I had an aha moment when my Parmesan Crusted Cod came out flaky with a salty-crisp crust and I genuinely considered hiding the pan from everyone.
I’m obsessed with Parmesan Crusted Cod because it fixes my weeknight cooking screw-ups. I burned a pan once and slapped Parmesan cheese on frozen fillets in spite, and suddenly dinner was brilliant.
The crust is salty and crunchy, the fish stays flaky and mild, and a squeeze of lemon brightens every bite. I love that it’s not fancy, just honest.
And it feels like cheating when guests think you fussed for hours. Call it simple greed.
Totally worth it. Even picky eaters ask for seconds now.
I still brag about it to my brother every single time, no shame today.
Ingredients
- Cod fillets, flaky protein that soaks up the crust.
- Parmesan, salty nutty punch, it’s the golden crust.
- Panko breadcrumbs, extra crunch and a light airy crisp.
- Melted butter or olive oil, helps browning, adds richness.
- Basically, garlic powder gives a quick hit of savory.
- Plus, onion powder gives sweet background, rounds things out.
- Kosher salt, amps seasoning so every bite’s not bland.
- Black pepper, little heat and bright bite to cut richness.
- Parsley, fresh pop and color, keeps things from feeling heavy.
- Lemon wedges, bright squeeze that wakes the plate.
- Tartar sauce, tangy creamy dip that balances the crunchy crust.
Ingredient Quantities
- 4 cod fillets, about 6 oz each (skinless or skin-on, patted dry)
- 1/2 cup finely grated Parmesan cheese, tightly packed
- 1/2 cup panko breadcrumbs (for extra crunch you can use a bit more)
- 2 tablespoons melted butter or olive oil, for brushing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 lemon, cut into wedges for serving
- Prepared tartar sauce, for serving (about 1/2 cup)
How to Make this
1. Preheat oven to 425°F and line a baking sheet with parchment paper or lightly oil it so the crust wont stick.
2. Pat the cod fillets dry with paper towels, season both sides lightly with about half the kosher salt and half the black pepper. Dry fish = better crust.
3. In a shallow bowl combine the finely grated Parmesan, panko breadcrumbs, garlic powder, onion powder, the rest of the salt and pepper, and the chopped parsley. Mix well so it looks even.
4. Brush the top of each fillet with melted butter or olive oil. For extra crunch you can add a little of the melted butter into the crumb mix, but make sure not to soak the fish.
5. Press the Parmesan breadcrumb mixture firmly onto the buttered side of each fillet so it sticks. You want a compact layer. If the fillets are thin, press gently both sides.
6. Place the fillets crumb-side up on the prepared baking sheet. If using skin-on fillets, place skin-side down. Let them rest in the fridge for 10 minutes if you have time so the crust sets, otherwise bake right away.
7. Bake for 10 to 12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork and the crust is golden. If the crust isnt as browned as you want, switch the oven to broil for 1 to 2 minutes but watch it closely so it doesnt burn.
8. Remove from oven and let rest for 2 minutes. Serve each fillet with lemon wedges and prepared tartar sauce on the side. Squeeze lemon over the top right before eating.
Equipment Needed
1. Oven and a rimmed baking sheet lined with parchment paper or lightly oiled
2. Paper towels for patting the fillets dry
3. Shallow mixing bowl for the Parmesan and panko mix
4. Measuring cups and spoons
5. Pastry brush or small spoon to brush on the melted butter or oil
6. Rubber spatula or spoon to press and spread the crumb mixture
7. Tongs or a wide spatula to transfer fillets to the baking sheet
8. Fork for checking doneness and a knife for lemon wedges
FAQ
Parmesan Crusted Cod Recipe Substitutions and Variations
- Parmesan cheese: use Pecorino Romano for saltier bite, or grated Asiago for nuttier flavor. If you need non-dairy, try a store-bought vegan Parmesan or nutritional yeast mixed with a little finely ground cashew.
- Panko breadcrumbs: swap with regular breadcrumbs (they’ll be less crunchy), crushed cornflakes for extra crisp, or gluten-free breadcrumbs if needed.
- Melted butter or olive oil: use melted ghee for richer flavor, avocado oil for a neutral high-heat option, or a light spray of cooking oil to cut calories.
- Fresh parsley: replace with chopped fresh cilantro or chives for a different herb note, or use 1 teaspoon dried parsley if that’s all you got.
Pro Tips
– Chill the crust before baking. After you press the Parmesan-panko onto the fish, pop the tray in the fridge for 10-15 minutes if you can. It helps the crumbs stick so they dont slide off when you bake or move the fillets.
– Dry everything well and don’t skip that. Pat the fish totally dry and even let the crumbs sit on a paper towel briefly if they seem greasy. Moisture = soggy crust, so keep things as dry as possible for max crunch.
– Use a little extra fat in the crumb mix, not on the fish only. Add a teaspoon or two of melted butter or oil into the breadcrumb mix so it browns evenly. But dont drown it, you just want it slightly moistened so the crumbs crisp up instead of burning.
– Watch the last minute, dont walk away. Oven temps and fillet thickness vary, so check a minute or two early. If the crust needs extra color, broil for 30–90 seconds but stand there and watch or it’ll go from perfect to burnt fast.
Parmesan Crusted Cod Recipe
I had an aha moment when my Parmesan Crusted Cod came out flaky with a salty-crisp crust and I genuinely considered hiding the pan from everyone.
4
servings
450
kcal
Equipment: 1. Oven and a rimmed baking sheet lined with parchment paper or lightly oiled
2. Paper towels for patting the fillets dry
3. Shallow mixing bowl for the Parmesan and panko mix
4. Measuring cups and spoons
5. Pastry brush or small spoon to brush on the melted butter or oil
6. Rubber spatula or spoon to press and spread the crumb mixture
7. Tongs or a wide spatula to transfer fillets to the baking sheet
8. Fork for checking doneness and a knife for lemon wedges
Ingredients
4 cod fillets, about 6 oz each (skinless or skin-on, patted dry)
1/2 cup finely grated Parmesan cheese, tightly packed
1/2 cup panko breadcrumbs (for extra crunch you can use a bit more)
2 tablespoons melted butter or olive oil, for brushing
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
1 lemon, cut into wedges for serving
Prepared tartar sauce, for serving (about 1/2 cup)
Directions
- Preheat oven to 425°F and line a baking sheet with parchment paper or lightly oil it so the crust wont stick.
- Pat the cod fillets dry with paper towels, season both sides lightly with about half the kosher salt and half the black pepper. Dry fish = better crust.
- In a shallow bowl combine the finely grated Parmesan, panko breadcrumbs, garlic powder, onion powder, the rest of the salt and pepper, and the chopped parsley. Mix well so it looks even.
- Brush the top of each fillet with melted butter or olive oil. For extra crunch you can add a little of the melted butter into the crumb mix, but make sure not to soak the fish.
- Press the Parmesan breadcrumb mixture firmly onto the buttered side of each fillet so it sticks. You want a compact layer. If the fillets are thin, press gently both sides.
- Place the fillets crumb-side up on the prepared baking sheet. If using skin-on fillets, place skin-side down. Let them rest in the fridge for 10 minutes if you have time so the crust sets, otherwise bake right away.
- Bake for 10 to 12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork and the crust is golden. If the crust isnt as browned as you want, switch the oven to broil for 1 to 2 minutes but watch it closely so it doesnt burn.
- Remove from oven and let rest for 2 minutes. Serve each fillet with lemon wedges and prepared tartar sauce on the side. Squeeze lemon over the top right before eating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 227g
- Total number of serves: 4
- Calories: 450kcal
- Fat: 23.4g
- Saturated Fat: 7.8g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 6g
- Cholesterol: 100mg
- Sodium: 1140mg
- Potassium: 530mg
- Carbohydrates: 10g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 47g
- Vitamin A: 300IU
- Vitamin C: 2mg
- Calcium: 180mg
- Iron: 1.1mg
