Baked Panko Cod with Creme Fraiche & Mustard Sauce

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This is the easiest and most delicious recipe for baked panko cod. Creme fraiche melts into the cod, making the fish moist and flavorful while seasoned Panko bakes into a crunchy topping. Bonus: A creamy, zippy creme fraiche and mustard sauce on the side.

White plate with a fillet of baked panko cod, a small blue bowl filled with creme fraiche and mustard sauce on the side

I'm often tempted to buy affordable cod or tilapia, but then I get it home and always wonder, what should I do with this fish?

Now I know, and this is exactly how you should prepare cod too. This recipe for baked panko cod (or any white fish ) is really easy and mess-free, flavorful and perfectly cooked every time.

Adults love baked panko cod, kids love it, and you'll feel like a talented chef when you serve this panko crusted fish, even though secretly you'll know the recipe is dead simple.

This cod is moist on the inside and crunchy on the outside. It's a little bit salty and flavored with everyone's favorite seafood spice mix, Old Bay Seasoning.

Bonus: It's served with a really delicious creme fraiche and mustard sauce on the side, which is kind of like tartar sauce for grown-ups (but don't get me wrong, I still love tartar sauce too!)

The Easiest Recipe for Baked Panko Fish

Pat dry and lightly salt & pepper thin fillets of white fish
Spread a thin layer of creme fraiche on each fish fillet
Mix together panko, olive oil, Old Bay Seasoning and salt
Spread and pat the panko on top of the fish
Bake 12 minutes

Sheet pan covered in parchment with raw fillets of cod topped with creme fraiche and panko

For an extra-fancy finish, snip chives, parsley or dill on the baked fish and serve the baked panko fish with creme fraiche and mustard sauce on the side.

Why Use Creme Fraiche?

Creme fraiche melts into the fish as it bakes, insuring that the fish will be moist and flavorful, instead of dry and/or bland.

What is Panko?

Panko breadcrumbs are crispy and crunchy Japanese breadcrumbs. I find that they make a crunchier topping than regular breadcrumbs.

I also use panko breadcrumbs to make Crispy Tofu Schnitzel.

How to Make Creme Fraiche & Mustard Sauce

This creamy sauce is easy and versatile. I love it with all types of fish, and also with potatoes and other roasted vegetables.

To make the sauce, whisk together creme fraiche, stone ground mustard, lemon and a pinch of hot pepper. That's it!

Frequently Asked Questions About Creme Fraiche & Baked Cod with Panko

What is Creme Fraiche?

Creme fraiche is cultured cream. It's very rich and creamy and has a consistency that's similar to sour cream.

Buy creme fraiche that doesn’t have any added stabilizers or thickeners. The only ingredient should be cultured cream. It will taste better and melt better into the fish. My favorite brand is Bellwether Farms. Creme fraiche is sold in the refrigerated dairy aisle, sometimes near the cheese and sometimes near the sour cream.

I also use creme fraiche to make My Favorite Cheesy Lasagna extra creamy.

What's the Difference Between Creme Fraiche and Sour Cream?

Creme fraiche has a higher fat content and is richer than sour cream. It often has a flavor that is less tangy than sour cream. Unlike sour cream, creme fraiche won't curdle in hot sauces or soups.

What Type of Fish Can I Use for Baked Panko Fish?

Thin fillets of cod, tilapia, snapper or other white fish all work well in this recipe. "White fish" is simply a category of mild-flavored fish that's usually more affordable.

Can I Make this Recipe Gluten-Free?

I haven't tried gluten-free panko for this recipe. If you do, let me know! I can say, however, that Rice crumbs don’t work as well as panko does. The rice crumbs don’t brown and don’t have as much flavor. However, I've read about finely ground Rice Chex cereal being a good gluten-free substitute for panko. Has anyone tried it? Let me know!

Whole Wheat or White Panko?

Either will work. The photos for this recipe are taken of panko fish with whole wheat panko (it has a nice, golden color even before baking).

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Baked Panko Cod with Creme Fraiche and Mustard Sauce

White plate with a fillet of baked panko fish, a small blue bowl filled with creme fraiche and mustard sauce on the side

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★★★★★

5 from 5 reviews

This is easy, mess-free and the most delicious recipe for baked panko cod. Creme fraiche melts into the cod, making the fish moist and flavorful while seasoned Panko bakes into a crunchy topping.

Kids might like store-bought tartar sauce with the fish, and I have to admit, I’m a fan of tartar sauce too. However, for a more grown-up sauce, use the leftover creme fraiche to make a creamy, zippy mustard sauce.

If you choose to serve asparagus and roasted potatoes with the fish - and I think you should - the mustard sauce is amazing drizzled over vegetables as well. On really busy nights, I just serve this panko fish with defrosted, frozen peas.

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Fish
Method: Baked
Cuisine: American

Ingredients

Scale

1 pound thin fillets of cod (or tilapia or other white fish)
⅓ cup creme fraiche
¾ cup white or whole wheat panko
3 tablespoon olive oil
½ teaspoon Old Bay seasoning (or your favorite seasoning salt)
¼ teaspoon kosher salt, plus more to season fillets
Fresh herbs, to garnish the fish (chives, dill and parsley are all good)

Creme Fraiche and Mustard Sauce

¼ cup creme fraiche
3 teaspoons whole grain/stone ground mustard
1 teaspoon lemon juice
¼ teaspoon Aleppo pepper or a pinch of cayenne
Pinch of salt

Instructions

Preheat oven to 425 F.
Lightly oil a sheet pan or cover with parchment or foil.
Pat the fish dry with paper towels and lightly season with salt and pepper.
Spread the creme fraiche out evenly over the top of each fish fillet, so each fillet is topped with a thin layer of creme fraiche.
Combine panko, olive oil, Old Bay seasoning and salt in a small bowl.
Use a spoon to lightly pat and spread the panko on top of the fish, evenly covering the fillets.
Bake 12 minutes, until the top is golden and the fish easily flakes apart with a fork.
Snip fresh herbs over the fish before serving.

Notes

Make sure to only buy creme fraiche that doesn’t have any added stabilizers or thickeners. The only ingredient should be cultured cream. It will taste better and melt better into the fish.

If the fish fillets are thicker, you might have to bake them slightly longer than 12 minutes.

Keywords: Baked Panko Cod, baked panko fish, baked fish, panko cod panko tilapia, creme fraiche