This panko and Parmesan crusted cod recipe is a super easy weeknight meal for the whole family….even your non-fish eaters! A crispy, buttery topping is layered on fresh cod fillets and baked until golden brown. They won’t be able to resist!
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This delicious cod recipe is perfect for busy weeknights! Cod is one of those types of fish that you can season up however you like. It’s super mild tasting and will please even the non-fish lover!
In this recipe the fish is simply baked with a delicious butter, parmesan and panko crust. The crust is seasoned with fresh thyme and lemon zest and baked until perfectly golden brown. The result is a crunchy, buttery topping over a delicious mild-tasting white fish.
WHY YOU’LL LOVE THIS RECIPE
- Easy recipe that uses just a few simple ingredients.
- Buttery, crunchy panko parmesan topping with great flavor!
- Mild-tasting fish that might just win over your non-fish eaters!
- Comes together quickly and perfect for busy weeknights.
You’ll need the following ingredients to make this delicious Baked Panko and and Parmesan Crusted Cod with Cherry Tomatoes:
Cod Filets: If you can’t find cod, you can use another mild tasting white fish. Some suggestions are: halibut, tilapia or grouper. I also like to opt for wild-caught, if possible.
Panko Breadcrumbs: Panko breadcrumbs are crunchy Japanese breadcrumbs that can usually be found with the regular breadcrumbs at your local chain grocery store. If you can’t find them, regular breadcrumbs work in a pinch, but the topping just isn’t nearly as crispy.
Thyme: Fresh thyme tastes best but you can substitute dried thyme.
HOW TO MAKE BAKED PANKO AND PARMESAN CRUSTED COD: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: In a small bowl, combine melted butter, panko, Parmesan, garlic powder, lemon zest, salt and thyme until panko bread crumbs are well coated with butter. Set aside.
Step 2: In another bowl, toss cherry tomatoes with olive oil, salt and pepper.
Step 3: With paper towels, pat fish dry. Then place fillets in a 9×12 baking pan.
Step 4: Top the pieces of cod with a generous scoop of the panko mixture. Press down on the topping to help it stick to the fish.
Step 5: Scatter the cherry tomatoes around the fish. Then bake fish for 10-12 minutes or until internal temperature of the fish reaches at least 130°F. Fish should flakes easily with a fork.
RECIPE TIPS & TRICKS
Cooking fish can be a bit tricky….you don’t want to undercook it, and you also don’t want it to be tough and overcooked! I watch carefully around the 10 minutes mark (depending on the thickness of your fish).
You want to pull the fish out when it’s ALMOST opaque when you look at the side of the fish. It should also flake easily with a fork.
The fish will continue to cook a bit when it comes out of the oven, so don’t wait too long to pull it out.
STORAGE & REHEATING
- Storage: I really prefer to eat fish immediately after cooking it. However, you can place leftover fish in an air tight container and keep it in the fridge for a day or two.
- Reheating: To get the panko crust crispy again, reheat fish in a 400 degree oven (or toaster oven) for 3-4 minutes until just warmed through.
ADDITIONS AND SUBSTITUTIONS
- Cod: Any mild tasting white fish will work well with this recipe. Halibut is the best option, followed by groper or tilapia.
- Panko Breadcrumbs: Although the texture will be different, in a pinch, you can substitute regular breadcrumbs or crushed potato chips, cornflake cereal or crackers.
- Spices: You can add different spices to the breadcrumb mixture. Italian seasoning, chili powder, onion powder and smoked paprika are good options.
FREQUENTLY ASKED QUESTIONS
The tomatoes that are baked with the cod are a great side! You could add another veggie like green beans or a fresh green arugula salad. Wild rice or rice pilaf would also be delish. For the kids and your non-fish eaters, they’ll appreciate this dish served with roasted potatoes, french fries and tartar sauce!
The easiest way to tell is the fish will be mostly opaque all the way through and it will flake easily with a fork. If you are unsure, measure the internal temperature with an instant-read thermometer like this one. Internal temperature should be 130-145°F.
OTHER QUICK DINNERS YOU’LL LOVE
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Baked Panko and Parmesan Crusted Cod with Cherry Tomatoes
For the fish
- 1 lb. cod fillets (about 3-4 pieces) See Note 1
- 4 tbsp melted butter
- 1/2 cup Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tsp lemon zest
- 1 tsp chopped fresh thyme See Note 2
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
For the tomatoes
- 2 cups cherry tomatoes
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Preheat oven to 425°F.
- In a small bowl, combine melted butter, panko, Parmesan, garlic powder, lemon zest, salt and thyme until panko bread crumbs are well coated with butter. Set aside.
- In another bowl, toss cherry tomatoes with olive oil, salt and pepper.
- Pat cod fillets with paper towels so they are dry. Then, place cod pieces in a 9 x12 baking dish (you can also use a sheet pan or a small baking tray lined with parchment paper).
- Top each cod fillet with a generous scoop of the panko/Parmesan topping. Press down on the topping to help it stick to the fish.
- Scatter the cherry tomatoes around the fish.
- Bake 10-12 minutes or until internal temperature of the fish reaches at least 130°F. Fish should flake easily with a fork.
- Serve with a generous squeeze of lemon!