Parmesan crusted cod is a delicious and easy dinner idea. This crispy flavorful fish will be done in 20 minutes! This is one of those quick and easy recipes that you will keep in your regular meal rotation.
You may also like our pistachio crusted fish!
Ingredients
Here’s what you need to make this delicious fish recipe:
Fish fillets – preferably firm-flesh fillets from such fish as cod, halibut, or sea bass. Chose thick fillets – the crust needs some time to brown in the oven. If you only have thin fish fillets, you can first brown the breadcrumbs with butter in a pan, then combine with the other ingredients. Thin fish fillets will cook fast in a hot oven so either the fish will be overcooked or the topping will not be browned/done.
Breadcrumbs – preferably Panko breadcrumbs that are more crunchy, but you could also use regular (unseasoned) breadcrumbs.
Parmesan cheese – grate a block of cheese for a better flavor.
Lemon zest, parsley, and fresh garlic add an amazing flavor.
Olive oil – binds the ingredients together and makes the topping more crunchy.
How to make it step by step
STEP 1+2: In a small bowl, stir together grated parmesan, breadcrumbs, lemon zest, pressed garlic cloves, chopped parsley, and olive oil. Season with salt and pepper.
STEP 3: Place the baking rack on the top shelf. Preheat the oven to 425°F (220°C).
Pat dry cod fillets with paper towels, season with salt and pepper on both sides. Place on a baking sheet lined with parchment paper.
STEP 4: Divide the parmesan mixture on top of each fillet, press the mixture so it stays on the fish.
Bake for 9-10 minutes or until almost done, the fish is not translucent but white and flakes easily.
Enjoy!
How to know when the fish is done
The baking time may vary depending on the thickness of fish fillets. The best way to check if your fish is done is to check its temperature with a thermometer.
I like to use a grill thermometer, I’m inserting the probe into the thickest part of the thinnest fillet. A thin wire goes through the oven door to the thermometer that stays on the outside. This type of thermometer measures the temperature inside of the fish for the whole cooking process.
I’m taking the fish out when the temperature reaches 131°F (55°C) and it finishes cooking while resting (it really goes quickly for fish). The fish is safe to eat when the temperature in its thickest part reaches 145°F (63°C) although I usually eat it at 140°F (60°C).
If your fish fillets vary in thickness, take out thinner fillets when they’re done and continue cooking thicker fillets. It’s really important to not overcook the fish – it will be rubbery and tough.
Storage
You can store the baked fish in the fridge for up to 3-4 days. Reheat at 325°F (160°C) in the oven or in an air fryer until warm. Be careful not to cook it for too long, just until it’s warm.
Serving suggestions
- Garlic Butter Rice (shown on the photos)
- Cilantro Lime Rice
- Coconut Rice
- Pea mint puree
- Saffron risotto
- Lemony asparagus risotto with green peas
- Parmesan Cauliflower Rice
- Asparagus almondine or Green beans almondine
- Sour cream mashed potatoes with chives
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Parmesan Crusted Cod
Ingredients
- 4 cod fillets about 4 oz/125g each
- 1/3 cup (35g) grated Parmesan
- 1/2 cup (35g) panko breadcrumbs
- zest grated from 1 lemon
- 2 cloves garlic pressed through a garlic press
- 2 teaspoons chopped parsley
- 2 tablespoons olive oil
- salt and pepper to taste
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Instructions
- Place the baking rack on the top shelf. Preheat the oven to 425°F (220°C).
- Pat dry cod fillets with paper towels, season with salt and pepper on both sides. Place on a baking sheet lined with parchment paper.
- In a small bowl, stir together grated parmesan, breadcrumbs, lemon zest, pressed garlic cloves, chopped parsley, and olive oil. Season with salt and pepper.
- Divide the parmesan mixture on top of each fillet, press the mixture so it stays on the fish.
- Bake for 9-10 minutes or until almost done, the fish is not translucent but white and flakes easily.
- The baking time may vary depending on the thickness of fish fillets. The best way to check if your fish is done is to check its temperature with a thermometer. I like to use a grill thermometer, I’m inserting the probe into the thickest part of the thinnest fillet. A thin wire goes through the oven door to the thermometer that stays on the outside. This type of thermometer measures the temperature inside of the fish for the whole cooking process. I’m taking the fish out when the temperature reaches 131°F (55°C) and it finishes cooking while resting (it really goes quickly for fish). The fish is safe to eat when the temperature in its thickest part reaches 145°F (63°C) although I usually eat it at 140°F (60°C). If your fish fillets vary in thickness, take out thinner fillets when they’re done and continue cooking thicker fillets. It’s really important to not overcook the fish – it will be rubbery and tough.
- Enjoy!
Notes
- Chose thick fish fillets so the breadcrumb topping has time to brown in the oven. If you only have thin fish fillets, you can first brown the breadcrumbs with butter in a pan, then combine with the other ingredients.
- Calories = 1 fillet (1/4 of the recipe). This is only an estimate!
4 Comments
Jennifer C
12 February 2024 at 07:49This recipe is awesome so fresh and so yummy!!!!
Aleksandra
12 February 2024 at 13:23I’m glad you liked it, thank you for leaving the comment!
Carole
9 January 2023 at 23:29Lemon zest too overwhelming. Think melted butter instead of olive oil and skip the lemon.
Aleksandra
10 January 2023 at 19:03depending what you like, we loved lemon zest in this recipe