Ingredients

• Cod: Cod is a mild and flaky white fish perfect for this recipe because it takes on the butttery flavors of the topping. If cod isn’t available, you can substitute haddock, pollock, or even tilapia.
• Fine Sea Salt: Salt helps to bring out the natural sweetness of the fish and balances out the other flavors in the dish. Fine sea salt will give you a more even seasoning; if you use kosher salt, be sure to adjust the amount to taste.
• Ground Black Pepper: Black pepper adds a small amount of heat that cuts through the richness of the butter and the acidity of the lemon juice.
• Unsalted Butter: Butter provides richness and helps crisp up the breadcrumb topping. Using unsalted butter allows you to control the salt content. For a dairy-free option, olive oil is an excellent substitute.
• Lemon Juice: Freshly squeezed lemon juice brightens the dish, cutting through the richness of the butter and complementing the mild cod flavor. While fresh juice is ideal, bottled lemon juice can work in a pinch.
• Panko Bread Crumbs: Panko creates a light, crispy topping that contrasts perfectly with the tender fish. Regular breadcrumbs can be used, but they won’t have the same crunch. For a gluten-free option, use gluten-free panko.
• Fresh Parsley: Parsley adds a vibrant, herbaceous flavor and a pop of color to the baked cod with panko breadcrumbs. Fresh is best, but dried parsley can be used as a substitute (use about 1 tablespoon).
• Fresh Chives: Chives contribute a mild onion-like flavor that enhances the breadcrumb topping. Green onions or scallions can be used as an alternative.

See recipe card for full quantities and more information.

How to Make The Perfect Breaded Baked Cod

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Pat the cod fillets dry with paper towels. This helps the seasoning and topping adhere better. Sprinkle both sides of the fillets evenly with fine sea salt and ground black pepper. Arrange the cod on the prepared baking sheet, leaving space between each filet.

Drizzle half of the melted butter and half of the fresh lemon juice over the cod. This step ensures the fish stays moist while baking and absorbs the buttery, tangy flavors.

In a small bowl, mix the panko breadcrumbs, chopped parsley, and chives. Stir until well combined.

Sprinkle the panko mixture evenly over each piece of cod, pressing gently to help it stick. Drizzle the remaining melted butter and lemon juice over the topping to enhance its crispness and flavor.

Place the baking sheet in the preheated oven. Bake for approximately 12 minutes, or until the breadcrumbs are golden brown and the fish flakes easily with a fork. Cooking time may vary depending on the thickness of your fillets.

Remove the panko crusted cod from the oven and let it rest for 2-3 minutes before serving.

Substitutions and Variations:

Here are a few ways to change up this versatile baked cod with panko breadcrumbs recipe.

• Add Garlic: Mix a minced garlic clove into the breadcrumb mixture for an added depth of flavor. Garlic powder also works in a pinch.
• Use Different Herbs: Swap parsley and chives for dill, basil, or thyme for a different herb profile.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for a spicy kick.
• Dairy-Free Option: Replace the butter with olive oil or a plant-based alternative.
• Alternate Protein: This breadcrumb topping also works well on chicken breasts or thighs. Adjust the cooking time accordingly.

Store leftover baked cod with panko breadcrumbs in an airtight container in the refrigerator for up to 2 days. Avoid freezing, as the breadcrumb topping may become soggy.

Reheating Baked Cod with Panko Breadcrumbs:

Reheat leftovers in a 350°F oven for 10-12 minutes to revive the crispness of the breadcrumb topping. Avoid microwaving, as it can make the fish rubbery.