Description
A quick and easy baked cod recipe featuring a crispy panko crust and a bright, creamy lemon herb sauce. Perfect for a healthy, family-friendly dinner ready in about 30 minutes.
Ingredients
Scale
- 4 cod fillets (about 6 ounces / 170g each), fresh or thawed frozen
- 1 cup panko breadcrumbs (100g)
- ½ cup Parmesan cheese, finely grated (50g)
- 3 tablespoons olive oil (45ml)
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
- ¼ cup mayonnaise (60ml)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- Preheat oven to 425°F (220°C). Pat cod fillets dry with paper towels and season both sides generously with salt and pepper.
- In a medium bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, a pinch of salt, and black pepper. Drizzle olive oil over the mixture and toss until evenly coated and slightly clumpy.
- Place cod fillets on a baking sheet lined with parchment paper. Press the panko mixture firmly onto the top of each fillet, covering evenly.
- Bake in the preheated oven for 12-15 minutes, until the cod flakes easily with a fork and the crust is golden brown. Optionally broil for 1-2 minutes for extra crispiness, watching carefully to avoid burning.
- While the cod bakes, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, honey, chopped parsley, and a pinch of salt in a small bowl until smooth and creamy. Adjust seasoning to taste.
- Serve the baked cod fillets with the lemon herb sauce spooned over the top or on the side. Garnish with extra parsley and lemon wedges if desired.
Notes
Pat the cod dry to ensure the crust sticks and crisps well. Use fresh panko breadcrumbs for best texture. Drizzle olive oil on the panko mixture to help it brown without frying. Broil for 1-2 minutes at the end for extra crispiness but watch closely to avoid burning. The lemon herb sauce can be made ahead and stored in the fridge for up to 3 days. For dairy-free, omit Parmesan and use a dairy-free aioli or lemon vinaigrette instead of mayo-based sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cod fillet with sa
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 1
- Protein: 35
Keywords: baked cod, panko crust, lemon herb sauce, crispy fish, easy dinner, healthy seafood, quick recipe