Description
A restaurant-quality dish with flaky cod and a crunchy panko crust, ready in about 20 minutes.
Ingredients
Scale
- 1 to 1.5 pounds cod fillets, about 4 pieces
- 1 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons melted butter or olive oil
- 1 large egg (or 2 if your fillets are big)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Pat the cod dry with paper towels and season both sides with salt and pepper.
- In a shallow bowl, whisk the egg with a splash of water until smooth.
- In another bowl, combine panko, Parmesan, garlic powder, paprika, and a pinch of salt.
- Dip each fillet in the egg wash, letting excess drip off, then press into the breadcrumb mixture until well coated.
- Place the fillets on a wire rack set over a rimmed baking sheet, or directly on a parchment-lined sheet if you don’t have a rack.
- Drizzle melted butter or olive oil over the coated fillets to help them brown.
- Bake at 425°F for 12–15 minutes, or until the fish flakes easily with a fork and the crust turns golden brown.
Notes
For extra crispness, use a wire rack and avoid overcrowding the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg