Garlic butter panko-crusted cod is ready from start to finish in less than half an hour, and it’s so easy and delicious! No frying required. (Scroll down for video.)
Fish is really something that I don’t cook enough, but I have a confession to make: I prefer my fish crispy. If garlic is involved, even better. Plus, I hate frying, so oven-frying is my jam. Garlic butter panko-crusted cod checks off all of those boxes…plus butter.
I never think that there is enough garlic in anything, so I put 4 cloves of garlic in this. There’s quite a bit of butter too, but remember: we aren’t frying, so I needed the butter to crisp up the panko. You really don’t end up getting that much of it on your fish. So worth it.
This literally comes together in less than ten minutes, and if you have a nice, hot pan (just preheat it in the oven), your fish will get crispy in less than 15 (I find that panko doesn’t get very brown when you oven fry, and I was afraid if I let it get brown the fish would be way overcooked). I served this panko-crusted cod with oven-fried potato wedges and homemade tartar sauce, and it was 💯.
Yield: 4 servings
10 minPrep Time:
15 minCook Time:
25 minTotal Time:
- 1 egg
- 1 cup panko bread crumbs
- salt and pepper
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter, melted
- 1 pound cod, cut into strips
- parsley, lemon wedges, and tartar sauce for serving
- Place a sheet pan in the oven and preheat to 450 degrees.
- Place the egg in a wide, shallow bowl and the panko in another wide, shallow bowl. Add salt and pepper to each bowl and whisk to combine. Add the garlic and butter to the panko and stir until all of the bread crumbs are coated with butter.
- Dip each piece of fish in egg then in the panko until completely coated. Place on the preheated baking sheet and bake, turning once, until crispy and just beginning to brown, about 12-15 minutes.
- If desired, sprinkle with parsley, a squeeze of lemon juice, and tartar sauce.