Oven Baked Panko Parmesan Cod – Crispy Easy Fish Dinner
Ingredients
- 4 cod fillets (6 oz each, 1 to 1.5 inches thick)
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, chopped
- 1/2 tsp paprika (smoked or sweet)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the cod fillets completely dry with paper towels. Season both sides lightly with salt and pepper and arrange them on the prepared baking sheet.
- In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and minced garlic.
- In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, paprika, 1/2 tsp salt, and 1/4 tsp pepper. Drizzle with the melted butter and mix with a fork until evenly moistened.
- Spread a thin layer of the mayo mixture over the top and sides of each cod fillet.
- Press the panko mixture firmly onto the mayo-coated fillets, mounding it generously.
- Bake for 15-20 minutes, or until the topping is golden brown and the fish flakes easily with a fork.
- Let rest for a minute before serving, with an extra squeeze of fresh lemon juice if desired.
Notes
The most crucial step for a crispy topping is to pat the cod fillets completely dry with paper towels before seasoning. Any excess moisture will turn to steam and make the crust soggy.