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Crispy Baked Cod Recipe Easy Lemon Dinner for Perfect Flavor

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A quick and easy baked cod recipe featuring a crispy panko and parmesan crust with bright lemon zest, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 4 cod fillets, about 6 ounces (170g) each, skinless and boneless
  • 1 cup panko breadcrumbs (about 100g)
  • ½ cup freshly grated parmesan cheese (50g)
  • 2 cloves garlic, minced
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon dried Italian herbs or dried parsley (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a shallow bowl, combine panko breadcrumbs, grated parmesan, minced garlic, lemon zest, dried herbs, salt, and pepper. Drizzle in 2 tablespoons olive oil and stir until evenly coated and crumbly.
  3. Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
  4. Place the fillets on the prepared baking sheet. Drizzle each with about 1 teaspoon lemon juice and 1 teaspoon olive oil.
  5. Press the breadcrumb mixture onto the top of each fillet, ensuring it sticks well.
  6. Bake for 12–15 minutes until the topping is golden brown and the fish flakes easily with a fork.
  7. Optional: Broil for 1–2 minutes if you want a crispier crust, watching carefully to avoid burning.
  8. Serve immediately with a squeeze of fresh lemon juice over the top.

Notes

Patting the cod dry is essential for a crispy crust. Use olive oil instead of butter for a crispier topping. If the topping browns too quickly, cover loosely with foil halfway through baking. Broil carefully to avoid burning. Do not overcrowd the baking sheet to allow air circulation.

Nutrition

Keywords: baked cod, crispy cod, lemon cod, easy dinner, quick fish recipe, panko crust, parmesan crust, healthy fish recipe

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