Stir a little zest into the panko for a more pronounced citrus note.
• Use garlic powder: Replace the minced clove with ½ tsp garlic powder, as allowed in the recipe.
• Change the paprika: Choose smoked paprika for a deeper, smoky flavour or sweet paprika for a milder one.
• Add herbs: Swap some of the parsley for chopped dill or chives.
• Try another firm fish: Use similarly thick haddock fillets and check them for doneness as they bake.

Common mistakes to avoid

• Wet fillets: The coating can slip on a damp surface; pat the fish thoroughly dry first.
• Too much sauce: A thick coating can make the topping heavy; spread on just a thin layer.
• Loose crumbs: The topping may fall away; press it firmly onto the mayonnaise-coated fish.
• Uneven fillets: Thin pieces can finish early; check them before the thicker ones.
• Waiting too long to serve: The crust softens as it sits; serve shortly after the 1-minute rest.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat in an oven at about 180°C until hot; the topping may be less crisp after storage. Avoid leaving cooked fish at room temperature for an extended period.

Frequently asked questions