Posh Fish and Chips: Baked Panko Cod with Lemon Butter Sauce

• EASY BUT ELEGANT: Panko-crusted cod is simple to prepare yet impressive on the plate—ideal for family dinners and entertaining.
• RESTAURANT-FLAVOUR: A handful of ingredients delivers big flavour. The crunchy topping contrasts nicely with tender, flaky fish and the light lemon butter sauce.
• USE ANY WHITE FISH: While cod is used here, you can substitute haddock, pollock, hake, tilapia, halibut, whiting, or another firm white fish—fresh or defrosted.
• HEALTHIER METHOD: Instead of deep frying, this version bakes the fish with a panko breadcrumb topping made from a few tasty ingredients.
• QUICK TO MAKE: The recipe takes around 45 minutes from start to finish and breaks down into a few straightforward steps.
• SIMPLE SAUCE: The lemon butter sauce is made from just butter, olive oil, and lemon juice—an easy finishing touch that lifts the whole dish.

Cod fillets: Skin-on or skinless, boneless fillets both work. Use fresh or fully defrosted frozen fillets. Any firm white fish is a fine substitute.

Panko breadcrumbs: Japanese-style panko gives a light, extra-crispy texture. If you don’t have panko, ordinary breadcrumbs, crushed crackers, cornflakes, or crushed tortilla chips will do.

Lemon: You’ll use both zest and juice. Zest goes into the panko topping for brightness; the juice flavors the butter sauce.

Fresh basil: Chopped basil in the topping adds freshness; dried herbs can be used in a pinch (about 1 teaspoon dried for every tablespoon fresh).

Grated parmesan: A small handful of grated parmesan (about 25 g) adds savoury depth to the topping. A strong cheddar or another firm cheese can be substituted.

Garlic powder and paprika: Optional, but they bring extra warmth and complexity to the crumb mixture.

Olive oil: A tablespoon stirred into the panko helps the topping crisp up in the oven.

Butter and olive oil for the sauce: Combining both gives a rich, silky lemon-butter sauce with a hint of Mediterranean flavour.

How to make it

Make baked panko cod with chips in a few simple stages:

• Parboil the potatoes: Start the chips by parboiling the potato pieces, then roast them in the oven until golden and crisp while you prepare the fish.
• Prepare the panko topping: Mix panko (or chosen breadcrumbs) with lemon zest, chopped basil, grated cheese, salt, pepper and any optional spices. Stir in a tablespoon of olive oil.
• Arrange the fish: Place the fillets skin-side down in an ovenproof dish, then press the panko mixture over each fillet.
• Bake until just cooked: Roast at about 210°C/410°F for 10–15 minutes, until the fish is opaque and flakes easily. The internal temperature should reach at least 63°C/145°F if you use a thermometer.
• Make the sauce: Melt the butter and olive oil in the baking dish or a small pan, then add the lemon juice and swirl to combine into a simple lemon butter sauce.
• Serve: Plate the crispy cod immediately with the chips and a vegetable side such as peas, and spoon the lemon butter over the fish.

Tips for homemade chips (fries)

Homemade chips are an easy, satisfying side and I make them often. Try either of these methods:

• Parboil potato pieces in already-boiling water for about 10 minutes, drain and let them steam dry briefly before roasting.
• Or place sliced potatoes in cold water, bring to a boil, then simmer 2–3 minutes. Drain, let steam, then spread in a single layer on a baking tray, drizzle with oil and bake at high heat until golden and crisp.
• For convenience, parboil extra potatoes, cool completely, freeze them flat on a tray, then bag. Roast from frozen next time—allow a little extra time in the oven.

How do I make my panko crisp?

Bake at a high oven temperature and include a tablespoon of olive oil in the panko mixture. If the topping isn’t as crisp as you’d like, briefly finish it under a hot grill/broiler for a minute—watch closely to avoid overcooking the fish.

I don’t have parmesan. Will the topping still taste good?

Yes. Parmesan adds flavour and helps the topping brown, but you can use strong cheddar, pecorino, crumbled feta, or another hard cheese, or omit cheese entirely and still get a tasty result.

I don’t have panko breadcrumbs. What else can I use?

Use ordinary breadcrumbs, crushed crackers, crushed cornflakes, pretzels, or even crushed tortilla chips or potato chips. To make the dish gluten free, choose a certified gluten-free breadcrumb or one of the alternative crushed options that is gluten free.

How do I know when the cod is cooked?

Cooking time depends on fillet thickness but is usually 10–15 minutes at 210°C/410°F. The flesh should be opaque and flake easily. If using a thermometer, the internal temperature should reach 63°C/145°F.

Can I use a different kind of fish?

Yes. Suitable substitutes include haddock, pollock, hake, tilapia, halibut, whiting, or other white fish. Choose what’s available and fresh where you are.

Seafood is a quick, healthy option for busy weeknights. Try baked Mediterranean-style fish, fish with romesco sauce, sheet-pan lemon butter salmon with vegetables, tuna salad or tuna pasta for speedy meals, a crispy fish pie, or simple salmon fishcakes.