Baked Cod with Panko

Crispy on the outside and tender on the inside—this simple Baked Cod with Panko recipe is simply delicious!

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Maybe I’m alone in this, but I have often thought of cod as the tofu of fish. Mind you, I mean this as a compliment. Like tofu, this flaky fish is a culinary chameleon, absorbing the flavors of whatever you add to it. Whether you’re in the mood for Cajun or fish cakes, cod can adapt and shine in any dish. But most nights, I like to keep it simple with a glass of chardonnay and this baked cod with panko recipe.

Plenty of baked cod recipes exist, but I prefer adding a crunchy panko breadcrumb topping seasoned with some garlic and paprika. This one little addition elevates classic baked cod into something special enough for in-house dates and dinner parties. And while I love my Friday fish fries as much as the next Wisconsinite, this low-fat version has kept me from greasing my fingers on a pile of beer-battered cod on more than one occasion!

Is Baked Cod with Panko Healthy?

You bet! Cod is a lean protein source, low in calories, and rich in vitamin B12 and omega-3 fatty acids. The panko breadcrumbs give you a nice texture without adding too many carbs. Plus, I use olive oil instead of butter. For an even healthier take, you could use whole wheat panko breadcrumbs. Keep in mind, the recipe only calls for a ½ cup, so it won’t make that much of a nutritional impact—up to you! Or, to make it keto-friendly, try swapping the panko for crushed pork rinds or almond flour. My vote is for the pork rinds!

What About Tilapia?

Like many fish these days, cod holds a hefty price tag, especially if you cook for a large crowd. Fortunately, a cheaper alternative exists—tilapia. I should note that tilapia isn’t as meaty as cod, though its flaky texture still works well in recipes like this one. What’s more, tilapia’s mild flavor absorbs the seasoning and the panko topping just as effectively as cod.

However, tilapia is leaner and less firm than cod. If you’re looking for a budget-friendly option and don’t mind a slightly different texture, tilapia is a solid substitute. Just be mindful of the cooking time—tilapia’s thinner filets cook much faster!

INGREDIENTS

4 (6-ounce) cod fillets
1/2 cup panko breadcrumbs
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, finely chopped
1 lemon, cut into wedges for serving

INSTRUCTIONS

Preheat

Prepare oven and baking sheet.

Prepare

Dry cod fillets and ready for topping.

Top

Mix and apply panko topping to fillets.

Bake

Cook until golden and flaky.

Serve

Garnish with parsley and lemon.

Devour!

FAQs & Tips

How to Make Ahead and Store

I’m sorry, friends, but this recipe is best enjoyed fresh from the oven. However, leftovers can be stored in the fridge for up to 3 days.

Can I use frozen cod?

I prefer fresh. I find that the fish cooks better. That said, you can use frozen cod. But you’ll need to completely thaw the cod and pat it dry before beginning the recipe.

What can I use as a panko substitute?

If you don’t have panko, head to the grocery store and buy some! Seriously, this recipe is best with panko. No worries, though—you can use regular breadcrumbs, crushed crackers, or even finely ground nuts like almonds.

Serving Suggestions

Baked cod with panko is one of those recipes that isn’t complete without a few sides. My favorite go-to options are veggies like Air Fryer Asparagus or Roasted Brussels Sprouts. Alternatively, keep it simple with a green salad dressed with Lemon Vinaigrette.

And no fish is complete without a starchy side like Creamy Mashed Potatoes or (Air Fried) French Fries! This healthy take on Potato Soup also pairs nicely with baked cod. And, don’t forget to add an extra squeeze of lemon juice over the fish before serving—it brightens up the dish and ties the flavors together perfectly.