To make baked cod with panko breadcrumbs, mix 3/4 cup of toasted panko breadcrumbs with 2 tablespoons of parsley, 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bread 24 ounces of cod fillets with the panko mixture, and then bake the fish at 425 degrees Fahrenheit in an oiled oven-safe skillet for 12 minutes. The toasted panko breadcrumbs in this recipe make the fish crunchy.
Alternatively, make baked cod with mayonnaise and Dijon mustard. Brush 24 to 30 ounces of cod fillets with 1 1/2 tablespoons of mayonnaise mixed with 1 1/2 teaspoons of Dijon mustard. Cook 1 minced shallot and 1 minced garlic clove in 1/2 tablespoon of butter and 1/2 tablespoon of olive oil until softened.
Remove the garlic mixture from the heat, and stir in 3/4 cup of panko breadcrumbs, 2 tablespoons of chopped basil, 1 teaspoon of lemon rind and 1 1/2 teaspoons of old bay seasoning. Spread the mixture over the fillets, and bake them in an oiled oven-safe skillet at 425 degrees Fahrenheit for 15 minutes.
Another option is to make baked cod with sriracha. Lay 4 cod fillets on an oiled baking sheet, and season them with salt and pepper on each side. Mix 3 tablespoons of mayonnaise with 2 teaspoons of sriracha until smooth, and brush the mixture over the tops of the fish. Bread the mayonnaise side of the fillets with the panko breadcrumbs.
Heat 1 tablespoon of butter over medium heat until melted, and add the fillets, crumb side down. Fry the fillets for two to three minutes, and return them to the baking sheet, crust side up. Bake the fish for 10 to 20 minutes at 375 degrees Fahrenheit, and garnish it with sriracha, sliced green onions and toasted sesame seeds.