My grandfather caught fresh fish often and swore by this 3 ingredient recipe for the best flavor.

This oven baked 3-ingredients crispy panko cod is my weeknight version of the simple fish my grandfather used to make after a day on the lake. He always said that really fresh fish doesn’t need much—just a little fat, a little crunch, and enough seasoning to let the flavor shine. This recipe sticks to that idea with only three ingredients: cod, seasoned panko, and melted butter. Everything bakes together in one glass casserole dish until the fish is flaky and the topping is golden and crisp. It’s fast, unfussy, and feels a little nostalgic, but it’s also practical enough for a busy work night.

I like to serve this crispy panko cod with something simple and fresh to balance the buttery crunch. Steamed green beans or roasted broccoli work really well, and a quick side salad with lemony dressing helps brighten the whole plate. Rice, couscous, or mashed potatoes are great if you want something more filling, and if you’re really short on time, even a bag of frozen mixed veggies roasted on a second sheet pan will do the trick. A squeeze of fresh lemon over the fish right before serving is optional but highly recommended if you have it on hand.

Servings: 4

1 1/2 pounds fresh cod fillets, cut into 4 pieces, patted dry

Preheat your oven to 400°F (200°C). Lightly grease a clear glass casserole dish (about 9x13 inches) with a bit of the melted butter or nonstick spray so the fish doesn’t stick.

Pat the cod fillets very dry with paper towels. This helps the topping stick and keeps the fish from steaming too much. Lay the fillets in a single layer in the glass casserole dish, leaving a little space between each piece.

In a small bowl, stir together the seasoned panko breadcrumbs and the melted butter until all the crumbs look evenly moistened. The mixture should look like damp sand that clumps lightly when pressed.

Spoon the buttery panko mixture evenly over the tops of the cod fillets, pressing gently with your fingers or the back of the spoon so it adheres and forms a fairly even layer. Try to keep most of the crumbs on top of the fish rather than in the bottom of the dish so they can get extra crispy.

Place the casserole dish on the middle rack of the preheated oven. Bake for 14 to 18 minutes, or until the cod flakes easily with a fork in the thickest part and the panko topping is golden brown and crisp. Thinner fillets will cook faster, so start checking around 12 minutes.

If the fish is cooked through but you’d like a deeper golden color on the topping, switch the oven to broil on high for 1 to 2 minutes, watching closely so the panko doesn’t burn.

Remove the dish from the oven and let the cod rest for 3 to 5 minutes in the hot glass dish. This helps the juices settle and keeps the fish moist. Serve straight from the casserole dish, scooping up any extra crispy crumbs on the bottom over the top of each portion.

If you don’t have seasoned panko, use plain panko and stir in 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried parsley or Italian seasoning before adding the melted butter. For a slightly richer version (and if you’re okay with bending the strict three-ingredient rule a bit), you can sprinkle a tablespoon or two of grated Parmesan into the panko mixture. This adds a nutty, savory flavor and browns beautifully. If cod isn’t available, this same method works with other mild white fish like haddock, pollock, or tilapia—just adjust the baking time for thinner fillets. To make cleanup even easier on a busy night, line the glass dish with parchment paper before adding the fish. For extra crunch, add a couple more minutes of bake time or move the dish closer to the top of the oven. Leftovers reheat best in a toaster oven or regular oven at 350°F for 8 to 10 minutes so the topping stays crisp instead of soggy.