Foolproof and flavorful oven-baked Breaded Cod with buttery, crisp panko and Dijon. This tasty 25-minute dinner is perfect for a quick, healthy family meal. The “oven-fried” approach yields flaky cod without frying, eggs, or dredging.
Cod lovers, rejoice!
When it’s 5 p.m., the kids are clamoring, and chores are calling, a quick, satisfying dinner makes all the difference. This baked breaded cod is crispy, bright, and ready fast.
Ingredients
- Cod: Mild and flaky. I like wild Alaskan cod, bought frozen and thawed. Cod is affordable and versatile.
- Panko: Thicker, heartier panko gives a crisp, textured coating.
- Dijon: Adds brightness and acidity to balance the neutral fish.
- Italian seasoning: A pinch for savory depth.
- Garlic powder: For extra savory flavor.
- Salt and pepper: Essential for seasoning.
Dietary swaps and substitutions
- Gluten free: Use gluten-free panko breadcrumbs.
- Dairy free: Substitute vegan butter.
How to make (step by step)
Brush the fish with Dijon mustard to add flavor and help the breadcrumbs adhere.
Combine melted butter, panko, and seasonings in a bowl for the topping.
Press the breadcrumb mixture onto the fish so it forms an even crust.
Bake until golden and flaky, about 15 minutes depending on thickness, then serve.
Can I use frozen fish?
Yes. I often use frozen cod. Remove it from the packaging and thaw overnight in the refrigerator in a covered container. After thawing, pat the fillets very dry with paper towels so the coating adheres and the fish won’t be soggy.
Customize the cod
If you want to tweak the recipe, try these variations:
- Extra crispy: Pre-toast the breadcrumbs on a baking sheet sprayed with cooking spray at 400°F for 2 minutes, stir, then another 3 minutes until golden. Use as the topping.
- Add parmesan: Stir ¼ cup grated parmesan into the panko for a cheesy crust.
- Swap spices: Replace Italian seasoning with ¼ tsp paprika and a pinch of cayenne for color and heat.
How to know when cod is done
Cooking times depend on thickness and oven variability. Use these cues for tender, flaky fish:
- Insert a fork into the center—when the fish flakes easily, it’s done. If it resists and feels rubbery, give it more time.
- The flesh should be opaque, not translucent or gray-purple.
- For accuracy, use an instant-read thermometer; the internal temperature should reach 145°F.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze cooked cod in a freezer bag for up to 3 months.
Please leave a star rating and comment if you try this—your feedback is always appreciated!
25-Minute Baked Breaded Cod with Dijon
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5 from 1 review
Author: Alexis Joseph
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Main Meals
Method: Oven
Cuisine: American
Diet: Gluten Free
Description
This recipe comes from a family favorite—simple, reliable, and full of flavor. The panko and melted butter make a crisp, golden topping while Dijon brightens the mild cod. Ready in about 25 minutes, this is an easy weeknight main. (To halve the recipe, use 1 pound of cod for 2–3 servings.)
Ingredients
- 1½–2 lbs cod, patted dry (thawed from frozen wild Alaskan cod works well)
- 2 tbsp butter, melted
- 2 tbsp Dijon mustard
- 1 cup panko breadcrumbs*
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with foil (helps with crispiness) or spray a 9×13-inch baking dish with cooking spray.
- Melt the butter in a small bowl in the microwave or over low heat on the stove.
- Pat the cod very dry with paper towels. Arrange the fillets in a single layer on the sheet pan or in the baking dish. Brush each piece with Dijon mustard.
- In a medium bowl, mix panko, melted butter, Italian seasoning, garlic powder, salt, and pepper. Press the breadcrumb mixture evenly onto the tops of the fish. Spray the top with cooking spray to encourage browning.
- Bake for about 15 minutes, or until the fish flakes easily with a fork and the flesh is opaque. Thinner fillets may finish sooner. Serve with roasted potatoes and a green vegetable of your choice.
Notes
*Use gluten-free panko for a GF option.