Crispy Parmesan Crusted Baked Cod Recipe
Introduction
This Crispy Parmesan Crusted Baked Cod is an easy and delicious oven-baked fish recipe perfect for a quick weeknight dinner. The golden, crunchy Parmesan and panko crust adds a flavorful twist to tender, flaky cod fillets. Ready in just about 30 minutes, it’s a healthy meal that’s sure to impress.
Ingredients
- 4 cod fillets (about 6 oz / 170g each)
- 1 cup finely grated Parmesan cheese (about 100g)
- ½ cup panko breadcrumbs (about 60g)
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- Salt to taste (about ½ teaspoon)
- Black pepper to taste (about ¼ teaspoon)
- 3 tablespoons olive oil or melted butter
- Fresh lemon wedges (for serving)
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Step 2: In a medium bowl, combine the finely grated Parmesan, panko breadcrumbs, garlic powder, lemon zest, salt, and black pepper. Stir until evenly mixed.
- Step 3: Pat the cod fillets dry with paper towels. Brush each fillet with olive oil or melted butter on all sides.
- Step 4: Press the Parmesan breadcrumb mixture firmly onto the top of each cod fillet to form a crust.
- Step 5: Place the fillets crust side up on the prepared baking sheet. Bake for 12 to 15 minutes, depending on thickness, until the fish flakes easily with a fork and the crust is golden brown and crispy.
- Step 6 (optional): For extra crispness, broil for 1-2 minutes, watching carefully to avoid burning.
- Step 7: Remove from oven and squeeze fresh lemon juice over each fillet. Serve immediately.
Tips & Variations
- Patting the fish dry before applying the crust helps it stick better and crisp up nicely.
- Use freshly grated Parmesan for the best flavor and crunch.
- Baking at high heat ensures a golden crust and moist fish inside.
- Press the crust firmly onto the fillets to prevent it from falling off during baking.
- Let the fish sit at room temperature for 10-15 minutes before baking to promote even cooking.
- For gluten-free, substitute panko breadcrumbs with crushed gluten-free crackers or almond flour.
- Butter can replace olive oil for a richer taste and a slightly different crust texture.
- Any leftover crust mixture can be sprinkled on vegetables or salads for extra flavor.
Storage
Store leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to help maintain the crispy crust. Avoid microwaving if possible, as it can make the crust soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this recipe?
Yes, firm white fish like haddock, halibut, or tilapia work well with this Parmesan crust and baking method.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs, crushed crackers, or even finely chopped nuts for a different texture. Just keep the quantity similar.
PrintCrispy Parmesan Crusted Baked Cod Recipe
This Crispy Parmesan Crusted Baked Cod recipe is an easy oven-baked fish dish featuring flaky cod fillets topped with a golden, crunchy Parmesan and panko breadcrumb crust. Baked at high heat, it delivers a perfect balance of moist, tender fish and a flavorful, crispy topping, making it an ideal healthy main course for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Fish and Crust
- 4 cod fillets (about 6 oz / 170g each)
- 1 cup finely grated Parmesan cheese (about 100g)
- ½ cup panko breadcrumbs (about 60g)
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- Salt to taste (about ½ teaspoon)
- Black pepper to taste (about ¼ teaspoon)
- 3 tablespoons olive oil or melted butter
For Serving
- Fresh lemon wedges
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the crust mixture: In a medium bowl, combine the finely grated Parmesan cheese, panko breadcrumbs, garlic powder, lemon zest, salt, and black pepper. Stir until evenly mixed to form the crispy crust topping.
- Prepare the cod fillets: Pat the cod fillets dry thoroughly with paper towels to ensure the crust adheres properly and crisps up during baking. Brush each fillet with olive oil or melted butter on all sides to add flavor and aid browning.
- Apply the crust: Press the Parmesan breadcrumb mixture firmly onto the top side of each cod fillet, ensuring an even, thick layer of crust.
- Bake the cod: Place the crusted fillets crust side up on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and the crust is golden brown and crispy.
- Optional broil for extra crispness: If desired, broil the fillets for 1 to 2 minutes, watching carefully to avoid burning, to achieve an even crispier crust.
- Serve: Remove the cod from the oven and immediately squeeze fresh lemon juice over each fillet. Serve hot with lemon wedges on the side.
Notes
- Pat the fish dry before applying the crust to ensure it sticks and crisps well.
- Use freshly grated Parmesan for the best crunch and flavor.
- Baking at high heat (425°F) is key to a crispy crust and moist fish.
- Press the crust firmly onto the fillets to help it adhere during baking.
- Watch the broiler carefully if using to prevent burning the crust.
- Allow fish to sit at room temperature for 10-15 minutes before baking for even cooking.
- Leftover crust mixture can be sprinkled on veggies or salads for extra flavor.
- For a gluten-free version, substitute panko with crushed gluten-free crackers or almond flour.
- Butter can be used instead of olive oil for a richer flavor.
Keywords: baked cod, parmesan crusted fish, oven baked fish, crispy fish recipe, easy fish dinner, healthy fish recipe, parmesan crust, panko breadcrumbs
