Baked Panko Cod with Lemon and Dill

Panko cod filets on a white oval serving dish sat on top of a blue napkin. A lemon is in the top right corner. Fresh dill is in the bottom left corner.

5 from 5 reviews

Baked Panko Cod is a simple, light dinner option that is loaded with flavor. Fresh cod filets are topped with crispy panko bread crumbs and flavored with dried dill, fresh lemon juice and capers.


  • 1.5 - 2 pounds cod filets
  • 1 cup panko bread crumbs
  • 1/4 cup olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon dried dill weed
  • 1 teaspoon lemon juice
  • 2 tablespoons capers
  • 1 teaspoon garlic powder
  • Salt & pepper


  1. Preheat the oven to 375° F.  Line a rimmed baking sheet with parchment paper.  Lay the cod filets out on the parchment lined baking sheet and pat dry.  Lightly season the cod with salt and pepper. 
  2. In a small mixing bowl, mix together the panko bread crumbs and the olive oil.
  3. In another small mixing bowl, mix together the mayonnaise, dried dill, lemon juice, capers and garlic powder.
  4. Spread the mayo mixture in an even layer onto the cod filets.
  5. Top the layer of mayonnaise with the panko bread crumbs. 
  6. Bake the panko cod in the oven for 20-25 minutes.  Start checking the thinner filets of fish at 20 minutes and remove the fish if it is cooked through.  Continue cooking any thicker filets for an additional 5 minutes or until cooked through.  You will know when your fish is done when it is firm to the touch, has a light and flaky texture when cut into and when it has reached an internal temperature of at least 145°F. 
  7. Serve immediately and enjoy!


  • The nutrition information shown below is an estimate provided by an online nutrition calculator.  It should not be considered a substitute for professional medical advice.  
  • Store leftover cod in an airtight container in the refrigerator for 3-4 days.


Keywords: baked panko cod, panko cod, panko crusted cod