Foolproof and flavorful oven-baked Breaded Cod with buttery, crisp panko and Dijon. This delicious 25-minute dinner is great for a quick, healthy meal the whole family will love. The "oven-fried" method for perfectly flaky cod means no frying, no eggs, and no dredging necessary!
Cod lovers unite!
Does it get any better than a speedy, scrumptious dinner when it's 5pm and the kids are screaming and the dishwasher needs emptied and lunches need packed? Oy vey.
If you love cod, be sure to sink your chompers into my 30-Minute Baked Cod with Tomatoes and Pesto Orzo, too. Pure deliciousness, guarenteed!
- Cod: Mild and flaky, I love using wild Alaskan cod here that I buy frozen and defrost. I appreciate that cod is more affordable than a lot of other fish!
- Panko: When I was testing this recipe, I preferred thicker, heartier breadcrumbs to make a nice crispy coating with great texture.
- Dijon: This adds brightness and a lovely punch of acidic flavor since the cod is so neutral. I always find myself craving acidity with mild fish and the Dijon really helps.
- Italian seasoning: A pinch for extra flavor.
- Garlic powder: Who doesn't love garlic for extra flavorful fish?
- Salt and pepper: Key for seasoning.
Dietary swaps and substitutions
- Gluten free: Use gluten free panko breadcrumbs.
- Dairy free: Use vegan butter.
How to make (step by step)
Brush fish with Dijon mustard.
Mix melted butter, breadcrumbs, and seasoning in a bowl.
Pat breading onto fish.
Bake for 15 minutes and serve!
Can I use frozen fish?
Yes, I always use frozen cod since I don't live near water! Simply remove cod from the packaging, place in a large lidded container, and defrost overnight in the fridge.
Once thawed, be sure to pat fish very dry with paper towels so it isn't soggy.
Customize the cod
Feeling like makin' it your own? I've got ideas!
- For extra extra crispy topping, you could pre-bake the breadcrumbs. Spread them out on a baking sheet and spray with cooking spray. Bake at 400F for 2 minutes, stir, then bake for another 3 minutes, or until golden. Then proceed with the recipe!
- Add parmesan: who doesn't love cheesy goodness in their breading? Stir ¼ cup grated parmesan cheese into the breadcrumb mixture.
- Add spices: Not feeling Italian flavors? Ditch the Italian seasoning and add ¼ tsp paprika and a pinch of cayenne for color and heat.
How to know when cod is done
Keep in mind that thick pieces of fish will take longer to cook than thinner ones! All ovens are different, so here are a few tricks I've used for tender, flaky fish that isn't rubbery.
- Place a fork in the middle of a piece of fish and see if it easily flakes. If it seems rubbery and doesn't flake, it needs more time.
- Make sure the fish is opaque versus translucent and gray/purplish, which means it's under-done.
- Use a thermometer and confirm it's reached an internal temperature of 145 degrees Fahrenheit.
You can keep leftover cod in an airtight container in the refrigerator for up to 4 days.
You can freeze the cooked cod in a freezer bag for up to 3 months.
Don't forget to leave a star rating and comment letting me know you made these! I'm so grateful for your feedback always.Print
My dear friend Dylan's mom used to make this recipe growing up. Foolproof and flavorful Baked Breaded Cod with buttery, crisp panko breadcrumbs and Dijon. This delicious 25-minute dinner is great for a quick, healthy meal the whole family will love. The "oven-fried" method for perfectly flaky cod means no frying, no eggs, and no dredging necessary! Recipe can be halved using 1 pound of cod for 2-3 servings.
- 1 ½-2 lbs cod, patted dry (I use thawed from frozen wild Alaskan cod)
- 2 tbsp butter, melted
- 2 tbsp Dijon mustard
- 1 cup Panko breadcrumbs*
- ½ tsp Italian seasoning
- ½ tsp galic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- Preheat oven to 400F. Line a a large baking sheet with foil (foil helps with crispiness) or spray a 9x13 inch baking dish with cooking spray.
- Melt butter in a small bowl covered in the microwave or over low heat on the stove.
- Make sure cod is patted dry with paper towels. Add to sheet pan or baking dish in an even layer. Brush with Dijon.
- In a medium bowl, mix together breadcrumbs, melted butter, Italian seasoning, garlic powder, salt and pepper. Press mixture evenly onto fish. Spray top of fish liberally with cooking spray.
- Bake for about 15 minutes, or until fish easily flakes with a fork. The cooking time will vary based on the thickness of the cod (thinner may be done sooner), but it should look opaque versus translucent. Serve with roasted potatoes and your favorite green veggie!
*these gluten free breadcrumbs are a great GF alternative