Baked Cod Recipe

5 from 6 votes

This easy Baked Cod recipe delivers tender, flaky fish with a crispy, flavorful topping in just 30 minutes. Simple ingredients, quick prep—perfect for any weeknight!

Prep Time20

Cook Time11

Total Time31

Course: Dinner

Cuisine: American, Healthy

Keyword: Baked Cod, baked cod recipe

Servings: pieces of cod

Author: Chelsea Lords

Cost: $12.98

Equipment

Large pan oven-safe

Ingredients

4 pieces (5-ounce) fresh cod see note 1
Cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Dijon-style mustard
2 tablespoons mayo
2 teaspoons paprika
3/4 cup panko breadcrumbs see note 2
1/2 cup grated Parmesan cheese see note 3
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
3 tablespoons olive oil divided
1 lemon 4 lemon wedges, for serving

US - Metric

Instructions

Preheat oven to 400°F. Drizzle 1 tablespoon olive oil into a large oven-safe pan. Set aside. Pat the fish dry and cut it into four equal 5-ounce portions. Season all sides lightly with salt and pepper.
Whisk together the mayo, mustard, and paprika until smooth. Spoon this mixture over the tops and sides of the fish fillets, but don’t apply it to the bottom. Try to use most of the mixture.
Combine the panko, Parmesan, thyme, garlic powder, 1/4 teaspoon salt, and the remaining 2 tablespoons of oil in a bowl. Stir until well combined. Use your fingers to knead the mixture, if necessary. Then, sprinkle it evenly over the fish, pressing gently on the tops and sides. You should use most of the breading, but there may be a little leftover.
Heat the prepared pan on high until hot, about 2 minutes. Carefully transfer the fish to the pan, breading side up. Generously spray each piece with cooking spray. Immediately transfer the pan to the oven. Bake for 10–12 minutes, depending on the thickness of the cod. Move the pan to the top oven rack, approximately 5 inches from the heat source, and broil for 45 seconds or until the top is golden. Keep a close eye on it.
Remove from the oven and carefully take the fish out of the pan. Serve with fresh lemon wedges and enjoy immediately!

Video

Notes

Note 1: Use fresh for quicker prep. Otherwise, thaw according to package directions. Aim to get 4 even-sized fillets, about 1-inch thick. If your cod pieces are thicker or thinner than this, adjust the cooking time accordingly. Thinner pieces will need less time to cook, while thicker pieces will need more.

Note 2: Panko breadcrumbs are larger and flakier than regular breadcrumbs, which creates a crunchier texture. They also absorb less oil, making them lighter and crispier.

Note 3: Don’t use shelf-stable or canned Parmesan; its flavor and texture can be off-putting, and it doesn’t provide the same quality taste as freshly grated Parmesan does. We’re looking for refrigerated, fresh grated Parmesan. Alternatively, grab a wedge of Parmesan and grate it on the small holes of a grater.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warmed through.

Nutrition