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Parmesan Crusted Cod Recipe
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Parmesan Crusted Cod

This easy Parmesan Crusted Cod recipe is a flavorful way to prepare the mild white fish. The baked cod with Parmesan Crust is great with rice and veggies or fries and coleslaw.
Course Entree, Main Course
Cuisine American, Ecclectic
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4
Calories 369kcal
Author Robin Gagnon

Ingredients

  • 4 cod fillets 6 oz each, skin if preferred
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Garlic Parmesan crust

  • ½ cup breadcrumbs (Panko for extra crunch)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter melted
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
  • 1 lemon for zest and garnish
  • 1 teaspoon paprika

Instructions

  • Preheat oven to 425°F (220°C). Lightly grease a baking dish with butter or nonstick cooking spray or line a baking sheet with parchment paper.
  • In a small bowl, mix together breadcrumbs, olive oil,parmesan, melted butter, garlic, parsley, lemon zest, and paprika until well combined.
  • Pat cod dry and season lightly with salt and pepper. Place on the prepared sheet pan or baking dish.
  • Press an even layer of the garlic Parmesan crust onto the top of each fillet.
  • Bake for 12–15 minutes, until the fish is opaque and flakes easily and the crust is golden and crisp.
    Cooking times may vary depending on the thickness of the fillets. To check doneness, insert a fork into the thickest part and twist; if it flakes easily and is no longer translucent, or reaches an internal temperature of 145°F, it is cooked.
  • If you like extra color, you can broil for 1–2 minutes at the end, watching closely.
  • Remove from oven and serve immediately. Garnish  with lemon zest, parsley and lemon wedges if desired.

Notes

Air Fryer Version

Preheat your air fryer to 400°F (200°C) and lightly coat the basket with cooking spray to prevent sticking. Arrange the cod filets in a single layer and top with Parmesan breadcrumb mixture.
Cook the cod for 8–12 minutes, or until the fish flakes easily with a fork and the crust is crisp and golden.
Storage: Leftover fish can be stored in an airtight container once it has cooled. It will last in the fridge for 3-4 days.

Nutrition

Calories: 369kcal | Carbohydrates: 15g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 411mg | Potassium: 808mg | Fiber: 2g | Sugar: 2g | Vitamin A: 603IU | Vitamin C: 16mg | Calcium: 175mg | Iron: 2mg