Wild Alaskan Pacific Cod

Baked Pacific Cod with Crispy Panko Crust

Golden, crunchy perfection the whole family loves

This baked panko-crusted cod is the ultimate kid-approved weeknight dinner that adults love just as much. Wild Alaskan Pacific cod gets coated in a crispy parmesan-panko crust with bright lemon zest, then baked at high heat until golden and flaky. It's on the table in under 30 minutes and pairs beautifully with roasted vegetables, rice, or a simple green salad.

Ingredients

• 4 wild Alaskan Pacific cod portions (6 oz each), thawed
• 1 cup panko breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 2 tablespoons melted butter
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper
• Lemon wedges and fresh parsley for serving

Instructions

1. Preheat oven: Set your oven to 425°F. Line a baking sheet with parchment paper and lightly grease.
2. Make the panko crust: In a shallow bowl, combine panko, Parmesan, lemon zest, garlic powder, and melted butter. Toss until the crumbs are evenly coated.
3. Prep the cod: Pat cod portions dry. Season with salt and pepper. Spread a thin layer of mayonnaise and Dijon mustard on top of each piece.
4. Coat with panko: Press the panko mixture firmly onto the top and sides of each cod portion, creating an even crust.
5. Bake: Place on the prepared baking sheet and bake at 425°F for 12-15 minutes until the crust is golden brown and the fish flakes easily with a fork (internal temp 145°F).
6. Serve: Garnish with fresh parsley and serve with lemon wedges on the side.