Can I use frozen cod?

Yes! Thaw completely and pat dry. If you bake from frozen, add a few minutes to the bake time and expect slightly more moisture.

What temperature should I bake cod at?

400°F hits the sweet spot: fast cooking and a bit of browning without drying the fish.

Absolutely — that’s another angle of Bbq Cod . Use a fish basket or foil to prevent flaking through the grates.

Yes — cod offers lean protein and important nutrients without a lot of fat. Great for weeknight dinners.

Totally. Mild flavor and soft texture make it a kid-approved fish, especially when served as Cod Bites .

Tender cod fillets topped with a buttery, lemony panko crust — simple, fast, and oven-ready.

Scale

Heat your oven to 400°F (200°C). Generously grease a 9×13-inch baking dish with a little butter.
Pat the cod fillets dry with paper towels. Season both sides with salt and pepper, then place them in the prepared dish with space between each piece.
In a small saucepan, melt the butter over medium heat until it foams (about 2 minutes). Remove from the heat.
Stir the panko, parsley, garlic powder, and lemon zest into the melted butter until the crumbs are evenly moistened and look like damp sand.
Divide the panko mixture over the fillets, pressing lightly so it adheres. Drizzle the lemon juice and olive oil across the top.
Bake for 12–15 minutes, until the fish flakes easily with a fork and the crust turns golden. Thicker fillets may need a few extra minutes.
Let the fillets rest for a minute or two before serving.

The fish is done when its internal temperature reaches 145°F.
Dry the fillets thoroughly before topping — excess moisture will stop the crust from crisping.
If your fillets are thicker than 1″, add 3–5 minutes to the bake time and check doneness.
Store leftovers in an airtight container in the fridge for up to 2 days. Rewarm gently in a 350°F oven to help preserve the topping’s texture.
Freezing cooked cod isn’t ideal; the texture tends to degrade and become watery after thawing.