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This easy parmesan panko baked cod recipe has melt-in-your-mouth flaky fish coated in an irresistibly crunchy and cheesy topping! It’s a simple 30-minute dish with little prep.
You may also enjoy my Creamy Lemon Parmesan Cod or Baked Parmesan Chicken.
Why you’ll love it
Cod is one of my favorite types of fish because it’s not a “fishy” fish. It’s mild and lends itself to tons of different cooking preparations. Here we’re baking it with a really easy-to-make coating of mayo, Italian herbs, breadcrumbs, and freshly grated parmesan!
Mayo? Yes ma’am. It’s a genius emulsifier that binds the panko and parmesan to the chicken and gets the exterior all nicely golden and lovely and crisped up. Very science-y, very delicious. This baked parmesan cod is like an elevated version of fish sticks!
What you’ll need
- Cod – aim for 1″ thick filets of this mild, delicate fish
- Parmesan – I highly recommend grating your own for optimal meltability and texture
- Panko – it’s a light Japanese breadcrumb
- Italian seasoning – a tried-and-true blend of dried herbs in a jar
- Garlic powder and onion powder – for more savory goodness
- Mayonnaise – it keeps everything moist! I like Hellmann’s or Duke’s.
Helpful tips
- Cod is done when it flakes easily with a fork, is 145F in the thickest part, and is opaque.
- In all my recipes I prefer grating your own parmesan, but it’s especially important in this one! The pre-grated stuff in a canister won’t melt as well or yield the desired texture.
How to make parmesan baked cod
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and dry the cod with paper towels. Season generously with salt & pepper. Grease a baking dish, and place the fish inside. In a bowl, combine the parm, panko, Italian seasoning, and onion and garlic powder.
Spread the mayo on the cod, then top with the panko mixture. Pat it down gently. Bake (uncovered) until the fish is cooked through to 145F. Test early for best results. Top with chopped fresh parsley and serve with lemon wedges if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my Microplane to grate the parm.
- I use this 9×13 baking dish, these silicone oven mitts, and this instant read thermometer.
- I’m obsessed with this touchless soap dispenser! So useful when you’ve got messy hands.
Substitutions and variations
- You could use regular breadcrumbs in a pinch, but the topping will be denser. I would start with half the amount listed in the recipe.
- Sub the parmesan for Pecorino Romano or aged asiago for a more intense flavor if you prefer.
What to serve with panko baked cod
- Round it out with a sprinkling of chopped fresh parsley, lemon wedges for a little bit of brightness and acidity, and my reader favorite Garlic Mashed Potatoes or rice.
- If you’re a sauce kinda person, my homemade Tartar Sauce or Remoulade Sauce would be fantastic pairings with this cod! They’re both simple and so much tastier than store-bought.
- A nice Parmesan Arugula Salad or spring mix with my Green Goddess Dressing go well.
Leftovers and storage
- I prefer this one best fresh because of this crispy coating, but you can store it for 3-4 days in the fridge in an airtight container.
- Reheat in the air fryer for a couple of minutes at 350F for best results.
- I don’t recommend freezing this one since the texture will change.
More easy seafood recipes
If you made this baked panko parmesan cod, please drop your thoughts in the comments below! I love hearing from readers. Or tag me on Instagram!
Parmesan Panko Baked Cod
Ingredients
- 1-1.5 pounds cod see note
- Salt & pepper to taste
- 1/2 cup freshly grated parmesan cheese see note
- 1/2 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons mayo
- Fresh chopped parsley optional, for serving
- lemon wedges optional, for serving
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Pat the cod pieces dry with paper towels and generously season each side with salt & pepper. Arrange them in a greased 9×13 baking dish (I use cooking spray).
- In a medium bowl, combine the parmesan, panko, Italian seasoning, garlic powder, and onion powder.
- Spread an equal amount of mayo on the top of each piece of fish and then sprinkle with the breadcrumb mixture and pat it down a bit.
- Bake, uncovered, for 15-20 minutes or until the fish is cooked through (145F). Keep in mind ovens vary as does the thickness of cod, so test early!
- Sprinkle with the parsley and lemon juice if desired and enjoy!
Notes
- It takes about 20 min for a 1″ thick piece of cod in my oven. The recipe makes quite a bit of the breadcrumb topping, enough to generously top 1.5 pounds of fish. I prefer to have a lot of the topping for a bit of crunch and more flavor, but if you’re using 1 lb. of cod or prefer less topping, feel free to use less breadcrumbs and parm.
- I suggest grating your own parmesan from a block for this recipe! It tastes and melts better.
- See the blog post above for more serving suggestions including links to my homemade tartar sauce and remoulade sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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