This oven-baked Parmesan crusted cod is one of my favorite ways to enjoy a light and crispy seafood dinner without frying. The flaky cod is coated in a golden Parmesan crust that adds the perfect crunch and savory flavor to every bite. It’s quick, healthy, and perfect for a weeknight meal that feels a little special.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple, yet feels restaurant-worthy. The Parmesan coating crisps up beautifully in the oven, creating a crunchy layer over tender, flaky cod fillets. It’s low in carbs, high in protein, and made with just a handful of ingredients. Whether I serve it with roasted veggies, a fresh salad, or over cauliflower mash, it’s always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cod fillets (fresh or thawed if frozen)
- Grated Parmesan cheese
- Almond flour or breadcrumbs (depending on dietary needs)
- Garlic powder
- Paprika
- Salt and black pepper
- Egg
- Olive oil spray or melted butter
- Lemon wedges (for serving)
- Fresh parsley (optional garnish)
directions
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I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
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I pat the cod fillets dry with paper towels and season them with salt and pepper.
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In one bowl, I beat the egg. In another, I mix Parmesan, almond flour (or breadcrumbs), garlic powder, and paprika.
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I dip each cod fillet into the egg, then press it into the Parmesan mixture, coating both sides well.
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I place the coated fillets on the baking sheet and lightly spray or brush them with oil or melted butter.
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I bake for 12–15 minutes, or until the fish flakes easily with a fork and the crust is golden and crispy.
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I serve it hot with lemon wedges and fresh parsley, if using.
Servings and timing
This recipe serves 4 and takes about 25 minutes total—10 minutes to prep and 12–15 minutes to bake. It’s ideal for a quick, nutritious dinner that doesn’t feel rushed.
Variations
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I add a touch of Italian seasoning or dried herbs to the coating for extra flavor.
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I swap cod for haddock, tilapia, or halibut when I want variety.
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For extra crunch, I double-coat the fillets by repeating the egg and crust steps.
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I make it spicy with a dash of cayenne or red pepper flakes in the coating.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat and keep the crust crispy, I use the oven or air fryer at 350°F for 5–7 minutes. I avoid microwaving, as it softens the coating.
FAQs
Can I use frozen cod?
Yes, I just make sure it’s fully thawed and patted dry before coating to avoid sogginess.
Is this recipe keto-friendly?
It can be! I use almond flour instead of breadcrumbs and ensure the Parmesan has no fillers. It’s perfect for low-carb meals.
How do I know when the cod is done?
I check that it flakes easily with a fork and is opaque throughout. The internal temperature should be 145°F (63°C).
Can I make this recipe dairy-free?
Since Parmesan is key to the crust, a dairy-free alternative could work, but the texture and flavor will change. I recommend using nutritional yeast for a similar umami boost.
What should I serve with it?
I love it with steamed green beans, roasted broccoli, cauliflower mash, or a fresh arugula salad with lemon vinaigrette.
Conclusion
This Parmesan crusted cod is a crispy, flavorful way to enjoy seafood with minimal prep and maximum reward. It’s perfect for a healthy, satisfying dinner that comes together in under 30 minutes. Whether I’m feeding the family or just making a quick meal for myself, this dish always delivers on taste and texture.
Print
Oven-Baked Parmesan Crusted Cod – Crispy, Light, and Flavorful
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Seafood
- Method: Oven-Baked
- Cuisine: American
- Diet: Low Calorie
Description
This Oven-Baked Parmesan Crusted Cod is a light, crispy, and flavorful seafood dinner that’s easy to make and full of savory crunch. With a golden Parmesan and almond flour coating, this healthy low-carb recipe is perfect for quick weeknight meals or impressive company dinners—ready in under 30 minutes!
Ingredients
- 4 cod fillets (about 6 oz each), fresh or thawed
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour or breadcrumbs (use almond flour for keto)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 egg, beaten
- Olive oil spray or 2 tbsp melted butter
- Lemon wedges (for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease.
- Pat cod fillets dry and season with salt and pepper.
- In one bowl, beat the egg. In another, combine Parmesan, almond flour, garlic powder, paprika, salt, and pepper.
- Dip each fillet into the egg, then coat in the Parmesan mixture, pressing gently to adhere.
- Arrange fillets on the baking sheet. Lightly spray or brush tops with olive oil or melted butter.
- Bake for 12–15 minutes, until golden and crispy and fish flakes easily with a fork.
- Serve hot with lemon wedges and parsley, if desired.
Notes
- Add Italian seasoning or red pepper flakes for flavor and spice.
- Use haddock, halibut, or tilapia instead of cod.
- Double coat the fish for an extra-crispy finish.
- For keto, use almond flour and make sure the Parmesan is additive-free.
- Reheat in an air fryer or oven—avoid microwaving to keep the crust crisp.
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