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

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. 


  • 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


  1. Preheat oven to 425 F.
  2. Lightly oil a sheet pan or cover with parchment or foil.
  3. Pat the fish dry with paper towels and lightly season with salt and pepper. 
  4. 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. 
  5. Combine panko, olive oil, Old Bay seasoning and salt in a small bowl. 
  6. Use a spoon to lightly pat and spread  the panko on top of the fish, evenly covering the fillets. 
  7. Bake 12 minutes, until the top is golden and the fish easily flakes apart with a fork. 
  8. Snip fresh herbs over the fish before serving.


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