Crispy Panko Baked Cod Recipe with 2 Dairy-Free Seasoning Options

My friend Cate from Sweet Nicks adapted this crispy panko baked cod from a recipe she received from Penzey’s spices. We’ve made a few more minor modifications, but it’s still light and flaky with a crispy coating. Enjoy it for a healthy weeknight dinner. If you make a double batch, you can freeze some for an extremely convenient meal.

What’s Panko?

Panko is a type of Japanese-style breadcrumb that stays crispy, unlike freshly ground breadcrumbs. They’re used often for making dishes like katsu and breaded shrimp, and they’re usually dairy free (check the label!). You can find some brands in the Asian section at grocery stores, but brands like Progresso are sometimes found with the Italian breadcrumbs. For gluten-free versions, look for brands like Ian’s Panko.

If you are unable to locate panko, or don’t have time to make it to the store, then you can substitute fine dry breadcrumbs. If your breadcrumbs are too soft, you can toast them in the oven for a few minutes as the oven preheats.

Special Diet Notes: Crispy Panko Baked Cod

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and soy-free.

Crispy Panko Baked Cod with Two Seasoning Options

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

This easy recipe is seasoned with lemon pepper, garlic, and sweet paprika for a flavorful entree that pairs well with most vegetables sides and grains. See below for a lemon herb option.

Author: Cate O'Malley

Recipe type: Entree

Cuisine: American

Serves: 4 servings

Ingredients

4 cod fillets or similar white fish
1 cup dairy-free panko bread crumbs (gluten-free, if needed; see post above)
1 teaspoon lemon pepper seasoning
1 teaspoon Hungarian sweet paprika
⅛ teaspoon seasoned salt, or to taste
2 cloves garlic, finely minced (about 1 teaspoon)
1½ tablespoons olive oil or melted dairy-free buttery spread, plus additional, if desired

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the bread crumbs, lemon pepper, paprika, seasoned salt, and garlic.
Place the fish fillets in a medium bowl, add drizzle with the 1½ tablespoons olive oil or buttery spread. Toss to evenly coat.
Transfer the fillets to the bread crumb picture, one at a time, and coat evenly on both sides.
Place the breaded fillets on your prepared baking sheet. Optionally drizzle the tops with more olive oil or melted buttery spread.
Bake for about 15 to 20 minutes minutes or until the crust is golden brown and the fish flakes easily with a fork.

Notes

Lemon Herb Option: Substitute 2 tablespoons minced fresh parsley and 2 teaspoons lemon zest for the lemon pepper, sweet paprika, and seasoning salt. Season to taste with salt, about ½ to 1 teaspoon.