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    Home » Seafood

    Baked Panko Cod

    Published: May 15, 2021 · Modified: Oct 18, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This baked panko cod is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.

    Baked Panko Cod on Plates.

    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.

    It really shines in dishes like this pan-seared cod with bourbon or blackened cod with avocado sauce. And did I mention the cod reuben, which makes me happy just thinking about it?

    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.

    The topping is also delicious on this Panko crusted halibut and Panko lingcod!

    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.

    Love white fish? Try pan-seared lingcod, teriyaki sablefish, halibut tacos and pan-seared rockfish.)

    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?

    Tahini is a condiment made from sesame seeds. You can find it in many grocery stores near the nut butters. You can also buy tahini online.

    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.

    Toast the Breadcrumbs.
    Toast the Breadcrumbs

    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.

    Coat Cod with Dijon.
    Coat Cod with Dijon

    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!

    Top Cod with Breadcrumbs.
    Top Cod 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.

    Bake Until Golden.
    Bake Until Golden

    While the cod is cooking, whisk together the tahini, oil, apple cider vinegar, more Dijon, and some cold water to make the sauce.

    Drizzle the tahini sauce over the cod, and serve alongside garlic cauliflower mash and a mushroom salad with ginger sesame dressing!

    Baked Panko Cod on a Serving Platter.
    Baked Panko Cod on Plates
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Baked Panko Cod

    This baked panko cod is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 460kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    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

    Instructions

    • 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.
      Toast the Breadcrumbs
    • Brush an oven-safe pan (or sheet pan) with olive oil. Place cod on the pan.
      Smear one tablespoon of mustard on the fish.
      Coat Cod with Dijon
    • Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.
      Top Cod with Breadcrumbs
    • 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.
      Bake Until Golden
    • 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.
      Baked Panko Cod on a Serving Platter

    Nutrition

    Calories: 460kcal (23%) | Carbohydrates: 10g (3%) | Protein: 24g (48%) | Fat: 36g (55%) | Saturated Fat: 8g (50%) | Trans Fat: 1g | Cholesterol: 64mg (21%) | Sodium: 432mg (19%) | Potassium: 595mg (17%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 417IU (8%) | Vitamin C: 2mg (2%) | Calcium: 67mg (7%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 3 votes (3 ratings without comment)

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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