With a crunchy crust and moist fillet, this delicious oven-baked Parmesan and Panko-crusted cod recipe is perfect for a quick and delicious weeknight dinner. Prepared on a single baking sheet, these cod fillets are served with garlic-flavored green beans and classic baby roast potatoes.
If you are looking for the easiest yet tastiest way to prepare your freshly purchased cod fillets, this is it!
White fish can sometimes be a bit flavorless and finding recipes that work for everyone around the dinner table can be quite hard. This Panko-crusted cod is just that: a crowdpleaser full of flavor that uses very simple pantry ingredients.
To prepare the panko topping all you need is to mix the ingredients, such as Parmesan, black pepper, and parsley in a bowl and use the mixture to create a crunchy and flavorful crust.
The perfect one-sheet meal [check out these other one-pot meals], this crunchy crusted cod is served with green beans baked with garlic and simple new potatoes.
Parmesan Panko Crusted Cod Ingredients
- Cod Fillets: Fresh cod fillets are the best choice, however, you can use frozen ones instead, as long as you fully thaw them before baking. This is important, as if the fish is still frozen, it will take much longer than the crust to bake.
- Breadcrumbs: Panko breadcrumbs are essential for the crust, however other breadcrumbs can be used instead and can be also made out of white bread.
- Parmesan, Parsley, Garlic Cloves, Cracked Black Pepper, Olive Oil, and Lemon Juice: Tasty ingredients for the very fresh crust of the cod. Garlic, pepper, and olive oil are also used to flavor the veggies.
- Green Beans, and New Potatoes: The side veggies of this sheet pan meal!
How to prepare Panko-crusted cod?
- Prepare the potatoes: Start by washing and boiling the baby new potatoes until they are 75% cooked; if the potatoes are small, you can boil them whole, while if they are larger, I'd recommend cutting them in half, as this will reduce cooking time and ensure they are cooked evenly thoroughly, rather than more on the outside. Once the potatoes are ready, drain them and set them aside.
- Prepare the Parmesan Panko-crusted cod: To prepare the panko Parmesan crust, mix in a small bowl the freshly chopped garlic, dry parsley, black pepper, a little salt, panko crumbs, and grated Parmesan cheese.
- Pat dry the fish fillets using paper towels, then set them on top of the prepared baking sheet, on an oven baking tray; patting the fillets will ensure the crumb mixture will stick to the top of the fish, without having to press it down.
- Next, divide the dry panko breadcrumbs mixture on top of the fresh fish fillets without pressing it down; you want the gratin crust to be gently placed on top of the fish, as this will allow the moisture of the fish to pass through it without making it soggy.
- Once the bread crumb mixture is evenly spread, dress it with lemon juice and a drizzle of olive oil.
- Prepare the garlic green beans: Wash and trim the green beans and add them to a medium bowl. Thinly chop some fresh garlic cloves and add them to the bowl, together with some salt, black pepper, and a little olive oil. Mix well and add the beans to the baking tray where the fish fillets are; add the potatoes to the tray as well and spray them with some cooking spray.
- Bake the one-sheet Parmesan Panko crusted cod meal: Preheat the oven to 200 degrees Celsius (FAN), 425 Fahrenheit FAN, gas 7, or static oven 220 degrees Celsius. Place the baking tray in the center of the oven and bake for 12-14 minutes, until the fish is fully cooked and the crunchy crust is golden brown.
- Remove the tray from the oven and allow the food to rest for a couple of minutes before serving. Enjoy!
People Also Ask [FAQs]
This panko parmesan-crusted baked cod and its vegetables can be stored in the fridge in an airtight container for up to three days if the fish is fresh when cooked; before storing in the fridge, ensure the meal fully cools down to room temperature.
To ensure the fish is thoroughly cooked, check that the fish flakes inside appear opaque; if the fish fillet appears opaque and it easily breaks with a fork, then it should be cooked. In addition, should you have a food thermometer, you can check that the internal temperature of the fish has reached 63 degrees Celsius or 145 degrees F.
Amendments and alternatives:
- Fish: Should you not like or have cod, any other white chunky fish will be good. Opt for chunkier fillets, that stay moist also after baking.
- Breadcrumb topping: Regular breadcrumbs can be used instead of panko for the crispy topping; to ensure you get the same level of crunchiness on top, you can lightly brown the breadcrumbs in a pan on medium heat, until they turn golden.
- Parsley: you can surely use fresh parsley instead of the dry version, in the gratin topping mixture. To ensure this still becomes quite crunchy, after washing the leaves, pat them dry with a tea towel or paper towel so that when chopped in the mixture, this doesn't stick.
- Garlic goodness: should you not have fresh garlic, you can certainly use garlic powder instead; as the strength of this differs from the fresh version, ensure that you do not overdo it with the garlic powder. I would not recommend using garlic paste for this recipe.
- Veggies nutrition: If you do not like green beans, you can follow the same instructions substituting them with some broccoli florets instead.
- Potatoes: although I mention baby new potatoes in this recipe, these can be substituted with either full-sized potatoes or even sweet potatoes. As these will be quite big, it is best to cut them in chunks or wedges to ensure they are thoroughly cooked.
Tips and Tricks for Panko Crusted Cod:
- Tartar sauce: the perfect condiment for any breaded fish recipe! To prepare a quick and easy version at home, mix a cup of mayonnaise with some capers, thinly chopped gherkins, chopped shallots, and fresh parsley, season with salt and pepper and drizzle the juice of a few lemon wedges on top, mix well and enjoy!
- Crunchy panko: to make the panko topping even crispier and ensure it doesn't get soggy, you can combine panko crumbs and melted butter; the fat of the butter will ensure the crumbs fry in the oven, keeping them crispy. If you are counting calories, then the original lighter version may be easier to fit in, however, we all deserve a treat with moderation.
- Season: you can season the parmesan-crusted cod with many other favorite flavors, such as onion powder, red chili flakes, and even a little bit of paprika. Ensure that the ingredients you add do not crash with the ones in the recipe, and if they do, just skip or remove the ones that do not work together.
- Mash it: if you are not a fan of roasted potatoes, you can certainly serve this delicious dish with some mash. If you want to go to town, try this leek and potato version!
- Too crunchy: if you like your green beans more on the soft side, you can simmer them in boiling water for about 3 minutes before seasoning them and baking them.
This easy recipe is great for busy weeknights, friends-filled weekends, or as a packed lunch if you have any leftovers. Who says delicious meals have to be complicated and time-consuming? Enjoy!
🥗 If you enjoyed this, check out these other baked recipes:
- Baked Chicken Kabobs
- Cheesy Stuffed Chicken Breast Recipe
- Low-Carb Vegetarian Lasagna
- Delicious Chicken and Mushroom Hotpot
- Eggplant Parmesan
Easy Baked Panko Crusted Cod Recipe
Parmesan Crusted Cod
- 260 g Cod Fillets 2 medium fillets
- 30 g Breadcrumbs
- 30 g Parmesan
- 1 tablespoon Parsley
- ½ teaspoon Black Pepper
- 1 Garlic Clove
- 1 teaspoon Olive Oil
- 2 teaspoon Lemon Juice
Garlic Green Beans
- 180 g Green Beans
- 1 Garlic Clove
- 1 teaspoon Olive Oil
- Salt and Pepper to Taste
- 300 g Baby New Potatoes
- Preheat the oven to 200 degrees Celsius (FAN), 425 Fahrenheit FAN, gas 7, or static oven 220 degrees Celsius.
Prepare the potatoes
- Wash and boil the potatoes until they are 75% done; once done, drain them and set them aside.
Prepare the cod
- Prepare the panko parmesan crust by mixing together the thinly chopped garlic, dry parsley, black pepper, salt to taste, the breadcrumbs and the grated Parmesan cheese.
- Pat dry the fish fillets and put them in the centre of the baking tray which has been lined with some parchment paper.
- Top the cod fillets with the panko parmesan mixture without pressing it, as you'll want the steam to escape while cooking, so that the crust doesn't get soggy.
- Drizzle the lemon juice and olive oil on the fillets.
Prepare the green beans
- Wash and trim the green beans and put them in a large bowl; dress the green beans with the olive oil, salt and pepper to taste, and the thinly chopped garlic, and mix well.
- Place the green beans and potatoes on the same baking tray as the cod.
Bake the one-sheet meal
- In the preheated oven, place the baking tray in the center and bake for 12-14 minutes, until the fish is fully cooked and the crunchy crust is golden brown.
Leave a Comment