This baked cod with garlic parmesan crumbs is the simplest way to fall in love with white fish. Mild, flaky cod is brushed with a little Dijon, topped with crunchy garlic-parmesan panko and baked until golden. It's light, healthy and ready in about 25 minutes.

Why You'll Love This Baked Cod

  • Healthy and low-calorie — cod is lean and high in protein.
  • Crunchy topping without frying.
  • Mild flavor that even picky eaters enjoy.
  • Only 10 minutes of prep.

Buying and Preparing Cod

Look for thick, center-cut fillets about 1 inch (2.5 cm) thick so they cook evenly. Frozen cod is a great budget option — thaw it overnight in the fridge and pat it very dry, as excess moisture makes the topping soggy. Haddock, pollock or halibut can be used the same way.

Why the Dijon Mustard?

A thin layer of mustard acts like glue for the crumbs and adds a gentle tang. You won't taste it strongly once baked. Mayonnaise or a little beaten egg works too.

Tips for Perfect Baked Fish

  • Don't overbake — cod goes from moist to dry quickly. Check at 12 minutes.
  • Thinner fillets? Fold the thin tail ends under so the piece is evenly thick.
  • Use panko rather than regular breadcrumbs for extra crunch.

Variations

  • Herb crust: add chopped dill or chives to the crumbs.
  • Gluten-free: use gluten-free panko or crushed almonds.
  • Cajun: season the fish with 1 tsp Cajun spice before adding the topping.

What to Serve with Baked Cod

Roasted potatoes, rice pilaf, steamed green beans, a simple salad or roasted broccoli all go perfectly with this light fish dinner.

Storage

Leftovers keep for up to 2 days in the fridge. Reheat in a 300°F (150°C) oven for about 10 minutes to keep the topping crisp.

Frequently Asked Questions

What temperature should baked cod be?

Cook cod to an internal temperature of 145°F (63°C), when the flesh is opaque and flakes easily.

Can I bake cod from frozen?

You can, but the topping won't stay crisp. For best results, thaw the fish first.

Is baked cod healthy?

Yes. Cod is a lean, high-protein fish, and baking keeps the dish light.