Baked Cod Panko Herb Crust (Printable)

Tender cod fillets baked with a crispy, flavorful panko and herb crust for a light meal.

# What You Need:

→ Fish

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

→ Crust

03 - 1 cup panko breadcrumbs (60 g)
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh dill, finely chopped or 1 tsp dried dill
06 - 2 tsp lemon zest
07 - 1 garlic clove, minced
08 - 1/4 cup olive oil (60 ml)
09 - 2 tbsp grated Parmesan cheese (optional)

→ To Serve

10 - Lemon wedges

# How to Make It:

01 - Set oven temperature to 400°F and prepare a baking sheet with parchment paper or lightly grease a shallow baking dish.
02 - Dry cod fillets with paper towels, then season both sides evenly with salt and black pepper. Arrange fillets on the prepared baking surface.
03 - Combine panko breadcrumbs, parsley, dill, lemon zest, minced garlic, olive oil, and Parmesan cheese in a mixing bowl, stirring until fully incorporated.
04 - Evenly spoon the panko mixture over each cod fillet, gently pressing to adhere the crust.
05 - Place cod 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 - Deliver immediately alongside fresh lemon wedges for squeezing.

# Expert Tips:

01 -
  • The contrast between the crunchy herb-crusted top and the buttery fish underneath feels like two textures in one bite.
  • It comes together in less than an hour, which means weeknight dinners actually feel effortless.
  • Everyone at the table—even the picky eaters—asks for seconds because it tastes way better than it looks.
02 -
  • If your crust isn't getting golden after 18 minutes, your oven might be running cool—check with a thermometer, because pale crust is sad crust.
  • The fish will keep cooking a little after you pull it out, so don't wait for it to be falling apart in the pan or it'll be dry on the plate.
  • Toasting your panko in a dry skillet for two minutes before mixing the crust makes a real difference; it deepens the flavor and guarantees crunchiness.
03 -
  • If your fillets are very thin, reduce baking time to 12 to 15 minutes—overcooking thin fish is a crime against dinner.
  • The crust mixture can be made an hour ahead and kept in a bowl; just press it onto the fish right before baking so it doesn't get soggy.

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