Baked Parmesan Crusted Cod
A crispy, savory baked cod fillet topped with a flavorful Parmesan breadcrumb crust, perfect for weeknight dinners or special occasions.
Ingredients
For the Cod
- 2 pieces cod fillets (4-5 oz each) Can substitute with haddock or sole.
- 2 tbsp salted butter, melted
- 1/3 cup Panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley Fresh parsley enhances flavor.
- 1 tsp garlic powder
- 1 tsp lemon zest Adds freshness.
- 1 tbsp olive oil or cooking spray For drizzling.
- to taste salt and pepper Adjust to preference.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, mix together Panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, lemon zest, salt, and pepper.
- Place the cod fillets in a small baking dish or on a sheet pan. Pour melted butter over the fillets, ensuring they’re evenly coated.
- Dip the butter-coated fish into the breadcrumb mixture, pressing gently to adhere to all sides.
- Lightly drizzle olive oil or spray with cooking spray on top of the coated fillets.
Cooking
- Place the fillets in the oven and bake for 10-12 minutes until the fish is opaque and flakes easily with a fork.
- For added crispiness, switch to broil for an additional 2 minutes, watching closely to avoid burning.
Serving
- Pair with fresh lemon wedges and enjoy your delicious creation!
Notes
Store uneaten cod in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through, avoiding the microwave as it may make the fish rubbery.