This baked cod with a crispy garlic herb panko topping is a simple, elegant, and quick seafood dish perfect for busy weeknights. Mild, flaky cod is coated with a buttery, aromatic crumb mixture that bakes into a golden, crunchy crust. Fresh parsley, garlic, and a squeeze of lemon add freshness and brightness to every bite.
Why You’ll Love This Recipe
This dish combines minimal prep with impressive flavor. The cod bakes in under 15 minutes, making it ideal for fast dinners that still taste like a restaurant-quality meal. The panko topping adds just the right amount of crunch while keeping the fish moist and tender. Plus, the ingredients are pantry-friendly and the recipe accepts plenty of variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 tablespoons salted butter, divided
4 cod fillets (6 ounces each)
1 lemon, cut into wedges
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
3 garlic cloves, minced
1/2 cup plain panko
3 tablespoons fresh parsley, chopped
Directions
Preheat the oven to 425°F.
Use 1 tablespoon of the butter to coat a 9 × 13-inch baking dish.
Place the cod fillets in the dish. Squeeze a little lemon juice over each fillet, then season with salt and pepper.
In a small sauté pan over medium-low heat, melt the remaining 4 tablespoons of butter. When it begins to foam, turn off the heat and add the minced garlic. Allow the garlic to infuse the butter for about 1 minute.
Add the panko to the pan and toss lightly until the crumbs absorb all the butter. Stir in the chopped parsley and adjust seasoning with salt and pepper if needed.
Spoon the panko mixture evenly over each cod fillet, gently pressing it into place.
Bake for 12 to 15 minutes, or until the panko is golden and the fish is cooked through. The internal temperature should reach 145°F.
Serve immediately with lemon wedges.
Servings and timing
This recipe makes 4 servings.
Prep time: about 10 minutes
Cook time: 12–15 minutes
Total time: approximately 25 minutes
Variations
Substitute the cod with other firm fish such as halibut, haddock, mahi mahi, or salmon.
Add paprika or chili flakes to the panko mixture for a mild kick.
Use cilantro or dill instead of parsley for a different herbal profile.
Mix in a tablespoon of grated hard cheese for a richer crust.
Add finely grated lemon zest to the panko for extra brightness.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 2 days.
To reheat, warm in a 300°F oven for about 10 minutes until heated through. Avoid microwaving, as it can soften the crispy topping and make the fish rubbery.
FAQs
How do I know when the cod is fully cooked?
The cod should be opaque, flake easily, and register 145°F internally.
Can I use frozen cod?
Yes. Thaw completely and pat dry before seasoning and topping.
Can I make the panko topping ahead of time?
Yes. Prepare the topping up to 24 hours in advance and refrigerate in an airtight container.
Can I use unsalted butter?
Yes, but you may need to add a pinch more salt to the topping.
Is parchment paper necessary?
No; the buttered baking dish prevents sticking.
Can I add more garlic?
Absolutely—adjust garlic to your preference.
What can I serve with this dish?
Rice pilaf, roasted vegetables, mashed potatoes, or a simple salad work well.
Can I use flavored panko?
Plain panko is ideal, but unseasoned flavored varieties can also be used as long as they complement the dish.
Can I bake this at a lower temperature?
You can, but the panko won’t crisp as well. High heat ensures a golden crust.
How do I prevent the fish from drying out?
Avoid overbaking and check the internal temperature with a digital thermometer.
Conclusion
This Baked Cod with Crispy Garlic Herb Panko is a delicious, simple, and versatile recipe perfect for any night of the week. With its tender, flaky cod and irresistible crunchy topping, it’s sure to become a go-to favorite for effortless, flavorful meals.
Baked Cod with Crispy Garlic Herb Panko is a quick and elegant seafood dish featuring flaky cod fillets topped with a buttery, golden panko crust infused with garlic and fresh herbs. Perfect for weeknights and special occasions alike.
Ingredients
5 tablespoons salted butter, divided
4 cod fillets (6 ounces each)
1 lemon, cut into wedges
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)
3 garlic cloves, minced
1/2 cup plain panko
3 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F.
Use 1 tablespoon of the butter to coat a 9 × 13-inch baking dish.
Place the cod fillets in the dish. Squeeze a little lemon juice over each fillet, then season with salt and pepper.
In a small sauté pan over medium-low heat, melt the remaining 4 tablespoons of butter. When it begins to foam, turn off the heat and add the minced garlic. Allow the garlic to infuse the butter for about 1 minute.
Add the panko to the pan and toss lightly until the crumbs absorb all the butter. Stir in the chopped parsley and adjust seasoning with salt and pepper if needed.
Spoon the panko mixture evenly over each cod fillet, gently pressing it into place.
Bake for 12 to 15 minutes, or until the panko is golden and the fish is cooked through. The internal temperature should reach 145°F.
Serve immediately with lemon wedges.
Notes
Use thawed cod and pat dry to prevent excess moisture.
Prepare the panko topping ahead of time to save time.
For a stronger flavor, add lemon zest or grated cheese to the crumb mixture.
Avoid overbaking to keep the cod moist and tender.
Reheat leftovers in the oven to maintain crispness.
