Garlic Butter Cod Fillets with Crispy Panko Topping
Equipment
- Oven-safe baking dish or sheet pan A glass or ceramic baking dish works well. Alternatively, use a rimmed sheet pan lined with parchment paper.
- Small saucepan For making the garlic butter sauce.
- Mixing bowl To prepare the panko topping.
- Pastry brush (optional) For brushing garlic butter evenly over the fish.
- Zester or microplane For fresh lemon zest.
- Measuring Spoons For accuracy in flavoring.
Ingredients
For the Cod
- 4 cod fillets about 6 oz each – fresh or thawed if frozen
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- Juice of half a lemon
For the Garlic Butter Sauce
- 5 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley optional, for color
For the Crispy Panko Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 2 tablespoons grated Parmesan cheese optional
Instructions
Preheat and Prep
- Preheat your oven to 400°F (200°C). Lightly oil or spray your baking dish or sheet pan to prevent sticking. Pat your cod fillets dry with paper towels. This helps them roast instead of steam.
Season the Cod
- Place the cod fillets in the baking dish, spaced out evenly. Drizzle with olive oil and lemon juice, then season with salt and pepper. Set aside while you prepare the garlic butter.
Make the Garlic Butter Sauce
- In a small saucepan over medium heat, melt the butter. Add the minced garlic cloves and sauté for 1–2 minutes until fragrant, but not browned. Stir in lemon zest, lemon juice, and chopped parsley. Remove from heat. The aroma alone is enough to make your mouth water — this is the same kind of garlic butter sauce for seafood that elevates everything from shrimp to lobster.
Prepare the Panko Topping
- In a mixing bowl, combine panko breadcrumbs, melted butter, paprika, dried thyme, salt, and Parmesan cheese if using. Stir until the mixture resembles wet sand — this ensures it’ll crisp up nicely in the oven.
Assemble
- Brush or spoon half of the garlic butter over the cod fillets. Then, sprinkle the panko mixture evenly over each fillet, pressing it down lightly so it sticks. Drizzle the remaining garlic butter on top.
Bake
- Transfer to the preheated oven and bake for 15–18 minutes, depending on the thickness of the fish. The cod should flake easily with a fork and the topping should be golden brown.
- If you want the panko to be extra crispy, turn on the broiler for the last 1–2 minutes — just keep a close eye on it to avoid burning.
Serve
- Serve hot with a sprinkle of fresh parsley and lemon wedges on the side. A final squeeze of lemon really makes the garlic butter pop.