Baked Cod Panko Herb Crust (Printable View)

Tender cod fillets with crunchy panko and fresh herb crust.

# Ingredient List:

→ Fish

01 - 4 cod fillets (5 to 6 ounces each), skinless and boneless
02 - Salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil

→ Panko Herb Crust

04 - 1 cup panko breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 2 teaspoons lemon zest
09 - 1 garlic clove, minced
10 - 2 tablespoons grated Parmesan cheese
11 - 3 tablespoons olive oil
12 - Salt and pepper, to taste

→ To Serve

13 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the cod fillets completely dry with paper towels. Season both sides generously with salt and pepper. Arrange the fillets on the prepared baking sheet and drizzle with 1 tablespoon of olive oil.
03 - In a medium bowl, combine the panko breadcrumbs, parsley, chives, dill, lemon zest, minced garlic, Parmesan cheese, and 3 tablespoons of olive oil. Season with salt and pepper. Mix well until the crumbs are evenly coated in oil and herbs.
04 - Firmly press the panko mixture onto the top of each cod fillet, ensuring an even layer that adheres to the fish.
05 - Bake for 15 to 20 minutes, or until the crust is golden brown and the cod flakes easily with a fork. The internal temperature should reach 145°F.
06 - Transfer the fillets to a serving platter and serve immediately with fresh lemon wedges.

# Expert Suggestions:

01 -
  • The crust stays golden and crunchy even as the fish steams gently underneath, giving you that perfect textural contrast.
  • It's light enough to not feel heavy but impressive enough to serve to people you're actually trying to impress.
  • Fresh herbs make it taste bright and alive, not like the frozen fish dinners you might remember from childhood.
02 -
  • If your fish is wet when it goes in the oven, no amount of crust will give you the texture you're after; patting it dry is genuinely the most important step.
  • Don't skip the Parmesan if you can include it; it sounds like a small thing but it creates a savory backdrop that makes the herbs and lemon taste even brighter.
03 -
  • If your fillets are different thicknesses, pound the thicker ones gently so they cook at the same rate as the thinner ones.
  • Prep your herb mixture while the oven heats so you're not rushing to get the fish in the oven before it overheats.

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