Light • Flaky • High-Protein • Ready in 30 Minutes

This Crispy Garlic Parmesan Baked Cod features tender, flaky cod fillets coated in a buttery garlic-Parmesan crust that’s baked until golden and crisp. Fresh lemon adds the perfect bright finish, making this an easy weeknight dinner that’s both elegant and nutritious.

Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes
Servings: 4

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Ingredients

For the Cod

• 4 cod fillets (6 oz / 170g each)
• 1 tbsp olive oil
• Salt and black pepper, to taste

Parmesan Crust

• ¾ cup (75g) grated Parmesan cheese
• ½ cup (50g) panko breadcrumbs
• 3 cloves garlic, minced
• 2 tbsp melted butter
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp garlic powder
• 2 tbsp chopped fresh parsley
• Zest of 1 lemon

For Serving

• Lemon wedges
• Fresh parsley

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Instructions

Step 1

Preheat the oven to 400°F (200°C).

Line a baking tray with parchment paper or lightly grease a baking dish.

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Step 2

Pat the cod fillets dry with paper towels.

Brush lightly with olive oil and season both sides with salt and black pepper.

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Step 3

In a bowl, mix together:

• Parmesan cheese
• Panko breadcrumbs
• Garlic
• Melted butter
• Olive oil
• Italian seasoning
• Paprika
• Garlic powder
• Lemon zest
• Chopped parsley

Mix until the crumbs are evenly coated.

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Step 4

Press the Parmesan mixture firmly onto the top of each cod fillet.

Arrange the fillets on the prepared baking tray.

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Step 5

Bake for 18–20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

For an extra crispy topping, broil for 1–2 minutes at the end of cooking.

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Step 6

Remove from the oven and let rest for 2 minutes.

Serve with fresh lemon wedges and garnish with chopped parsley.

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Nutrition Information

Per Serving (Approximate)

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

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Tips

• Pat the fish completely dry for the crispiest crust.
• Freshly grated Parmesan melts and browns better than pre-shredded cheese.
• Avoid overbaking—cod is done when it flakes easily with a fork.
• Add a pinch of cayenne pepper for a spicy kick.
• For a lower-carb version, replace the panko with crushed pork rinds or extra Parmesan.

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Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze cooked cod for up to 2 months.
• Reheating: Bake at 350°F (175°C) for 8–10 minutes to help maintain the crispy topping.

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Frequently Asked Questions

Can I use frozen cod?

Yes. Thaw it completely and pat it dry before coating with the Parmesan mixture.

Can I use another type of fish?

Absolutely. Haddock, halibut, pollock, tilapia, or mahi-mahi all work well with this recipe.

How do I know when the cod is done?

The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I make this gluten-free?

Yes. Use gluten-free panko breadcrumbs or replace the breadcrumbs with additional grated Parmesan.

What should I serve with baked cod?

It pairs well with roasted asparagus, broccoli, green beans, mashed potatoes, cauliflower mash, rice, quinoa, or a fresh garden salad.

Can I prepare it ahead of time?

Yes. Coat the fish with the Parmesan mixture, cover, and refrigerate for up to 8 hours before baking.

Why isn’t my topping crispy?

Make sure the fish is dry before coating, avoid overcrowding the baking tray, and finish under the broiler for 1–2 minutes if needed.