Baked Parmesan Crusted Cod
This Baked Parmesan Crusted Cod is an easy, elegant dish with tender fish and a crispy, flavorful crust—perfect for weeknights or impressing guests!
Servings: 4 servings
Ingredients
- 4 cod fillets about 6 ounces each
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs preferably panko for extra crunch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon sliced for garnish and squeezing
Instructions
Preheat and Prepare
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ease cleanup.
Mix the Crust
- In a medium bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried parsley, paprika, salt, and pepper. Stir until evenly mixed.
Prepare the Cod
- Pat cod fillets dry with paper towels to remove excess moisture. Place them spaced evenly on the prepared baking sheet.
Apply the Crust and Bake
- Press the Parmesan breadcrumb mixture firmly onto the top of each cod fillet, covering the surface evenly.
- Drizzle olive oil gently over the crusted fillets to help them brown beautifully and add richness.
- Bake the cod fillets for 12–15 minutes, until the fish flakes easily with a fork and the crust is golden brown. Watch carefully to avoid burning.
Serve
- Remove from oven and garnish with fresh lemon slices. Squeeze lemon juice over the top before serving to brighten flavors.
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Mixing Bowl
- Brush or Spoon
- Measuring Spoons and Cups
Notes
- For a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes.
- Reheat leftovers gently in the oven to maintain crust crispiness; avoid microwaving.
- Substitute cod with tilapia, haddock, or pollock if needed.
- Fresh herbs like parsley or basil can replace dried parsley for a brighter flavor.
- Try adding chili flakes to the crust for a spicy kick.