Easy oven-baked cod with Panko crust that is crunchy on the outside and soft and flaky inside! This panko crusted cod is one of the delicious and healthy baked fish recipes the whole family will love. Find out the secret to getting Panko crumbs to stay on the cod!
Place the fish fillets on a baking tray. Coat the top surface of fish fillets with wholegrain mustard, dividing equally among the fillets.
2 tablespoons wholegrain mustard
Mix all the ingredients listed under panko seasoning.
1/4 teaspoon salt, 1/2 cup Panko breadcrumbs, 1/2 teaspoon chilli flakes, 1/4 teaspoon black pepper, 1/4 cup parsley, 1 teaspoon garlic powder, zest of 1 large lemon
Take handfuls of the seasoned crumb mixture and spread on each fish fillet evenly. You will have enough mixture to cover the sides too, if you like more of the crust. Press the mixture carefully so it sticks to the mustard.
Spray the rest of the oil on the crust and bake in the oven for 15 minutes.
Test for doneness
The internal temperature of the fish should reach 62.8°C/145° F.
If you don't have a meat thermometer, check near the thickest part of the fillet with a fork. The fish must flake easily and should be white throughout. If not, bake for 2-3 minutes more. (note 4)
Parsley yogurt sauce
Mix together all ingredients for the yogurt sauce.
1 cup yogurt, 3 tablespoons parsley, 1/2 teaspoon ground cumin, 1 tablespoon lemon juice, salt and pepper
Serve Panko crusted cod with the sauce.
Video
Notes
If you don't have cod, other flaky white fish like haddock, bass or halibut can be used.
I have used huge fish fillets, each of which can serve 2 people. Feel free to slice each fillet into 2, either before cooking or after. (Or you can buy smaller ones!)
Panko breadcrumbs are larger and extra crunchy, but if you don't have them, you can use regular ones.
The baking time depends on the thickness of the fillets. Fillets that are about 1 inch thick take 12 minutes. If yours is thicker, bake for 2 to 3 minutes more.