Get ready for the BEST easy-to-make Baked Cod you'll ever taste! This shortcut recipe utilizes a select few ingredients and a simple preparation method to ensure your dinner is ready in about 30 minutes. The fish turns out flake-apart tender, while a deliciously crunchy topping adds the perfect counterpoint of texture. This quick and satisfying meal will become a regular on your dinner rotation!
PREP: Preheat oven to 400 degrees F. Drizzle 1 tbsp. olive oil into a large oven-safe skillet. Set aside.
FISH: Pat the fish dry and cut it into four equal 5-oz portions. Season all sides lightly with salt and pepper (use about ¼ tsp each in total).
SAUCE: Whisk together the mayonnaise, mustard, and paprika until smooth. Spoon this mixture over the tops and sides of the fish fillets (not the bottom). Try to use most of the mixture.
BREADING: Combine the panko breadcrumbs, Parmesan, thyme, garlic powder, ¼ tsp salt, and the remaining 2 tablespoons of oil in a bowl. Stir until well combined. Use your fingers to knead the mixture, if necessary. Then, sprinkle it evenly over the fish, pressing gently on the tops and sides. You should use most of the breading, but there may be a little leftover.
BAKE: Heat the prepared skillet on high until pan is hot, about 2 minutes. Then, carefully transfer the fish to the pan, breading side up. Generously spray with cooking spray. Immediately transfer the pan to the oven. Bake for 10-12 minutes, depending on the thickness of the cod. Then, move the pan to the top oven rack (approximately 5 inches from the heat source) and broil for 45 seconds to 1 minute, keeping a close eye on it. The goal is to get the top golden but not charred.
ENJOY: Remove from the oven and carefully take the fish out of the pan. Serve with fresh lemon wedges and enjoy immediately!
Video
Notes
Note 1 Cod: Use fresh for quicker prep (no fussing with thawing). Otherwise, thaw according to package directions. Aim to get 4 even-sized fillets, about 1-inch thick. Remember that if your cod pieces are thicker or thinner than this, you will need to adjust the cooking time accordingly. Thinner pieces will need less time to cook, while thicker pieces will need more.Note 2: Dijon and Mayo: Use the best-possible ingredients--they make a huge difference for flavor! We like Grey Poupon® Dijon best (do not use yellow mustard!) and Best Foods/Hellman’s® for mayo. Use full-fat mayo.Note 3: Panko breadcrumbs: These breadcrumbs are larger and flakier than regular breadcrumbs, which results in a crunchier texture. They also absorb less oil, making them lighter and crispier.Note 4: Grated Parmesan cheese: Don't use shelf-stable or canned Parmesan; its flavor and texture can be off-putting and it doesn't provide the same quality taste as freshly grated Parmesan does. We're looking for refrigerated, fresh grated Parmesan. Alternatively, grab a wedge of Parmesan and grate it on the small holes of a grater.