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Baked cod fillets with a golden lemon herb panko crust on a baking sheet with lemon slices and parsley

Baked Cod with Lemon Herb Panko Crust

Flaky cod fillets brushed with Dijon and topped with a buttery lemon herb panko crust, baked at 425°F until golden.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Cod
  • 4 cod fillets 6 ounces each, about 1 inch thick (170 g each)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil for the pan
Lemon herb crust
  • 3/4 cup panko breadcrumbs 45 g
  • 3 tablespoons unsalted butter melted
  • 2 cloves garlic finely minced
  • 1 lemon zested, then cut into wedges
  • 2 tablespoons fresh parsley chopped, plus more to finish
  • 1 tablespoon fresh chives chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons grated Parmesan optional

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and brush with olive oil.
  2. Pat the cod very dry and season both sides with salt and pepper. Place on the sheet.
  3. Stir together the panko, melted butter, garlic, lemon zest, parsley, chives, thyme and Parmesan.
  4. Brush the top of each fillet with a thin layer of Dijon and press the crumb mixture on firmly.
  5. Bake for 12 to 15 minutes, until the crust is golden and the fish is opaque, flakes easily and reaches 145°F (63°C).
  6. Squeeze lemon over the fish, sprinkle with parsley and serve immediately.

Notes

Doneness: Cod is done at 145°F (63°C) when it turns opaque and flakes easily.
Make ahead: Mix the crumbs up to 2 days ahead. Coat the fish just before baking.
Nutrition is an estimate per serving and does not include sides.