Panko and Parmesan Crusted Baked Cod

By Whisper of Yum
  • Total Time:
    35 minutes
  • Servings:


  • ⅔ cup panko crumbs
  • Avocado spray
  • olive oil, good quality
  • ⅓ cup freshly grated parmigiano reggiano
  • 1 tablespoon + 1 teaspoon fresh rosemary, finely chopped
  • 2 large cloves of garlic, grated or finely chopped
  • 1½ teaspoons lemon zest
  • 1 teaspoon kosher salt + more for seasoning cod fillets
  • Fresh cracked pepper
  • 2 tablespoons butter, melted
  • ½ lemon, juiced
  • 4 6-ounce cod fillets
  • 4 lemon wedges for squeezing


  1. Preheat oven to 400°F
  2. On a small baking tray add panko and gently spray with avocado oil. Bake in oven for 4 minutes or until golden brown. This will give your crust a nice, golden color. Remove from oven and set aside to cool.
  3. In a casserole dish, add enough olive oil to coat the bottom.
  4. Cut cod fillets into 6 ounce pieces. Season both sides with salt and pepper and add to casserole dish. Cook for 11 minutes.
  5. Meanwhile, in a bowl, add freshly grated parmesan, garlic, rosemary, panko, 1 teaspoon kosher salt, lemon zest, and melted butter. Mix well to coat. Set aside.
  6. Remove fish from oven and pour lemon juice on fillets. Carefully add panko parmesan mixture on top. Gently push on the top to set the crust.
  7. Place in oven and cook for 11 minutes. If fillets are thicker, you may have to cook for 1-2 minutes longer.
  8. Remove from oven and serve with lemon wedges for squeezing. Finish the top with a sprinkle of salt (optional).