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This Baked Cod with Panko and parmesan is a fantastic choice for seafood lovers. It’s not only simple to make but also perfectly seasoned, so you know it’s going to be delicious. I often make this for dinner because it pairs beautifully with so many side dishes. I promise, even the picky eaters in your family will enjoy this panko cod!

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Baked Cod with Panko:

Ingredients
• 3 fresh cod fillets about 6 oz each
• ½ cup panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon Italian seasoning
• ½ teaspoon lemon zest
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon kosher salt divided
• ½ teaspoon black pepper divided
• ½ tablespoon fresh parsley finely chopped
• 4 tablespoons (¼ cup) unsalted butter melted
• lemon wedges for serving

Instructions

• Preheat your oven to 400°F (200°C).

• In a small bowl, combine the melted butter with panko breadcrumbs, garlic powder, onion powder, Italian seasoning, lemon zest, grated Parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley.

• Pat the cod fillets dry with paper towels, then season both sides of each fillet with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

• Place the seasoned cod fillets in the prepared baking dish. Carefully spoon the buttery panko breadcrumbs over the top of the fish, pressing gently to help it adhere.

• Place the baking dish in the preheated oven and bake the cod for 15-20 minutes, or until it’s cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

• If you’d rather a crispier golden brown top, broil them for the last 1-2 minutes of cooking, and watch the fish fillets closely to prevent burning.

• Remove the baking dish from the oven and let the crispy baked cod rest for 5 minutes. Serve with lemon wedges, tartar sauce, lemon-dill aioli, and your choice of sides, such as a fresh salad, steamed asparagus, rice pilaf, or green beans.