This baked panko cod is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.
Cod is one of my favorite types of fish.
I mean, how could it not be? It’s got a lovely mild flavor, and it’s super versatile.
Well, I recently got another fish delivery from our Community Supported Fishery with, you guessed it, Alaska cod!
Cue a happy dance!
I decided it was time to test out a new recipe! Coating things in Panko and baking them seems like a win for everyone.
This easy baked cod is made with sweet, mild cod topped with a flavorful, spiced Panko topping. Serve it with a quick tahini sauce for extra flavor.
Can I Use A Different Kind of Mustard?
I like Dijon mustard for this bake.
But if you wanted to swap in regular mustard or spicy brown mustard, go for it!
Can I Just Use Regular Breadcrumbs?
I do recommend using Panko breadcrumbs.
They’ll be crispier!
Can I Skip The Breadcrumb Topping?
Sure, you can if you need to.
The cod will be delicious with just the Dijon mustard. I preferred the version with the Panko, though!
What Is Tahini?
The tahini sauce is optional in this recipe, but it’s a great add-on.
How To Make Baked Panko Cod Topping
Start by making the seasoned breadcrumbs.
Melt butter in a pan, and add the breadcrumbs, paprika, oregano, salt, and cayenne (if using).
Cook the breadcrumbs until they’re toasted, and set them aside.
How To Make Baked Panko Cod
Place cod on an oiled oven-safe pan.
I used a Lodge 12″ carbon steel skillet.
Then, smear Dijon mustard on top of the fish.
Next, use your hands to press the breadcrumbs evenly across the top of the cod.
Try to cover the surface of the cod as much as possible with breadcrumbs!
Bake the cod on the top rack of the oven for eight minutes per one-inch thickness.
To finish it off, broil the cod for a couple of minutes, until the Panko is golden and crispy.
While the cod is cooking, whisk together the tahini, oil, apple cider vinegar, more Dijon, and some cold water to make the sauce.
Baked Panko Cod
- 1 tablespoon butter
- ¼ cup Panko breadcrumbs Use gluten-free certified Panko if needed
- ¼ teaspoon paprika or smoked paprika
- ¼ teaspoon dried oregano
- ⅛ teaspoon sea salt
- ⅛ teaspoon cayenne (optional, for spice)
- 1 tablespoon olive oil
- 8 ounces cod (2 fillets)
- 1 tablespoon Dijon mustard
Tahini Sauce (Optional):
- 2 tablespoons olive oil (1 oz)
- 2 tablespoons tahini (1 oz)
- 3 tablespoons apple cider vinegar (1 ½ oz)
- 1 teaspoon Dijon mustard
- 2 teaspoons cold water
- Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
- Brush an oven-safe pan (or sheet pan) with olive oil. Place cod on the pan.Smear one tablespoon of mustard on the fish.
- Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.
- Place the fish in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
- While the fish cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the cod while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.