Parmesan Panko Baked Cod

This easy parmesan panko baked cod recipe has melt-in-your-mouth flaky fish coated in an irresistibly crunchy and cheesy topping! It’s a simple 30-minute dish with little prep.

Ingredients · Servings 4

1-1.5 pounds cod (see note)
Salt & pepper (to taste)
1/2 cup freshly grated parmesan cheese (see note)
1/2 cup panko breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons mayo
Fresh chopped parsley (optional, for serving)
lemon wedges (optional, for serving)

Method · 30 min

Preheat your oven to 400F and move the rack to the top third of the oven.
Pat the cod pieces dry with paper towels and generously season each side with salt & pepper. Arrange them in a greased 9x13 baking dish (I use cooking spray).
In a medium bowl, combine the parmesan, panko, Italian seasoning, garlic powder, and onion powder.
Spread an equal amount of mayo on the top of each piece of fish and then sprinkle with the breadcrumb mixture and pat it down a bit.
Bake, uncovered, for 15-20 minutes or until the fish is cooked through (145F). Keep in mind ovens vary as does the thickness of cod, so test early!
Sprinkle with the parsley and lemon juice if desired and enjoy!

Why you’ll love it

Cod is one of my favorite types of fish because it’s not a “fishy” fish. It’s mild and lends itself to tons of different cooking preparations. Here we’re baking it with a really easy-to-make coating of mayo, Italian herbs, breadcrumbs, and freshly grated parmesan!

Mayo? Yes ma’am. It’s a genius emulsifier that binds the panko and parmesan to the chicken and gets the exterior all nicely golden and lovely and crisped up. Very science-y, very delicious. This baked parmesan cod is like an elevated version of fish sticks!

What you’ll need

Mayonnaise – it keeps everything moist! I like Hellmann’s or Duke’s.

Helpful tips

Cod is done when it flakes easily with a fork, is 145F in the thickest part, and is opaque.
In all my recipes I prefer grating your own parmesan, but it’s especially important in this one! The pre-grated stuff in a canister won’t melt as well or yield the desired texture.

How to make parmesan baked cod

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Preheat the oven, and dry the cod with paper towels. Season generously with salt & pepper. Grease a baking dish, and place the fish inside. In a bowl, combine the parm, panko, Italian seasoning, and onion and garlic powder.

Spread the mayo on the cod, then top with the panko mixture. Pat it down gently. Bake (uncovered) until the fish is cooked through to 145F. Test early for best results. Top with chopped fresh parsley and serve with lemon wedges if desired.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Here’s my Microplane to grate the parm.
I’m obsessed with this touchless soap dispenser! So useful when you’ve got messy hands.

Substitutions and variations

You could use regular breadcrumbs in a pinch, but the topping will be denser. I would start with half the amount listed in the recipe.
Sub the parmesan for Pecorino Romano or aged asiago for a more intense flavor if you prefer.

What to serve with panko baked cod

Round it out with a sprinkling of chopped fresh parsley, lemon wedges for a little bit of brightness and acidity, and my reader favorite Garlic Mashed Potatoes or rice.
If you’re a sauce kinda person, my homemade Tartar Sauce or Remoulade Sauce would be fantastic pairings with this cod! They’re both simple and so much tastier than store-bought.
A nice Parmesan Arugula Salad or spring mix with my Green Goddess Dressing go well.

Leftovers and storage

I prefer this one best fresh because of this crispy coating, but you can store it for 3-4 days in the fridge in an airtight container.
Reheat in the air fryer for a couple of minutes at 350F for best results.
I don’t recommend freezing this one since the texture will change.

Parmesan Panko Baked Cod

parmesan panko baked cod recipe has melt-in-your-mouth flaky fish coated in an irresistibly crunchy and cheesy topping! It's a simple 30-minute dish with little prep.

Pat the cod pieces dry with paper towels and generously season each side with salt & pepper. Arrange them in a greased 9×13 baking dish (I use cooking spray).