Baked Cod with Panko Crust & Dijon Glaze 🐟🍋
This Baked Cod with Panko Crust & Dijon Glaze is crispy on the outside, tender and flaky inside, and bursting with tangy, herby flavor. With a golden crust and a zesty mustard glaze, this healthy seafood dish is a weeknight dinner hero that feels fancy. 💚
Why You’ll Love This Baked Cod Recipe 💚
- ✅ Golden & Crispy: The panko crust adds irresistible crunch.
- ✅ Zesty Dijon Kick: Mustard and lemon bring bold flavor to mild cod.
- ✅ Quick & Healthy: Oven-baked with wholesome ingredients in under 30 minutes.
- ✅ Customizable: Easily swap cod for halibut, haddock, or salmon.
🐟 Baked Panko Cod Recipe
Ingredients
-
- 4 cod fillets (5–6 oz each), patted dry 🐟
- 2 tbsp Dijon mustard 🌿
- 1 tbsp lemon juice 🍋
- 1 tsp garlic powder 🧄
- Salt and black pepper to taste 🧂
- For the Panko Crust:
- ¾ cup panko breadcrumbs 🍞
- 2 tbsp olive oil or melted butter 🫒
- 1 tsp dried parsley or Italian seasoning 🌿
- Zest of 1 lemon 🍋
- Optional: 2 tbsp grated Parmesan cheese 🧀
👩🍳 Step-by-Step Instructions (Expanded)
- Preheat your oven:
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. - Make the Dijon glaze:
- In a small bowl, whisk together Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Brush the mixture generously over the top of each cod fillet.
- Prepare the panko topping:
- In another bowl, mix panko breadcrumbs with olive oil, lemon zest, dried herbs, and Parmesan if using.
- Toss to coat evenly so the mixture is lightly moistened and golden.
- Top the cod:
Press the panko mixture firmly onto the glazed side of the cod fillets, creating an even crust. Pat gently to help it adhere. - Bake:
Bake cod on the center rack for 12–15 minutes, or until the fish flakes easily with a fork and the topping is golden brown. - Garnish & serve:
Serve hot with extra lemon wedges and a sprinkle of fresh herbs. It pairs beautifully with roasted vegetables, rice, or a fresh green salad.
💡 Tips & Creative Twists
- ✨ No cod? Substitute with haddock, tilapia, halibut, or even salmon.
- ✨ Make it spicy: Add a pinch of cayenne or chili flakes to the mustard glaze.
- ✨ Extra crunch: Sprinkle chopped almonds or crushed pistachios into the panko mix.
- ✨ Dairy-free option: Skip Parmesan or use nutritional yeast for a cheesy flavor without dairy.
🍋 Nutritional Highlights
Cod is a lean white fish rich in protein, vitamin B12, and omega-3s. Baking instead of frying keeps the dish heart-healthy, while the panko topping adds texture without excess fat. It’s a light yet satisfying main course that fits many dietary lifestyles.
🧊 Make-Ahead & Storage Tips
- ✅ Prep ahead: Make the mustard glaze and panko topping up to a day ahead. Store separately in the fridge.
- ✅ Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
- ✅ Reheating: Reheat gently in the oven at 350°F (175°C) to preserve the crisp crust—avoid microwaving to prevent sogginess.
❓ Frequently Asked Questions
Can I use frozen cod?
Yes! Thaw completely and pat dry before glazing and baking to ensure the crust stays crisp and the fish cooks evenly.
What sides pair best with this dish?
Try roasted asparagus, garlic mashed potatoes, lemony quinoa, or a fresh arugula salad for a balanced plate.
How do I know when cod is done?
The fish should be opaque and flake easily with a fork. Internal temperature should reach 145°F (63°C).
Crispy, Zesty & Weeknight-Ready 💚
Give this baked cod a try and let the crunch speak for itself! 💬 Share your version in the comments or tag your plate on Pinterest—because simple seafood should still be sensational. 🐟🍋
