PANKO PARMESAN CRUSTED COD WITH LEMON CREAM SAUCE — Cod fillets with a panko and Parmesan coating, finished off with a delicious lemon cream sauce.
My oldest child has always been a picky eater, but one thing he has loved from a young age is fish. Which means I learned early on to incorporate seafood into our diet, and this Panko Parmesan Crusted Cod with Lemon Cream Sauce is a family favorite.
I’d always had the impression that fish was hard to prepare, but I didn’t want our seafood choices limited to frozen fish sticks, so I started trying new seafood recipes and quickly learned how easy it really is to make delicious seafood dishes at home.
I tried this recipe last week. My boyfriend isn’t a fan of cod but we had a lot on hand and so I decided to give this a try- it was absolutely delicious! It will definitely be a repeat dish in our house. ~ Gabrielle
This recipe is a perfect example of a dish that’s easy yet elegant. It’s a restaurant quality meal that you can make at home in about 30 minutes–totally doable, even on a weeknight!
You can use either fresh cod filets, or frozen, thawed filets in this recipe. It’s much easier to keep frozen cod filets on hand, so that’s usually what I use, but fresh is, of course, always best.
And I love that fish is high in quality protein, low in saturated fat and sodium, and full of vitamins, minerals and oils essential to good health.
My whole family, including my two younger boys, loved this dish! I find when serving seafood to kids, something with a nice crunchy crust always goes over well.
White fish is also a good choice for the younger crowd, since it’s familiar to most of them. If they’re anything like my kids, once they try white fish and realize how much they like it, they’ll be excited to try other varieties.
This recipe will work with almost any firm white fish, including halibut, flounder and tilapia, so I often prepare it with whatever is freshest but least expensive.
This was so delicious! I can never seem to get fish just right and this was perfect, easy, and my whole family loved it. This will be part of our regular dinner schedule! ~ Joanne
Whatever you do, don’t skip the lemon cream sauce–it’s what makes this dish really special. In fact, sometimes I double the sauce recipe so we have plenty to serve over rice or pasta on the side.
If you’ve traditionally stayed away from seafood as part of your usual dinner routine because you thought it was difficult or time-consuming, give this recipe a try!
This Panko Parmesan Crusted Cod with Lemon Cream Sauce is easier to make than you think, and your family will love having something so “fancy” for dinner.
What Should I Serve with Panko Parmesan Crusted Cod?
- Grilled Parmesan Asparagus
- Lemon Parmesan Pesto Rice
- Orzo with Roasted Vegetables
- Garlic Parmesan Orzo
- Air Fryer Asian Sesame Green Beans
- Cheesy Lemon Orzo
- Air Fryer Asian Sesame Broccoli
- Greek Lemon Rice Pilaf
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Tips for Cooking Fish
- Choosing fresh fish: Rather than shopping for a certain type of fish, buy the fish that looks the freshest. Similar types of fish can usually be substituted in a recipe. If you were planning to use cod in a recipe, for example, you can easily substitute orange roughy or snapper.
- Cooking time: Measure your fish at its thickest part, then aim for about 10 minutes of cooking time per inch of thickness.
- Is it done? To test fish for doneness, insert a knife into the flesh at the thickest part. It should be just barely translucent in the center. Even if it doesn’t look quite done, the fish will continue to cook after you remove it from the heat, so make sure not to overcook it.
Here’s what you’ll need to make Panko Parmesan Crusted Cod with Lemon Cream Sauce
- Fresh or frozen cod fillets
- Panko breadcrumbs
- Parmesan cheese
- Lemon juice
- Spices: cayenne pepper, salt and pepper
- Produce: fresh parsley, lemons, garlic
- Heavy cream
For the fish:
- 6 frozen cod fillets (about 6 ounce, 3/4 to 1 inch thick), thawed
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, very soft
- 4 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
For the Lemon Cream Sauce:
- 1 tablespoon butter
- 1/2 teaspoon minced garlic
- 1 tablespoon flour
- 1 1/2 cups heavy cream
- 1 teaspoon lemon zest
- 1 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
- Preheat oven to 425 degrees. Lightly grease a 9x13 inch baking dish.
- In medium bowl, mix together the breadcrumbs, Parmesan cheese, butter, mayonnaise,lemon juice, cayenne and parsley; season to taste with salt and pepper.
- Pat the fish fillets dry with paper towels (so they won' t get mushy while baking). Season fish with salt and pepper and arrange in the prepared baking dish.
- Spread 2-3 tablespoons of the breadcrumb mixture over each fillet, pressing down to coat well.
- Place in preheated oven and bake until bubbly and almost cooked through, about 10-12 minutes. Internal temperature should be about 125-130° when tested with a meat thermometer.
- Turn oven to broil. Broil fish for 2-3 minutes until coating is golden brown and crispy. When done, the fish should flake easily with a fork.
- Remove from oven and serve with lemon cream sauce.
- To make Lemon Cream Sauce: while fish is baking, melt butter in a medium saucepan over medium heat.
- Add garlic and cook for 1-2 minutes. Stir in flour and cook for an additional minute.
- Whisk in cream and cook and stir until sauce thickens slightly. Stir in lemon zest and simmer a few minutes more.
- Remove from heat and stir in lemon juice and parsley. Season with salt and pepper, to taste.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 528Total Fat: 44gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 126mgSodium: 646mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 16g
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Who Dished It Up First: This is an original recipe.