Baked Cod with Crispy Garlic Herb Panko
This Baked Cod with Crispy Garlic Herb Panko is the ultimate 20 minute weeknight dinner. Flaky, tender cod fillets are topped with a buttery, golden brown crust infused with fresh garlic and parsley. It’s an easy, healthy, and elegant seafood dish that tastes like it came from a fancy restaurant.
Ingredients
- 5 tablespoons salted butter divided
- 4 6 ounce cod fillets, patted dry
- 1 lemon cut into wedges
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 garlic cloves minced
- ½ cup plain panko breadcrumbs
- 3 tablespoons chopped fresh parsley
Instructions
- Arrange a rack in the middle of the oven and preheat to 425°F.
- Coat a 9x13 inch baking dish with 1 tablespoon of the butter.
- Place the cod fillets in the prepared baking dish. Squeeze the juice from 2 lemon wedges over the fish, then season generously with Kosher salt and black pepper.
- In a small skillet over medium low heat, melt the remaining 4 tablespoons of butter. Watch it closely; as soon as the butter melts and just begins to foam, turn off the heat completely.
- Immediately add the minced garlic to the warm butter. Allow the garlic to infuse the butter for 1 minute off the heat. Do not let the garlic brown.
- Add the panko breadcrumbs to the skillet and toss lightly with a fork until all the butter is fully absorbed and the mixture resembles wet sand.
- Stir in the chopped fresh parsley and season the panko mixture lightly with a pinch of salt and pepper.
- Evenly divide the panko mixture over the top of each cod fillet, gently pressing down so the crust adheres.
- Bake, uncovered, until the panko crumbs are deep golden brown and the fish is just cooked through, about 12 to 15 minutes. The fish is ready when it flakes easily with a fork and an instant read digital thermometer inserted into the thickest part of the fillet registers 145°F.
- Remove from the oven and serve immediately with the remaining fresh lemon wedges on the side.
Notes
- Fish Substitutions: This crust works beautifully on any firm, flaky white fish. Try it with halibut, haddock, striped bass, or mahi-mahi. It is also delicious on thick-cut salmon fillets.
- Garlic Tip: Be very careful not to burn the garlic. You want the butter warm enough to release the garlic's aroma but not hot enough to fry it. Turning off the heat before adding the garlic is crucial.
- Doneness: A digital thermometer is your best friend when cooking fish. Overcooked cod will be dry and rubbery. Pull it from the oven at exactly 145°F.
- Leftovers: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven to re-crisp the topping, or enjoy cold flaked over a salad.