Baked Panko Cod with Lemon and Dill

30-minute Baked Panko Cod is an easy, flavorful, and light dinner dish that is packed with flavor. Fresh cod filets are topped with crispy panko bread crumbs and flavored with dried dill, fresh lemon juice, and capers.

Cod is a mild white fish that cooks quickly and is usually cheaper than haddock and salmon. This makes cod perfect for busy weeknights and families on a budget.

I like to pair tender and flakey cod with crunchy panko bread crumbs. The contrast in texture makes Baked Panko Cod a truly flavorful dish!

This is one of my favorite fish recipes! If you love fish too, then you also need to make my Air Fryer Frozen Salmon made with lemon butter sauce, Pesto Crusted Salmon, and my Blackened Cod recipe.

Jump to:

• Why you'll love this recipe
• Ingredients
• Equipment needed
• How to make Baked Panko Cod
• Variations and substitutions
• What to serve with baked cod
• Frequently asked questions
• How to store and reheat
• Fish recipes you'll also like
• 📖 Recipe
• Hungry for more?
• 💬 Comments

Why you'll love this recipe

• Crispy baked cod is a quick-cooking fish recipe that you can prepare, bake, and serve in only 30 minutes!
• Cod is a perfect main dish because it's so healthy for you! Cod is low-fat, high-protein, and a source of essential fatty acids.
• Mild-tasting cod is delicious served on its own. However, when you top it with crunchy panko bread crumbs and my dill, caper, and mayo mixture, you'll find that you won't want to eat cod any other way!

Ingredients

• Codfish filets - Cod is a quick-cooking, mild white fish. You'll want to use fresh fish filets for this recipe.
• Panko breadcrumbs - Crunchy panko breadcrumbs cannot be substituted for regular breadcrumbs. The panko topping needs the crunchy texture that you can only get from panko.
• Olive oil - The olive oil will add to the crunchy panko crust. If you would prefer buttery panko breadcrumbs, then you can substitute a little melted butter for the olive oil.
• Mayo - The mayonnaise will not only add flavor, but it will also help to keep the cod fish filets from drying out.
• Capers - Capers are briny, salty little green balls that add pops of flavor to your dish! If you're unsure of what capers are, you may have eaten capers the last time you ordered chicken piccata from a restaurant.
• Lemon - You'll be using the lemon for fresh lemon juice. If you have extra lemon left over, you could garnish your baked panko cod with some lemon zest and lemon wedges.
• Dried dill weed
• Garlic powder
• Kosher salt and black pepper

*Ingredient quantities are found in the recipe card below.

Equipment needed

• Sheet pan or baking dish - Nordic Ware sheet pans are my favorite!
• 2 small mixing bowls
• Measuring cups & spoons
• Parchment paper

How to make Baked Panko Cod

Step 1: Preheat your oven to 375° F. Line a baking sheet with parchment paper. Lay the cod filets on the prepared baking sheet and pat dry with paper towels. Season the pieces of cod with salt and black pepper.

Step 2: In a small bowl, mix the panko breadcrumbs with the olive oil.

Step 3: In another small bowl, mix together the mayo, lemon juice, dried dill weed, garlic powder, and capers.

Step 4: Using a large spoon, top the fish fillets with the mayo mixture. Spread the mayonnaise out on the fish filets so that each filet has an even layer of the mayonnaise.

Step 5: Evenly sprinkle the panko bread crumbs on top of the mayo spread.

Bake the panko cod in the oven for 20-25 minutes. Start checking the thinner filets of cod at 20 minutes. You may want to remove the thin filets and continue cooking the thicker filets of cod for an additional 5 minutes or until the fish is cooked through.

Fish should be cooked until it has reached an internal temperature of at least 145°F. The cooking time may vary slightly depending on the thickness of your cod filets.

Variations and substitutions

Cod: Cod can usually be substituted for any other, mild and flakey white fish. Examples include haddock, bass, mahi mahi, pollock, and tilapia. Haddock is my preferred substitute for cod!

Panko breadcrumbs: While I don't recommend substituting regular bread crumbs for panko bread crumbs, you can substitute crushed crackers, cornflakes, and pretzel breadcrumbs. You'll have to make these substitutes yourself, but they should give you a similar amount of "crunch" as panko breadcrumbs!

Mayo mixture: The mayo mixture contains dried dill, lemon juice, and capers. Fresh dill and fresh parsley can be substituted for dried dill. Chopped green olives are the best substitute for capers. They have a similar briny flavor.

Recipe variations: Many Panko Crusted Cod recipes contain freshly grated parmesan cheese. Parmesan cheese would be an excellent addition to the panko mixture.

What to serve with baked cod

Serve baked panko cod with a light garden salad, sautéed fresh vegetables, mashed potatoes, baked potatoes, French fries, roasted vegetables, or rice pilaf. Of course, don't forget the tartar sauce and a squeeze of fresh lemon juice when serving fish!

Whitefish also pairs well with dry white wine like Pinot Gris or Sauvignon Blanc.

Frequently asked questions

How to store and reheat

How to store: Store leftover cod in an airtight container or tightly wrapped in plastic wrap, in the refrigerator for 3-4 days.

How to reheat: Reheat leftover panko cod in the oven at 275°F for about 15 minutes.

Fish recipes you'll also like

If you are looking for more ways to use panko bread crumbs, then you have to make my Baked Panko Chicken!

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