Seafood has been finding its way to our table more often these days, and this parmesan crusted cod has quickly become one of those “go-to” weeknight meals that everyone looks forward to. I still remember the first time I made it—it was a Tuesday night, the kind of night when you don’t really feel like cooking but still want something better than takeout. Fifteen minutes later, dinner was on the table and the plates were practically licked clean.
The beauty of this dish is that it tastes like something you’d order at a restaurant, but it’s quick, budget-friendly, and made with pantry staples. The parmesan forms a golden crust, the cod stays tender and flaky, and that squeeze of lemon at the end ties it all together.
Why This Recipe Works So Well
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Quick cooking: Cod cooks in under 10 minutes, so this is weeknight-friendly.
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Crispy coating: Parmesan and spices form a flavorful crust without needing breadcrumbs.
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Family-approved: Mild-tasting cod is a win for picky eaters.
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Light but satisfying: High in protein, low in carbs, and pairs with just about any side.
This is one of those recipes I keep in my back pocket for nights when I want something wholesome but don’t want to spend all evening in the kitchen.
Ingredients I Rely On
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Cod Fillets: Fresh or frozen both work. Just thaw frozen fillets fully and pat them dry for the best crust.
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Parmesan Cheese: Grated works, but freshly shredded parmesan gives more texture and flavor.
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Seasonings: Garlic powder, onion powder, paprika, and a pinch of red pepper flakes add depth without overpowering the fish.
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Egg: Helps the coating stick and keeps the fish moist.
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Lemon Wedges: That final squeeze brightens everything up beautifully.
Optional but delicious: a quick homemade tartar sauce on the side.
Tips and Tricks
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Pat the fish dry: Extra moisture makes the coating slip off. A quick blot with paper towels helps the crust stick.
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Use a hot oven: 425°F is just right for crisping the parmesan while keeping the fish tender.
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Don’t overcook: Cod is done when it flakes easily with a fork and reaches 145°F. Pull it out as soon as it hits that point.
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Try almond flour: Mixing a little almond flour with parmesan gives the crust more body while keeping it low-carb.
Make Ahead Ideas
This isn’t a recipe you’ll want to bake ahead, but you can prep the coating mixture in the morning and keep it in the fridge. At dinnertime, all that’s left is dredging and baking. If you’re hosting, this makes life easier because you can get everything set up and then pop the fish into the oven just before serving.
How I Like to Serve It
I usually keep it simple: lemon wedges, roasted vegetables, and maybe a light salad on the side. If I’m in the mood for something heartier, mashed potatoes or buttered noodles are perfect.
This cod also pairs really well with a fresh dill tartar sauce or a garlic aioli. My kids love it tucked into warm tortillas with slaw for quick fish tacos.
Storage Notes
Leftovers can be stored in an airtight container in the fridge for up to two days. To reheat, place the cod on a baking sheet and warm it in a 350°F oven for 8–10 minutes. Avoid microwaving—it makes the crust soggy.
Frequently Asked Questions
Can I use another type of fish?
Yes, haddock, tilapia, or halibut all work with this recipe. Just adjust the cook time depending on thickness.
Do I need to flip the fish while baking?
No, the parmesan coating crisps up nicely just on one side.
Can I use pre-grated parmesan?
You can, but freshly grated melts and browns better.
Is this recipe gluten-free?
Yes—there’s no flour or breadcrumbs needed unless you add almond flour for extra crunch.
What sides go best with this?
Roasted asparagus, green beans, or a simple Caesar salad are my usual picks.
Parmesan Crusted Cod
This easy baked cod is crisp, golden, and full of flavor thanks to a Parmesan crust seasoned with smoky spices.
Ingredients
- 4 cod fillets (about 5 ounces each)
- 1 large egg, beaten
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F and lightly coat a baking sheet with nonstick spray.
- Place the beaten egg in a shallow dish. In a second dish, combine the Parmesan, garlic powder, onion powder, smoked paprika, and red pepper flakes.
- Dip each cod fillet in the egg, then press into the Parmesan mixture, coating both sides well. Arrange the fillets evenly on the prepared baking sheet.
- Bake for 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve hot with fresh lemon wedges or tartar sauce on the side.
Notes
- For the crispiest texture, use finely grated Parmesan (like the kind in a shaker). Shredded Parmesan will give a coarser crust but still works well.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 271Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 156mgSodium 385mgCarbohydrates 5gFiber 1gSugar 1gProtein 47g
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 parmesan crusted cod proves that healthy, simple meals don’t have to be boring. It’s light, flavorful, and comes together in the same time it takes to cook a pot of rice. Whether you’re trying to add more seafood to your meals or just want an easy dinner everyone will love, this recipe is a keeper.
One bite of that crispy parmesan crust with tender flaky fish inside, and you’ll see why it’s on repeat in my kitchen.
