Crispy Baked Cod
This crispy baked cod is a weeknight seafood win! It’s light, flaky, and has the most delicious crunchy topping made of panko breadcrumbs, pine nuts, Parmesan cheese, garlic, and lemon zest. The topping gives it major flavor and crunch in each bite. It’s the perfect contrast to the tender, flaky fish. Made with pantry staples, this cod is baked in the oven, but still turns out golden and crispy. It’s a high-protein, satisfying meal that pairs perfectly with an easy veggie or two.
Crispy, golden, and tender! 😍
It may be my Wisconsin background (where Friday night fish fry is almost a religion), but I happen to think that the best way to eat a fish like cod (and a lot of seafood) is with some sort of crunchy topping!
The pine nut topping for this recipe is perfection! The combination of panko, pine nuts, Parmesan, garlic, and lemon zest is delicious on flaky fish (and also on scallop linguine). It’s…
🐟 Full of fresh flavor: The cod stays tender and flaky inside with a crisp, golden crust loaded with flavor.
😋 Seriously delicious: Each bite is flavorful, tender, crunchy, and perfectly seasoned.
🛒 Made with simple ingredients: You’ll need just a handful of ingredients to make this easy dinner.
🍋 Bright & zesty: Fresh lemon zest elevates the flavor of the topping, infusing each bite with bright lemon flavor.
🔥 Crispy perfection: Baking achieves that golden crunch without frying.
🥗 Family-friendly: Mild, flaky fish tends to be a favorite for families.
🕒 Quick to prep: Ready in under 30 minutes from start to finish. Prep a salad while the cod is baking and you’ve got dinner.
You’ll also want to try panko salmon, furikake baked salmon, blackened cod, and shrimp quesadillas.
Topping is delicious! Going to try it on some other fish too. –Sally
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this easy fish to the table: pine nuts, garlic, panko, grated Parmesan, lemon zest, cod, and butter.
- Panko breadcrumbs: This helps give the fish a really crunchy texture. Panko breadcrumbs have more surface area than traditional breadcrumbs, so they help give a truly crunchy texture, without needing to deep fry the fish. You could also use crushed cornflakes or crackers.
- Pine nuts: I love the mild flavor of pine nuts in this crispy baked cod, but you could also use cashews, almonds, or pistachios if you don’t have pine nuts or they are too expensive.
- Cod fillets: Use fresh cod (or frozen fish that has been thawed). If you have access to a local fish market, that is a great option, or buy the best you can. You can also use any other flaky white fish like tilapia, sea bass, flounder, grouper, snapper, mahi mahi, or catfish.
Emily’s Tips & Tricks
- Pro tip: Pat the cod with paper towel to soak up an excess moisture. It will help the breading adhere to the fish as well as get crispy.
- Feeding kids without pressure: This fish is pretty mild and tender, but if it’s a new food, start with a tiny flake of fish and serve the meal with a few sides you know your kids will eat (fruit, milk, bread with butter) when you introduce it.
- Variations: You can switch up the nuts in the topping if you don’t have pine nuts or they’re too expensive.
Crispy Panko Crusted Cod Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
You’ll love this crispy Parmesan baked cod with panko! Its crunchy topping is loaded with flavor and the perfect contrast to flaky, tender fish.
Ingredients
- 1/4 cup pine nuts
- 1 clove garlic
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese (high quality)
- 1 tsp. lemon zest
- 4 cod fillets
- 2 Tbsp. butter
Instructions
- Pre-heat oven to 400 degrees F and line a baking sheet with foil.
- In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until combined. Stir in lemon zest and parmesan cheese.
- Place fish onto foil. Top with pat of butter, sprinkle with garlic salt, and divide panko mixture over the top.
- Bake fish in middle rack for 10 minutes, then turn broiler on high and broil for 1-2 minutes, until bread crumbs are golden brown and fish is cooked through and flakes easily. Garnish with lemon slices and fresh parsley if desired.
Notes
- Storage: Store leftover cod baked with panko in an airtight container in the refrigerator for 2-3 days. Reheat cod in a 350 degree F oven or air fryer, just until heated through. Microwaving is not recommended as it will make the breading mushy and the fish rubbery.
- Ingredient notes: Use high-quality fish. You can use fresh or frozen (thaw first!) cod.
- Prep ahead: You can mix up the breading mixture a few hours in advance.
- Special tools: The 2-in-1 immersion blender / mini chopper tool is perfect for this task.
- Serve with: French green beans, kale salad, garlic bread.
Serving Suggestions
All this dinner needs is a veggie side or two! Here are a few favorites, but for a classic Wisconsin fish fry side, serve with a simple baked potato and a simple green salad (with French and ranch dressing!).
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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Topping is delicious! Going to try it on some other fish too.
So glad you enjoyed! Let us know what other fish you put it on.
Super fast and easy. It’s a great light meal that the whole family enjoyed.