Fish has always been one of those dinners that feels both comforting and light at the same time. Growing up, fried fish was a treat on Fridays, always paired with fries and a squeeze of lemon. These days, I lean more toward baked versions—less mess, healthier, but still full of flavor. That’s why this crispy baked cod has become a regular on my weeknight menu.
The fillets are tender and flaky inside, while the buttery cracker-parmesan crust bakes up golden and crunchy on the outside. It’s everything I love about fried fish but without the heavy batter or the frying oil. This dish feels special enough for company but simple enough for a quick Tuesday dinner.
Why You’ll Love This Recipe
This cod recipe is a perfect mix of comfort food and smart eating. Cod is a lean, mild fish that doesn’t overpower the plate, so it takes on flavor beautifully. The buttery cracker topping gives you that satisfying crunch, and the parmesan brings a nutty, savory kick. Add a squeeze of lemon and suddenly you’ve got brightness and balance in every bite.
What I love most is how versatile it is. I’ve used these baked cod fillets in fish tacos with a little slaw, tucked them into sandwiches with tartar sauce, or simply served them with roasted vegetables for a lighter dinner. It’s one of those recipes you can keep in your back pocket and pull out whenever you need something quick but impressive.
Ingredients You’ll Need
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Cod fillets – Fresh or frozen (thawed), mild and flaky.
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Butter crackers – Ritz or Club crackers work best, crumbled into coarse crumbs.
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Parmesan cheese – Freshly grated for the best melt and flavor.
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Butter – Melted to bring everything together and help crisp the topping.
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Lemon juice – Fresh is ideal, but bottled will do in a pinch.
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Salt & pepper – Season to taste.
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Fresh parsley – Optional, for garnish and color.
Step-by-Step Instructions
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Prep the oven – Preheat and line a baking sheet with parchment paper or lightly grease it.
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Make the crumb topping – Crush the butter crackers with a rolling pin (leave some texture). Mix with parmesan, melted butter, lemon juice, salt, and pepper.
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Top the cod – Place fillets on the sheet, spoon the crumb mixture over each piece, pressing gently so it sticks.
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Bake – Cook until the fish is opaque and flakes easily with a fork, and the topping is golden brown.
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Serve – Garnish with fresh parsley and an extra squeeze of lemon.
I like to keep an extra lemon wedge on the table—there’s something about that final fresh squeeze that makes the fish taste even brighter.
Tips and Variations
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Use Panko bread crumbs if you want a lighter crust.
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Go gluten-free by swapping in gluten-free crackers or breadcrumbs.
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Add garlic powder to the crumb mix for another layer of flavor.
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Check doneness by pulling gently with a fork—when it flakes easily, it’s ready.
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Double the recipe if you’re feeding a crowd. It reheats well in the oven without losing too much crunch.
Storage and Reheating
This dish is best served right away when the crust is at its crispiest. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through—avoid the microwave if possible, since it softens the crust.
Frequently Asked Questions
Can I use another type of fish?
Yes! Haddock, halibut, or tilapia work well with this recipe. Just adjust the baking time depending on thickness.
Can I use frozen cod?
Definitely—just thaw the fillets in the fridge overnight and pat dry before baking. Excess water can make the topping soggy.
What sides go best with baked cod?
Roasted vegetables, rice pilaf, or mashed potatoes are all great choices. For a classic feel, pair it with French fries or sweet potato wedges.
How do I keep the topping crunchy?
Make sure to bake on the middle rack and don’t cover the fish while baking. If you want extra crispness, switch to the broiler for the last 1–2 minutes.
Crispy Parmesan Baked Cod
Light, flaky cod gets an irresistible upgrade with a buttery parmesan crust that bakes to golden perfection.
Ingredients
- 4 cod fillets (about 2 pounds total)
- 35 butter crackers (such as Ritz or Club), crushed
- ¼ cup grated Parmesan cheese
- 2 tbsp butter, melted
- 1 tsp lemon juice
- Salt & pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F. Lightly grease a baking sheet or line it with parchment paper.
- Place the cod fillets on the prepared sheet. In a zip-top bag, crush the crackers into fine crumbs (a rolling pin works well).
- In a bowl, combine the cracker crumbs, Parmesan, melted butter, lemon juice, salt, and pepper. Mix until evenly coated.
- Spoon the crumb mixture over each cod fillet, pressing lightly so it adheres.
- Bake for 25 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
- Sprinkle with fresh parsley and an extra squeeze of lemon juice before serving, if desired.
Notes
- Panko breadcrumbs can be swapped in for a lighter version.
- Use gluten-free crackers or breadcrumbs to make it gluten-friendly.
- Add ½ teaspoon garlic powder to the crumb mix for extra flavor.
- For best texture, serve right from the oven. If reheating, place in a 350°F oven for about 15 minutes until warmed through.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 409Total Fat 16gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 8gCholesterol 120mgSodium 628mgCarbohydrates 19gFiber 1gSugar 2gProtein 45g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This crispy parmesan baked cod is one of those recipes that proves healthy eating doesn’t have to be boring. It’s crunchy, buttery, full of flavor, and ready in just 30 minutes. Whether you’re making fish tacos, serving it with fries, or keeping it simple with a salad, this dish always delivers. Once you try it, you’ll see why it’s become a staple in my kitchen—and maybe yours too.
