Sometimes the best meals are the simple, clean, and comforting ones and this Panko Crusted Pacific Cod from Chef Nicole is exactly that. Wild caught Pacific cod has a naturally delicate, flaky texture that pairs beautifully with a crisp, golden crust. This recipe highlights the fish without overpowering it, using just a handful of ingredients to create a light but satisfying dish you can serve any night of the week.
A bright mix of panko, parmesan, lemon zest, and olive oil forms the perfect topping, crunchy, savory, and infused with subtle citrus aroma. As the cod bakes, the crust toasts into a golden layer while the fish stays moist and tender underneath. A quick broil at the end adds just the right amount of color and crunch, making each bite feel fresh and elevated.
Whether you're looking for an easy weeknight dinner or a reliable go-to seafood favorite, this recipe delivers big flavor with minimal effort. Pair it with roasted vegetables, a simple salad, or buttery rice for a balanced, wholesome meal that lets the quality of the fish shine.
[[ recipeID=recipe-m3k6kt2aix, title=PANKO CRUSTED PACIFIC COD FROM CHEF NICOLE ]]
Author Profile
Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.
