Baked Cod Panko Crust (Printable Version)
Tender, flaky cod fillets with a crisp, golden panko crust, baked for a light and flavorful seafood dish.
# Ingredient List:
→ Fish
01 - 4 cod fillets (approximately 5 ounces 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 and Serving
10 - 2 tablespoons Dijon mustard
11 - 2 tablespoons mayonnaise
12 - Lemon wedges, for serving
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
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 evenly on the prepared baking sheet.
03 - In a small mixing 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 unsalted 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, ensuring a thick, even layer that adheres securely.
06 - Transfer the baking sheet to the preheated oven and bake for 15 to 18 minutes, or until the panko crust achieves a golden-brown crispness and the fish flakes easily when tested with a fork.
07 - Remove from oven and serve the baked cod immediately, accompanied by fresh lemon wedges for a bright, zesty finish.
# Tips from hearthlykitchen:
01 -
- It's a secret weapon for those busy weeknights when you want something impressive without the fuss.
- This dish delivers an incredible balance of tender, flaky fish and a satisfyingly crisp crust every single time.
02 -
- Patting the fish really dry before seasoning is crucial; otherwise, you'll steam it instead of getting that lovely sear or crisp crust.
- Don't be shy with the mustard-mayo layer — it's not just for flavor, it's the secret glue for that glorious panko crust.
03 -
- Always use fresh lemon zest in the panko — the bottled stuff just doesn't have the same vibrant aroma and flavor.
- If you're out of Dijon, a little whole grain mustard can work in a pinch, adding a slightly different but equally delicious tang.