Flaky fish that’s ready in 25 minutes!
Having grown up in the South where meat and potatoes reign supreme, I’m not typically a “gotta-have-fish-for-dinner” kinda gal.
But since becoming pregnant, I’ve been on a mission to eat a variety of seafood. (And not just rotating Lemon Dill Salmon and Lemon Dill Salmon on repeat! lol)
And y’all… this Parmesan Crusted Cod? It rivals all the weeknight faves. Here’s why:
- So super flaky. I learned that using the right size fillets (around 4-5 ounces) and giving them space in the baking dish helps them cook through without drying out!
- Crispy, golden topping. Many recipes call for just a spritz of non-stick cooking spray on the topping. But I like to mix melted butter with the Parmesan and breadcrumbs so it crisps up beautifully without burning!
- A zesty twist. It doesn’t seem like much, but a hint of grated lemon zest (I use this Microplane!) adds a burst of freshness.
- Ready in 25 minutes. Need I say more?
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cod. This firm but flaky white fish is the perfect purveyor for that crunchy topping. I usually buy a larger center-cut fillet and cut it into individual portions. Fresh is always best, but previously frozen works too.
- Parmesan. Freshly grated Parmesan, free of anti-caking agents, has the best flavor and texture. Skip the pre-shredded kind; it doesn’t mix as well with the breadcrumbs.
- Breadcrumbs. I tested both regular and Panko, and the thicker-cut Panko was by far the winner. Better crunch, less chance of burning.
- Lemon. Zest goes right into the topping, but save the lemons for a squeeze of juice at the end!
- Parsley. Curly or Italian (flat-leaf) both work great. Just make sure to chop them REALLY fine so it mixes into the topping easily.
- Garlic. Fresh, finely minced garlic (I use a garlic press!) mixes in best with the topping.
- Butter. This is the key to that golden crust. Olive or avocado oil can work if needed, but butter really is where it’s at!
Pro Tip: Total last-resort here, BUT… I’ve pulsed shredded Parmesan in a food processor to get a more grated texture when I’m short on the real stuff!
How to Make Parmesan Crusted Cod
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix up the Parmesan crumb topping.
In a medium bowl, stir together the Parmesan cheese, Panko breadcrumbs, garlic, parsley, lemon zest, salt, black pepper, and paprika. Pour in the melted butter and mix until everything is evenly coated and a little crumbly.
Prep the fish and top with crumbs.
Pat the cod filets dry and place them in a single layer in a lightly greased baking dish. Spoon about ¼ cup of the breadcrumb mixture over each filet, gently pressing it down so it sticks. Don’t worry if a few crumbs fall into the pan here!
Bake and serve.
Bake at 425°F for 15–20 minutes, or until the crust is golden and the fish flakes easily with a fork. Serve right away with a squeeze of fresh lemon juice and a sprinkle of extra parsley, if you’d like.
Pro Tip: For an extra-crispy topping, pop the fish under the broiler for the last 1–2 minutes of cooking—just keep a close eye so it doesn’t burn!
FAQs
Definitely! This recipe works great with other white fish like haddock, halibut, or tilapia. Just adjust the cook time based on thickness.
Yes! Just make sure it’s fully thawed and patted dry before baking. Extra moisture can make the topping soggy.
Pre-packaged grated Parmesan will work in a pinch—just avoid the powdered kind from the green can. It won’t melt or crisp up the same way.
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Parmesan Crusted Cod Recipe
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Ingredients
- ½ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 garlic cloves finely minced
- 2 tablespoons finely chopped fresh parsley plus more for serving
- ¾ teaspoon lemon zest plus lemon wedges for serving
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons salted butter melted
- 4 (5-ounce) cod filets
Instructions
- Preheat the oven to 425°F. Lightly spray a large baking dish with nonstick cooking spray.
- In a medium bowl, mix together the Parmesan cheese, breadcrumbs, garlic, parsley, lemon zest, salt, black pepper, and paprika. Pour in the melted butter and mix until the crumbs are evenly coated.½ cup freshly grated Parmesan cheese, ½ cup panko breadcrumbs, 2 garlic cloves, 2 tablespoons finely chopped fresh parsley, ¾ teaspoon lemon zest, ¾ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, 2 tablespoons salted butter
- Pat the cod filets dry and then place in a single layer in the prepared baking dish. Sprinkle ¼ cup of the breadcrumb mixture over each filet, pressing gently to help it adhere. Some crumbs may fall to the bottom of the pan, which is fine.
- Bake for 15-20 minutes, depending on the thickness of the fish, or until the crust is golden brown and the fish flakes easily with a fork.
- Serve immediately with fresh lemon wedges and extra parsley, if desired.
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Notes
- Parmesan Cheese: Freshly grated Parmesan melts best and gives the topping a richer texture, but pre-packaged grated cheese can be used, if needed. Just avoid the powdered kind, as it won’t melt properly.
- Cod: Use fresh or frozen cod filets, but be sure to fully thaw and pat them dry before baking to prevent excess moisture.
- Breadcrumbs: Panko gives the best crunch, but regular breadcrumbs can also work.
- Even Crispier Crust: For a more golden, crispy topping, place the fish under the broiler for the last 1-2 minutes of cooking.
- Alternative Fish Options: This recipe works well with other white fish like halibut, haddock, or tilapia—just adjust the cooking time based on thickness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Parmesan Crusted Cod?
This dish is a little on the lighter side, so I love to serve it with a hearty side and then a green vegetable. Here are some of my recommendations:
- For the heartier side: These Brown Butter Mashed Potatoes, Air Fryer Carrots, Roasted Sweet Potato Cubes, and this German Potato Salad would be great.
- For the lighter side: A roasted vegetable like this Honey Roasted Broccoli or Air Fryer Brussels Sprouts, or even some skillet veggies like this Sautéed Cabbage, Sautéed Green Beans or Sautéed Spinach.
More Easy Fish Recipes
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Hi London, I just came across one of your Short Videos and your website caught my eye. I’ve been thinking about cooking up some Cod and baking sounded better than frying which I normally do. Also your Salmon recipe with Asperges looks really good. I want to try both of them out and I’ll be getting more of your ideas from you. Thank you so much for your website.
Hi Don! I’m so glad you are enjoying looking through the recipes. I’m excited to hear what you think of them!