Baked Cod with Panko Bread Crumbs
Flaky, tender cod fillets topped with a buttery lemon-herb panko crust and baked until golden and crispy. This easy 25-minute recipe is healthy, family-friendly, and absolutely delicious!
Servings: 4 Servings
Ingredients
- 2 lb cod filets
- ½ cup all-purpose flour
- 1 teaspoon salt or more to taste
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasonings
- 2 whole eggs
- 1 cup panko breadcrumbs
- 1 teaspoon dried parsley
- 2-3 tablespoons olive oil to drizzle on top of cods
- Chopped parsley to garnish
- Lemon wedges to garnish
Instructions
- Preheat the oven to 400 degrees F.
- Use a kitchen towel to pat dry the cod filet and set it aside.
- Prepare the breading station. In the first bowl, combine flour, salt, garlic powder, ground pepper, paprika, and Italian seasoning.
- In the second bowl, combine eggs and splash of water, then whisk with a fork for a minute. Set aside.
- In the third bowl, mix panko breadcrumbs and parsley and set aside.
- Coat the cod filet in the flour mixture first, then dip them in the egg mixture. Finally, coat the filets in the breadcrumbs until evenly coated.
- Place the filets on a baking tray lined with parchment paper. Spray the top of the filets with cooking spray.
- Bake the cod in the oven for 12-15 minutes, or until it is cooked through.
- Once done, garnish the cod filet with chopped parsley and lemon wedges on the side and serve it alongside with some greens.
Notes
- Pat the cod dry! This is the most important step for a crispy, non-soggy crust.
- Leftovers keep in the fridge for 2-3 days. Reheat in a 350°F oven for 8-10 minutes to restore crunch.
Nutrition
Calories: 371kcal | Carbohydrates: 24g | Protein: 44g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 816mg | Potassium: 1018mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg