Panko Baked Cod


Cate O’Malley, Paper Palate – Although I order from them semi-frequently, I have yet to make it to a Penzey’s store. No matter, it’s nearly as fun to open up a box of goodies from them when I place an online order. A year ago, I succumbed and started subscribing to their magazine, Penzey’s One. Every time I debate about not renewing my subscription (since it’s a little steep as far as subscriptions go), I find another good recipe and reconsider. This time it was their reader-recipe for Panko Baked Cod, a definite keeper. Light, flaky with a still-crispy coating, it’s a perfect, healthy recipe for a weeknight dinner. Panko Baked Cod Not familiar with Panko? A Japanese bread crumb, it’s biggest advantage is that it stays crispy, as opposed to getting soggy like more traditional bread crumbs sometimes do. It used to be easiest to find in Asian markets, but now even Progresso has gotten in on the act and produces their own, so it’s a snap to find at your local grocery store amongst the other types of bread crumbs. Another great line of Panko is made by Ian’s

Panko Baked Cod (Egg-Free, Nut-Free, Soy-Free)
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 4 cod fillets, or other white fish (I used scrod, a bargain at $3.99/lb this week)
  • 1 cup Panko bread crumbs
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon Hungarian sweet paprika
  • pinch of seasoned salt
  • 2 cloves garlic, finely minced
  • olive oil, enough to coat fillets (about 1 teaspoon per fillet worked well)
  1. Preheat oven to 350.
  2. Combine bread crumbs, lemon pepper, paprika, (my addition of seasoned salt) and garlic.
  3. In a medium bowl, add olive oil and coat fish fillets well.
  4. Transfer fillets to bread crumb picture, one at a time, and coat on both sides evenly.
  5. Place breaded fillets on a baking sheet and bake for 20-25 minutes or until the crust is golden brown.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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