This baked cod recipe is a quick, healthy seafood dinner featuring tender cod fillets topped with Italian panko breadcrumbs, Parmesan, garlic, parsley and fresh lemon. Oven-baked until golden and crisp, it’s ready in under 20 minutes—a simple, flavorful meal without frying.
I like to serve fish at least once a week because it fits well into balanced meals. This crispy baked cod is an easy, delicious way to enjoy it.
Cod fillets get a crunchy panko topping seasoned with lemon zest, garlic and Parmesan for a bright, fresh finish. The recipe is straightforward and very tasty.
Why you will love this recipe!
- Light and satisfying: Pairs well with vegetables and potatoes for a balanced plate.
- Quick and easy: Minimal prep and a short bake time—ready in under 20 minutes.
- Simple ingredients: Uses pantry staples and fresh lemon for flavor.
Ingredients and Substitutions
- Cod: About 1.5 lb (four fillets). Use fresh when possible and pat dry before seasoning.
- Oil: Olive oil works well for brushing the fillets and mixing with the topping; vegetable or coconut oil also work.
- Seasonings: Salt, black pepper and Italian herb seasoning.
- Breadcrumbs: Panko gives a crisp texture; use seasoned panko for extra flavor or gluten-free panko if needed.
- Parmesan: Freshly grated Parmesan gives the best taste and texture.
- Parsley and garlic: Finely chop fresh parsley and mince the garlic for the topping.
- Lemon: Use both zest and juice for brightness; garnish with wedges.
How to Make Oven-Baked Cod
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush both sides of the cod fillets with 3 tablespoons olive oil. Season with salt, ground black pepper and Italian seasoning.
- In a small bowl, combine 1 cup Italian panko breadcrumbs, 1/2 cup finely shredded Parmesan, 1/4 cup chopped fresh parsley, 5 cloves minced garlic, 2 tablespoons olive oil, 1 tablespoon lemon zest and 2 teaspoons lemon juice.
- Press a generous portion of the crumb mixture onto the top of each fillet. Bake for 10–12 minutes, until the fish flakes easily with a fork and the topping is golden.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Pat the fish dry to remove excess moisture. This is important for avoiding soggy fillets, especially with previously frozen fish.
- Cod is done when it flakes easily with a fork; avoid overcooking to keep it moist.
- To make the dish gluten-free, substitute gluten-free panko breadcrumbs.
- For a different citrus note, swap lemon for lime.
- For a dairy-free version, omit the Parmesan and increase herbs or use a dairy-free cheese alternative.
Can you use frozen cod?
Yes. Frozen cod is convenient—just thaw completely and pat dry before seasoning to remove excess water so the topping stays crisp.
Can you make this recipe with other types of fish?
Yes. This topping works well with white fish such as tilapia or haddock and can also be adapted for salmon. Cooking time may vary with thickness; the fish should flake easily when done.
What to Serve It With
This baked cod makes a simple, healthy weeknight meal. It pairs nicely with roasted vegetables, steamed greens, or potatoes. Classic side ideas include:
- Roasted root vegetables
- Roasted broccoli and carrots
- Creamy mashed potatoes
- Smashed potatoes
More Fish Recipes
- Honey Sriracha Salmon
- Fish Cakes with Jalapeño Remoulade
- Tuna Salad Sandwich
- Maple Mustard Salmon
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Baked Cod
Easy baked cod with crispy panko, Parmesan, garlic, and lemon. A healthy oven-baked fish recipe ready in under 20 minutes—perfect for busy weeknights.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 1.5 lb cod (about 4 fillets)
- 5 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian herb seasoning
- 1 cup Italian panko breadcrumbs
- 1/2 cup finely shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
- 5 cloves garlic, finely minced
- 1 tablespoon lemon zest and 2 teaspoons lemon juice (from 1 lemon); lemon wedges for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush both sides of the cod fillets with 3 tablespoons olive oil. Season with salt, pepper and Italian seasoning.
- In a bowl combine panko, Parmesan, parsley, minced garlic, 2 tablespoons olive oil, lemon zest and lemon juice.
- Press the crumb mixture onto each fillet and bake for about 10–12 minutes, until the fish flakes easily and the topping is golden.
Notes
- Pat the fish dry to remove excess moisture, especially if previously frozen.
- Fish is done when it flakes easily with a fork.
- Use gluten-free panko for a gluten-free version, or omit Parmesan for dairy-free.
- Swap lemon for lime for a different citrus flavor.
Nutrition
Calories: 424 kcal | Carbohydrates: 16 g | Protein: 38 g | Fat: 23 g
Nutrition estimates may vary with ingredients and portion sizes.