Line a large sheet pan with parchment. Pat dry the fillets and place them on the sheet pan with some space between them.
Lightly season each fillet with salt and pepper, and grease each fillet with ½ tbsp olive oil on both sides. Olive oil adds moisture and good fat to the lean fillets and it helps the fish stay moist. Send to the oven to bake for 10 minutes on the middle rack.
In the meantime, make the panko toppings. In a small bowl, combine the ingredients with panko breadcrumbs, salt, garlic powder, pepper, fresh herbs, and lemon juice. Stir well.
As soon as the fish is out of the oven, dot a little less than 1 tbsp butter on top of each fillet and quickly use a back of the spoon to smear it over. Quickly add about 2 tbsp panko mixture on top of each fillet and use your hands to gently press it in. Some crumbles might fall off and that’s totally okay.
Scoop a few spoonfuls of the melted butter from the sheet pan and drizzle them over the panko breadcrumbs. Send the sheet back to the oven to bake for an additional 10 minutes. The fish is done when you can flake it easily with a fork and the internal temperature reaches 145ºF/63ºC.
To serve, slice a few lemon to half rounds and place them around the fish fillets. And reserve a few extra lemon wedges on the side to pass around the table. Serve immediately while the fish is still warm.
Notes
Selecting Fish: It's okay to use previously frozen fish for this recipe. Good fish shouldn't smell overly fishy but should have a mild ocean scent. The flesh should be firm to the touch.
Baking Time and Temperature: The baking time and temperature depend on how thick your fish fillets are. Make sure to use thick-cut (center-cut) fillets for the best results.
Alternative Fish Options: Other white fish like halibut, white sea bass, or striped bass also work well for this recipe if you can't find cod.
Serving Suggestion: Serve the dish immediately after baking. Waiting too long can make the fish dry and less tender.
Using Butter with Panko: Use butter as the 'glue' for the panko breadcrumbs. It helps form a nice crust on the fillets and keeps the fish moist.
Golden Crust Tip: Drizzle the melted butter from the sheet pan over the breadcrumbs before putting them back in the oven. The butter will help the breadcrumbs turn into a nice golden crust.
Low Carb Option: For a lower carb version, consider using pork panko (pork rind breadcrumbs). The crust may be less crunchy, but it will still taste delicious.