Parmesan crusted cod is a simple dinner that feels gourmet, but is so easy to make in just 15 minutes! The crispy, golden parmesan-panko topping pairs perfectly with the tender, flaky fish.
Sometimes, the best dinners are the simplest ones. We love serving flaky fish with some leafy greens, a bagged salad, or a homemade salad when we’re feeling fancy. This parmesan crusted cod brings back memories of my mom teaching us the importance of seasoning everything perfectly, especially seafood. White fish is so versatile, but this combination of parmesan, panko, fresh parsley and Italian herbs checks all the right boxes. We also coat the fish in a mixture of butter and lemon juice, ensuring it always comes out juicy and flavorful!
What Makes This Parmesan Crusted Cod Recipe So Good?
- Quick & Easy: Feels like a fancy meal, but is so easy to make in just 15 minutes.
- Flavorful: Lemon juice and parsley add a fresh and zesty twist, while the crispy parmesan crust takes this fish to the next level!
- Minimal Ingredients: With pantry staples for the topping and cod being an inexpensive cut of fish, it’s a budget-friendly seafood dinner.
- Family-Friendly: The cheesy, crispy crust makes it a hit with both kids and adults!
- Make Ahead: You can prep the fish ahead, popping it into the oven when guests arrive.
Ingredients Needed
Below you will find helpful notes for key ingredients used to make this recipe for parmesan crusted cod. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Cod: Feel free to swap this with any other flaky white fish you have on hand, like Mahi Mahi, tilapia, etc.
- Lemon Juice: If possible, try to use freshly squeezed lemon juice for the very best flavor!
- Panko Breadcrumbs: We don’t recommend swapping these with any other type of breadcrumb. Panko breadcrumbs are much coarser, creating the perfect crust.
- Parmesan: Grate the parmesan right off the block for the very best texture and flavor.
- Fresh Parsley: If you use dried parsley instead, use only 2 tablespons since dried herbs are much more potent.
- Olive Oil: Avocado oil also works!
How to Make Parmesan Crusted Cod
You’re going to love how easy this baked cod recipe is to toss together. Everything bakes on a single sheet pan, making cleanup a breeze! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Coat the Cod: Combine the butter and lemon juice, then coat the fish filets with this mixture. This will help them not to dry out and adds flavor!
- Add the Topping: Mix the breadcrumbs and parmesan with seasonings and olive oil. Top each filet with this mixture.
- Bake: Bake until the cod is fully cooked. Be careful not to over bake, or your fish will be dry. Serve with lemon wedges for the best zesty bite!
Cook’s Tips & Variations
- Don’t Overcook: Watch closely, it is very easy to overcook fish! We like to use a meat thermometer to check for doneness. Once it’s reached 145°F, it’s fully cooked.
- Make Ahead: Prepare the fish up until the baking step. Instead, wrap it tightly on the sheet pan and refrigerate for up to 24 hours.
- Air Fryer: Cook in an air fryer at 375°F for 8 to 10 minutes. If your air fryer tends to run hot, cook at 350°F.
- More Lemon Flavor: Mix in up to 1 tablespoon of lemon zest into the topping for an extra citrusy flavor.
- Mayonnaise: Coating the fish with butter is what keeps it nice and flaky. You can use mayo instead if you’d like! It’ll accomplish the same goal.
Side Dishes for Fish
- Salad: Plate your cod with a side salad like our roasted beet salad or cherry tomato caprese salad.
- Veggies: Keep things on the lighter side with oven roasted cherry tomatoes, sautéed zucchini and squash, or our favorite parmesan roasted broccoli.
- Hearty Sides: Fill up your plate with garlic butter noodles, coconut rice, or roasted red baby potatoes.
Yield: 4 servings
Parmesan Crusted Cod
Parmesan crusted cod is a simple yet elegant dinner that's so easy to make! Fresh parsley and lemon juice mix with panko breadcrumbs and the perfect amount of parmesan to create the most mouthwatering flavor.
Ingredients
- 1 lb cod filets, or any flaky white fish
- 2 tablespoons softened butter
- 1 tablespoon fresh lemon juice
- ⅓ cup panko breadcrumbs
- ⅓ cup grated parmesan cheese
- ⅓ cup fresh parsley, or 2 tablespoons dried parsley
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons olive oil
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- In a small bowl, mix together the butter and lemon juice. Coat the cod filets with the butter mixture, then place them on the prepared sheet pan.
- In a medium size bowl, mix together the panko breadcrumbs, grated parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, and olive oil. Gently top each filet with the panko mixture, pressing it down onto the filets to cover the top.
- Bake for 10 to 12 minutes, until the cod is opaque and flakes easily with a fork and it reach an internal temperature of 145°F. Serve immediately garnished with fresh parsley and lemon wedges on the side, if desired.
Notes
- Storing: Once the fish fully cools to room temperature, store it in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat your leftovers in the oven or air fryer for the best results! Bake at 350°F for 7-10 minutes in the oven, or air fry it at 350°F for 2-3 minutes. You can add a square of butter on top to help retain moisture.
Nutrition
Serving: 1 serving, Calories: 229kcal, Carbohydrates: 8g, Protein: 24g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 71mg, Sodium: 584mg, Potassium: 573mg, Fiber: 2g, Sugar: 1g, Vitamin A: 758IU, Vitamin C: 9mg, Calcium: 153mg, Iron: 2mg
