Parmesan Panko Baked Cod

How to Make Parmesan Panko Baked Cod

1. 1

   Step 1: Make the Parmesan-panko mixture

   Preheat the oven to 425°F (218°C). In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, lemon zest, and garlic powder; toss to blend and set aside.

   For this step

   • 1 1/2 cupsPanko breadcrumbs
   • 1/3 cupGrated Parmesan cheese
   • 1 tbspFresh lemon zest
   • 1 tspGarlic powder
   
2. 2

   Step 2: Season the cod

   Pat the cod fillets dry with paper towels and place them skin-side down on a work surface if skin-on. Season both sides lightly with kosher salt and freshly ground black pepper.

   For this step

   • 4 filletsCod fillets (about 6 oz / 170 g each)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
3. 3

   Step 3: Prepare the yogurt binder

   In a small bowl whisk the plain Greek yogurt until smooth; this will act as a low-fat binder to help the crumb mixture adhere. If you like, add a pinch more lemon zest or a splash of water to loosen to a spreadable consistency.

   For this step

   • 3 tbspPlain low-fat Greek yogurt
   
4. 4

   Step 4: Coat the fillets

   Spread about 1 tablespoon of the yogurt binder evenly over the top of each fillet. Press the panko-Parmesan mixture firmly onto the yogurt-coated side so the crumbs adhere well, then transfer the fillets to a parchment-lined baking sheet (crumb side up).
   
5. 5

   Step 5: Bake until flaky and crisp

   Drizzle the tops lightly with the olive oil (or use a quick spray) to encourage browning. Bake at 425°F (218°C) for 10–12 minutes, until the fish is opaque and flakes easily with a fork; for extra crispness, broil 1–2 minutes at the end while watching carefully.

   For this step

   • 1 tbspOlive oil
   
6. 6

   Step 6: Rest and serve

   Let the fillets rest 1–2 minutes on the baking sheet, then transfer to plates and serve immediately with lemon wedges for squeezing over the crust. Enjoy with a simple salad or steamed vegetables for a light, crunchy meal.

   For this step

   • 1 lemonLemon wedges (for serving)

1. Preheat the oven to 425°F (218°C). In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, lemon zest, and garlic powder; toss to blend and set aside.
2. Pat the cod fillets dry with paper towels and place them skin-side down on a work surface if skin-on. Season both sides lightly with kosher salt and freshly ground black pepper.
3. In a small bowl whisk the plain Greek yogurt until smooth; this will act as a low-fat binder to help the crumb mixture adhere. If you like, add a pinch more lemon zest or a splash of water to loosen to a spreadable consistency.
4. Spread about 1 tablespoon of the yogurt binder evenly over the top of each fillet. Press the panko-Parmesan mixture firmly onto the yogurt-coated side so the crumbs adhere well, then transfer the fillets to a parchment-lined baking sheet (crumb side up).
5. Drizzle the tops lightly with the olive oil (or use a quick spray) to encourage browning. Bake at 425°F (218°C) for 10–12 minutes, until the fish is opaque and flakes easily with a fork; for extra crispness, broil 1–2 minutes at the end while watching carefully.
6. Let the fillets rest 1–2 minutes on the baking sheet, then transfer to plates and serve immediately with lemon wedges for squeezing over the crust. Enjoy with a simple salad or steamed vegetables for a light, crunchy meal.