This Parmesan Panko Baked Cod is the perfect healthy meal to make for the whole family! The cod filets are dipped in buttermilk and dredged in a mixture of parmesan cheese and panko breadcrumbs, then baked at high heat until the crust turns perfectly golden and crunchy.
An easy and healthy recipe with simple ingredients for those busy weeknights when you want something quick but still super delicious.
This parmesan crusted flaky white fish is mild and firm, which makes it easy for even kids to enjoy. It's a great family dinner but also perfect for a date night in.
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Why You Will Love This Recipe
- Quick. Prep takes just minutes, and with a 15-17 minute bake time, dinner is on the table in under 25 minutes.
- Crunchy. The panko-parmesan coating makes the outside golden and crisp, while the fish inside stays tender and flaky.
- Kid-friendly. Cod is mild in flavor and not "fishy," which makes it a great way to introduce kiddos to seafood.
Ingredients
Here's what you'll need, along with a few notes about key ingredients for this parmesan crusted cod:
- Panko breadcrumbs: These are lighter and flakier than regular breadcrumbs, which is what makes the coating extra crispy. If you only have traditional breadcrumbs, you can use them, but the texture won't be quite the same.
- Parmesan cheese: Freshly grated parmesan will melt into the crumbs and crisp up beautifully. Pre-shredded works in a pinch but won't give you the same golden crunch.
- Buttermilk: Full fat, low fat or fat free would work for this.
- Cod: This recipe uses four fillets of fresh cod, which is mild, flaky and perfect for a crispy coating. I prefer fresh, but frozen and thawed fillets work just as well. Make sure to pat them dry so the panko mixutre sticks well. If cod isn't available, haddock, mahi mahi or grouper are great substitutes.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Swap the parmesan for pecorino romano for a sharper flavor.
- Add smoked paprika or cayenne to the breadcrumb mixture for a little heat.
- Use crushed Ritz crackers or cornflakes instead of panko for a different crunch.
- Make it gluten-free by using gluten-free breadcrumbs.
This flaky fish has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Rimmed baking sheet or broiler pan
- Three shallow bowls for dredging
Step by Step Instructions
Step 1: Preheat your oven to 500°F. Spray a broiler pan or baking sheet with non-stick cooking spray.
Add the flour and buttermilk to two separate shallow bowls.
Step 2: Combine the panko, parmesan, garlic powder, and salt in another separate shallow bowl and stir to combine.
Step 3: Place fish fillets on a plate and pat dry with paper towels.
Step 4: Working with one filet at a time, start by dredging it in the flour, making sure to shake off the excess flour.
Step 5: Dip the filet in the buttermilk and then dredge in the panko mixture, gently pressing the crumb mixture into the filet to ensure that it sticks and is well covered. Be sure to coat the sides of the fish too!
Step 6: Place filet on the prepared baking sheet. Repeat with remaining filets.
Bake in the 500°F oven for 15-17 minutes or until fish flakes easily with a fork, is golden brown in color and it reaches an internal temperature of 145°F. The cooking time will really depend on the size of your filets, so be sure to test it before eating.
Expert Tips
- Give it some zing! Add a teaspoon of grated lemon zest to the panko breadcrumb mixture before dredging the fish in it.
- Remove excess moisture. Don't skip patting the fish dry with paper towels. This will remove excess moisture and give you the best results with that crispy crust.
- Add some color and flavor. Sprinkle with fresh parsley and flake salt before serving.
- Serve this with fresh lemon wedges and tartar sauce! Squeeze the lemon juice on top and dip in a small bowl of tartar sauce before eating!
- Double it up. If you are preparing this for more than four people, just increase the number of fish filets you prepare. There is plenty of flour, buttermilk and panko crumb mixture left to do additional fish filets.
Game Plan 📋
Whether you're planning ahead or just trying to get dinner on the table fast, here's your game plan for making this crispy cod work for any night of the week:
- Prep ahead: Thaw frozen cod overnight in the fridge. You can also mix the panko and parmesan coating a day in advance and store it in an airtight container.
- Quick dinner: This recipe bakes in under 20 minutes, making it perfect for busy weeknights. Have your sides (like rice or roasted veggies) cooking while the cod is in the oven.
- Leftovers: Store cooked cod in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to keep the crust crisp.
- Freeze it: Assemble the breaded fillets (uncooked), wrap tightly and freeze for up to 2 months. Bake straight from frozen, adding a few extra minutes to the cook time.
- Pack it up: Leftover fillets are great chilled and tucked into a sandwich with lettuce, tomato, and a little tartar sauce for an easy next-day lunch.
FAQ
One way to tell when the fish is done is when it flakes easily with a fork. The best way to be certain though is to test it with a thermometer. The cod should reach an internal temperature of 145°F and should be an opaque white color on the inside.
You could use regular breadcrumbs as an alternative. If you are out of both, you could get creative and crush up any crackers, pretzels or chips you may have on hand!
Definitley serve it with tartar sauce and/or fresh lemon wedges. On the side, you could serve a potato, like roasted red potatoes, french fries or mashed potatoes. A vegetable like green beans or broccoli would be great too.
Yes! Just thaw it overnight in the fridge and pat the fillets dry with paper towels before breading. Any extra moisture will make the coating soggy.
Absolutely. Swap the panko breadcrumbs for a gluten-free version. Most grocery stores carry them now, and they work just as well.
Cod should be opaque and flake easily with a fork. The internal temperature should reach 145°F for perfectly cooked fish.
Yes. Place the breaded fillets in a single layer in the air fryer basket, spray lightly with cooking spray, and cook at 400°F for about 10-12 minutes, flipping halfway through.
Serving Suggestions
- Serve with roasted potatoes or mashed potatoes for a hearty meal.
- Pair with rice pilaf, couscous or quinoa for a lighter option.
- Add a crisp green salad or roasted vegetables to round out the plate.
- Offer dipping sauces like tartar sauce, garlic aioli or a drizzle of lemon butter.
- Use leftovers to make a simple fish sandwich with lettuce, tomato and extra sauce.
Storage
Refrigerator: Store leftover parmesan crusted cod in an airtight container for up to 3 days.
Freezer: Freezing is not recommended.
Reheating: To reheat, place on a microwave safe plate, cover with a paper towel and heat for 30-45 seconds or until heated through.
More Recipes To Try
Looking for other recipes to make? Try these:
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Recipe
Simple Parmesan Panko Baked Cod
Ingredients
- 1 cup flour
- 1 cup buttermilk
- 1 cup seasoned Panko breadcrumbs
- ¼ cup grated parmesan
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 pound cod, cut into 4 equal filets
Instructions
- Preheat oven to 500°F. Spray a broiler pan or baking sheet with nonstick spray.
- Place the flour in one shallow bowl and the buttermilk in another.1 cup flour, 1 cup buttermilk
- In a third shallow bowl, combine the panko breadcrumbs, parmesan cheese, salt, garlic powder, and pepper. Stir to mix.1 cup seasoned Panko breadcrumbs, ¼ cup grated parmesan, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon black pepper
- Pat the cod fillets dry with paper towels.1 pound cod, cut into 4 equal filets
- Working with one fillet at a time, dredge it in the flour, shaking off any excess.
- Dip the fillet in the buttermilk, then coat with the panko mixture, pressing gently so the crumbs stick on all sides.
- Place coated fillets on the prepared baking sheet. Repeat with the remaining fish.
- Bake for 15-17 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- Serve hot with lemon wedges and tartar sauce, if desired.
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Maria says
Excellent thank you
Brad Douglas says
Hey! Snickerdoodle!
I made the pan crusted cod, and it was delicious! Thank you! I'm using it for halibut next time, just for the hal of it!
I'll do photos next time!!!
Ashlyn Meredith says
Thanks, Brad! I'm glad you enjoyed this recipe and I'm sure it will be equally delicious with halibut!
Kris says
Thanks, Ashlyn...The Cod was easy and delicious!!
Ashlyn Meredith says
So glad ya'll enjoyed it, Kris! Thank YOU!
Laura says
Excellent! I doubled the recipe as we purchased fresh haddock in a family pack.
Going to have 1/3 for dinner, and freeze the other 2/3.
I've never cooked anything at 500° before! was a bit concerned about possible smoking, but was not an issue
Tasty!