Baked Cod Panko Crust (Printable Version)
Tender, flaky cod fillets crowned with a crisp, golden panko crust, baked to perfection for a light and flavorful seafood meal.
# What You Need:
→ Fish
01 - 4 cod fillets, approximately 5 ounces (150 grams) each, skinless and boneless
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Panko Crust
04 - 1 cup panko breadcrumbs
05 - 2 tablespoons unsalted butter, melted
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon lemon zest (from 1 lemon)
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon paprika
→ Binding & Flavor
10 - 2 tablespoons Dijon mustard
11 - 2 tablespoons mayonnaise
12 - Lemon wedges, for serving
# How to Make It:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - Gently pat the cod fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Arrange the seasoned fillets on the prepared baking sheet.
03 - In a small bowl, whisk together the Dijon mustard and mayonnaise until thoroughly combined. Using a pastry brush, evenly coat the top surface of each cod fillet with this mixture.
04 - In a separate mixing bowl, combine the panko breadcrumbs, melted butter, chopped fresh parsley, lemon zest, garlic powder, and paprika. Mix well until all ingredients are uniformly distributed and the panko is moistened.
05 - Carefully press the prepared panko mixture onto the mustard-coated side of each cod fillet. Ensure an even layer, gently pressing to help the crust adhere firmly.
06 - Transfer the baking sheet to the preheated oven and bake for 15 to 18 minutes, or until the panko crust turns golden brown and the fish flakes easily when tested with a fork.
07 - Remove from the oven and serve the baked cod fillets hot, garnished with fresh lemon wedges on the side.
# Expert Tips:
01 -
- This dish comes together so quickly, it's truly your weeknight superhero.
- The crispy panko crust feels incredibly indulgent while the fish stays delightfully light.
02 -
- Always pat your fish completely dry before seasoning; any excess moisture will prevent that glorious panko from crisping up.
- Resist the urge to overbake your cod; a minute too long can turn tender fish into a dry, disappointing meal.
03 -
- Invest in good quality Dijon mustard; its robust flavor truly elevates the binding mixture beyond mere adhesion.
- When pressing the panko, use a firm but gentle hand to ensure it sticks without compacting too much, which could hinder crispiness.