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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.
You may also enjoy my Creamy Lemon Parmesan Cod or Baked Parmesan Chicken.
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 fish and gets the exterior all nicely golden and crisped up. This baked parmesan cod is like an elevated version of fish sticks!
What you’ll need
- Cod – aim for 1″ thick filets of this mild, delicate fish
- Parmesan – I highly recommend grating your own for optimal meltability and texture
- Panko – it’s a light Japanese breadcrumb
- Italian seasoning – a tried-and-true blend of dried herbs in a jar
- Garlic powder and onion powder – for more savory goodness
- Mayonnaise – it keeps everything moist! I like Hellmann’s or Duke’s.
Helpful tips
- Cod is done when it flakes easily with a fork, registers 145°F 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 parmesan, 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 145°F, testing early for best results. Top with chopped fresh parsley and serve with lemon wedges if desired.
Substitutions and variations
- You could use regular breadcrumbs in a pinch, but the topping will be denser. Start with half the amount listed in the recipe.
- Sub the parmesan for Pecorino Romano or aged asiago for a more intense flavor.
What to serve with panko baked cod
- Round it out with chopped fresh parsley, lemon wedges for brightness and acidity, and Garlic Mashed Potatoes or rice.
- If you’re a sauce person, homemade Tartar Sauce or Remoulade Sauce are fantastic pairings — both are simple and so much tastier than store-bought.
- A Parmesan Arugula Salad or spring mix with Green Goddess Dressing also pair beautifully.
Leftovers and storage
- This dish is best enjoyed fresh because of the crispy coating, but leftovers can be stored in an airtight container in the fridge for 3–4 days.
- Reheat in the air fryer for a couple of minutes at 350°F for best results.
- Freezing is not recommended, as the texture will change.
