Name: Baked Parmesan Crusted Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 tbsp salted butter, melted; 1/3 cup Panko breadcrumbs; 2 4–5 oz cod fillets; 1/3 cup grated parmesan cheese; 2 tbsp chopped fresh parsley; 1 tsp garlic powder; 1 tsp lemon zest; Olive oil or cooking spray; Salt; Pepper

If you’ve got 30 minutes and a couple of cod fillets hanging around in your fridge, you’re in for a real treat. This baked parmesan crusted cod is one of those no-fuss recipes that makes you feel like you’ve pulled off something special — with barely any effort at all.

I turn to this dinner when I want something that feels light but still satisfying, and when I don’t feel like standing over the stove. You just mix up a quick herby parmesan crust, press it onto the fish, and let the oven do the work while you rinse the cutting board and maybe sneak in a little kitchen dance. I love meals like this — minimal mess, full-on flavor, and bonus: the kitchen stays clean.

What Makes This Cod Recipe a Weeknight Hero

This dish checks all the boxes for me: it’s quick, healthy-ish, flavorful, and comforting without being heavy. That crispy panko-parmesan topping gives it that golden, crunchy bite, and the cod underneath stays flaky and tender. A squeeze of lemon at the end brings everything together — I’m telling you, don’t skip the lemon.

It’s also versatile. I’ve made this with tilapia when cod wasn’t in the freezer, and even tried it with salmon once. It works every time with just a couple of minor tweaks.

What I also love? The crust gets beautifully golden in just about 10 minutes of baking, then a quick broil gives it that satisfying crunch on top. It’s fast enough for weeknights but good enough to serve when guests swing by unexpectedly.

Here’s What You’ll Need

Cod Fillets – I usually go for fresh cod if I can find it, but thawed frozen cod works well too. Just make sure to pat them dry — you want the crust to stick, not slide off.

Butter – Just two tablespoons of melted salted butter gives a rich base flavor. I brush it right onto the fish to help the crust hold.

Panko Breadcrumbs – Panko is what gives the crust that irresistible crispiness. You can use regular breadcrumbs if that’s all you’ve got, but panko makes a difference.

Parmesan Cheese – Freshly grated if possible. Pre-shredded works, but the texture of freshly grated parmesan just melts better and browns beautifully.

Fresh Parsley – Adds a pop of color and a little fresh herby lift. I usually toss a little extra on top before serving.

Lemon Zest – Zest the lemon before slicing it — I’ve forgotten this step before and it’s a bit awkward doing it afterward!

Garlic Powder – For that warm, savory flavor that balances the brightness from the lemon.

Salt and Pepper – Season to taste. I usually go light on the salt since the parmesan is already salty.

Simple Tools, Nothing Fancy

A couple of mixing bowls
A small baking dish or sheet pan
Microplane or zester for the lemon
Measuring spoons (I eyeball them sometimes, not gonna lie)

How I Make It at Home (Step-by-Step)

Preheat your oven to 425°F. While that’s heating, I use the time to prep the crust.

In a medium bowl, mix together the panko, parmesan, chopped parsley, garlic powder, lemon zest, salt, and pepper. This is where all the flavor is.

Place the cod fillets into a small baking dish. I brush melted butter right on top — sometimes I’ll even flip the fish in it to coat both sides.

Now, press the crust mixture onto each fillet. Don’t be shy — get the sides, the top, and gently press so it sticks.

Give the top a light drizzle of olive oil or a spray of cooking spray. This helps it crisp up and brown in the oven.

Bake for 10 minutes, then switch the oven to broil and cook for another 2 minutes to finish off that crust.

Take them out, squeeze some fresh lemon over the top, and serve immediately while it’s hot and crisp.

A Few Helpful Tips from My Kitchen

Pat the fish dry first — moisture is the enemy of a good crust.
Feel free to add your favorite spices to the panko mix. I’ve thrown in red pepper flakes or a pinch of smoked paprika before.
Keep an eye while broiling! I’ve burned a couple of crusts in my time. Two minutes is usually perfect, but ovens vary.
This fish tastes best fresh, straight from the oven. Reheating is fine, but that crispy crust is at its best the first time around.

Favorite Ways to Serve It

This cod is great with just about anything. Here are a few things I like to serve it with:

Roasted baby potatoes tossed with garlic and olive oil
Steamed green beans or broccoli
A fresh couscous or orzo salad
Lemon rice or quinoa with chopped herbs
Or just a big handful of arugula tossed in lemon juice and olive oil

Sometimes I’ll flake the leftovers and throw them into a warm tortilla with some cabbage slaw — quick fish tacos for the win.

Questions I Get About This One

Can I use another type of fish?
Absolutely. Any mild white fish works great — tilapia, haddock, even halibut if you’re feeling fancy. I’ve tried it with salmon too, though it’s richer and might need a slightly longer cook time.

How do I know the cod is done?
It should be opaque and flake easily with a fork. If you like to be extra sure, a thermometer should read 145°F in the thickest part of the fillet.

Can I make it ahead of time?
You can prep the crust mixture ahead, but I recommend baking it fresh. That crispy top is what makes it shine.

How long will it last in the fridge?
Leftovers keep for 1–2 days in the fridge. I reheat them in the oven or toaster oven at 350°F for about 10 minutes.

Final Thought

This is the kind of recipe that gives you the satisfaction of a home-cooked dinner with minimal effort. It’s fresh, flavorful, and just a little bit fancy — but simple enough for any weeknight. If you try it, I’d love to hear how you served it.

Yield: 2