Panko Crusted Cod (with Mayo)
If you’re looking for a dinner that feels special but comes together in a flash, this is it. This Panko Crusted Cod features a luxurious, garlicky cheesy mayo layer that keeps the fish incredibly moist, all topped with a golden, crispy panko crust. In just about 20 minutes, you can have a restaurant-quality meal on the table that both kids and dinner guests will love.
The creamy mayo mixture serves three essential purposes. It keeps the cod fillets perfectly moist and tender as they bake, infuses them with a rich, tangy garlic flavor, and acts as the perfect “glue” to help the crispy topping adhere. Speaking of which, the panko and fresh basil topping bakes into the ultimate golden crust, offering a satisfying crunch that contrasts beautifully with the flaky fish beneath.
Every bite delivers a stunning combination of textures and bright, savory flavors! Let’s just say, this is good enough for company! It takes little time to bake, and if you serve it hot with a salad, it’s the perfect healthy meal.
What is panko crusted cod?
Panko crusted cod is a simple yet delicious dish where tender cod fillets are topped with a creamy, savory layer of mayonnaise, garlic, and Parmesan cheese. This rich base is then coated with a mixture of crispy panko breadcrumbs and fresh basil, which bakes into a golden, crunchy crust. Finished with a squeeze of bright lemon juice, the result is a perfectly flaky fish with a wonderful contrast of textures and flavors.
Why you’ll love panko baked cod
- It takes less than 20 minutes to make and get on the table!
- It’s the perfect weeknight dinner – loved by kids and adults alike.
- The leftovers are great served in wraps and salads.
- It’s an impressive main course for small gatherings like holidays and other occasions.
Ingredients needed to make baked cod with panko and mayo
- Cod fillets: Cod is a mild, firm, and flaky white fish that’s ideal as a neutral, protein-rich base for the rich and flavorful panko topping. I like to buy fresh fillets from Trader Joe’s.
- Mayo mixture: A combination of mayo, fresh garlic, and grated Parmesan cheese. NOTE: You can use avocado mayo but it will change the flavor a bit. But it is a healthier option.
- Panko topping: Panko breadcrumbs get a fresh herbaceous kick with freshly minced basil as the crispy topping to this dish. You could also use seasoned panko breadcrumbs, if you like.
- Lemon juice: A squeeze over the fillets offers a final burst of bright, acidic juice that balances the fats and uplifts all the other flavors just before baking.
- Olive oil: A light drizzle over the assembled fillets helps the panko crumbs toast to a perfect golden-brown color and adds a subtle, fruity richness.
- Salt and pepper: A light sprinkle on the cod fillets to enhance flavors before adding the mayo mixture and panko topping.
How do you make panko crusted cod?
Prepare the fillets:
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Lay the fresh cod down and lightly season with salt and pepper.
Prepare the mayo and panko layers:
- Combine the mayo, fresh garlic, and grated Parmesan in a small mixing bowl.
- Combine the panko crumbs and fresh minced basil in a separate small mixing bowl.
Assemble and bake:
- Spread the mayo mixture over the cod with a spatula.
- Sprinkle the panko topping over the layer of mayo.
- Squeeze lemon juice over all the pieces, then lightly drizzle with good quality olive oil.
- Bake the assembled cod fillets for 12 minutes until the fish is firm and flaky.
Serving
Serve this panko baked cod warm with a refreshing salad like Pea and Asparagus Salad and a side of Boursin Cream Pasta for a wholesome and delicious meal for Good Friday or Easter Sunday!
This dish also pairs beautifully with Crispy Smashed Potatoes, Cheesy Green Beans, or Roasted Asparagus with Parmesan and Lemon.
I can’t think of a better dessert to round off this dish than this spring-inspired Lemon Raspberry Trifle! Enjoy as is or with a scoop of vanilla ice cream.
Sandy’s tips and substitutions:
- Salad storage: Store the leftover cod pieces in an airtight container in the refrigerator for up to 3 days. The leftovers (cold) are great on a salad. To reheat leftovers, simply add the cod fillets to the air fryer for 5-10 minutes or in the microwave for about 45 seconds, but be careful that you don’t over-heat them!
- Test for doneness: Cooked cod fillets should be firm and flaky. Use the back of a spatula to see if the cod fillets are “firm.” If still spongy and soft, continue to bake for another minute.
- Don’t overbake: Be careful that you don’t overcook the fillets as they will dry out and become rubbery. Fish is typically done when it reaches an internal temperature of 145 degrees F.
- Make ahead: Make the mayo mixture ahead of time and store in an airtight container in the fridge. I prefer to make the panko topping just before assembling to preserve the crispy texture as much as possible.
- Easy clean-up: Use foil or parchment paper to line the baking sheet for easy clean-up. You could also spray the parchment paper with cooking spray for easy removal of the fillets.
- Don’t overcrowd the pan: Use a large enough baking pan to ensure the fillets have room to bake with adequate air circulation in the oven, otherwise they could steam.
- Mayo substitute: Miracle Whip is NOT a good substitute for mayonnaise. It will change the flavor significantly.
- Always use fresh fish: To ensure you get the freshest fish, always smell it. Make sure it doesn’t smell extremely fishy. Also when patting dry, make sure it is not slimy. Fish should be firm.
Variations:
- Pistachio pesto topping: Swap out the panko breadcrumbs for chopped nuts (pistachio, cashews, pecans, or your favorite nut) and combine with a homemade pesto mixture. You can check out my Pistachio Salmon with Lemon to see how.
- Fish: Don’t like cod? No worries – salmon works just as well. Bake the salmon fillets for roughly the same amount of time (12-15 minutes) at 425 degrees F. You could also use a different white fish, such as sea bass.
- Gluten-free: Use gluten-free panko breadcrumbs for the panko topping.
- Mayo alternatives: You could substitute the mayonnaise with full-fat plain Greek yogurt for a similar creamy texture with a tangier flavor, or with crème fraîche for a richer, less tangy result.
- Herbaceous twist: Try different herbs, like dill, for the panko topping – it pairs well with the notes of lemon.
Adding a crusted topping to fish fillets and other meat is an easy way to instantly elevate a dish. This Pecan Crusted Salmon with Dijon, Coconut Crusted Fish, and Mayo-Parmesan Crusted Chicken are sure to convert you!
More seafood recipes you’ll love
- Greek Fish Kebabs
- Herbed Brown Butter Scallops
- Dipping Sauce for Fish Cakes
- Seafood Alfredo
- Creamy Seafood Chowder
Get the Recipe:
Panko Crusted Cod (with Mayo)
Ingredients
- 2 pounds cod fillets, I buy fresh at Trader Joe’s
- Salt and pepper
- ½ cup mayonnaise
- 5 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ⅓ cup panko breadcrumbs
- 3 Tbsp fresh basil, minced
- 1 lemon, squeezed
- Drizzle olive oil
Equipment
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Lay the fresh cod down and lightly season with salt and pepper.
- Combine the mayo, fresh garlic, and grated Parmesan in a small mixing bowl.
- Combine the panko crumbs and fresh minced basil in a separate small mixing bowl.
- Spread the mayo mixture over the cod with a spatula.
- Sprinkle the panko topping over the layer of mayo.
- Squeeze lemon juice over all the pieces, then lightly drizzle with good quality olive oil.
- Bake the assembled cod fillets for 12 minutes until the fish is firm and flaky. [If thick pieces, you may need to bake more than 12 minutes.]
- TIP: Use the back of a spatula to see if the fish is “firm.” If it is spongy and soft, continue to bake another minute. Firm means it’s ready to remove from the oven! DO NOT OVER BAKE.
Notes
Sandy’s tips:
- Salad storage: Store the leftover cod pieces in an airtight container in the refrigerator for up to 3 days. The leftovers (cold) are great on a salad. To reheat leftovers, simply add the cod fillets to the air fryer for 5-10 minutes or in the microwave for about 45 seconds, but be careful that you don’t over-heat them!
- TIP: Use the back of a spatula to see if the fish is “firm.” If it is spongy and soft, continue to bake another minute. Firm means it’s ready to remove from the oven!
- Don’t overbake: Be careful that you don’t overcook the fillets as they will dry out and become rubbery. Fish is typically done when it reaches an internal temperature of 145 degrees F.
- Mayo substitute: Miracle Whip is NOT a good substitute for mayonnaise. It will change the flavor significantly. You can try Avocado Mayo but it will also change the flavor a bit.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
