There are some main courses that just seem to have it all and Parmesan Baked Cod is a great example. Tender baked cod is crowned with a crunchy, cheesy, herbaceous blend of grated parmesan cheese, panko breadcrumbs, Italian herbs, and a splash of fresh lemon juice. And that's just the beginning.
It's weeknight easy, but date night and dinner party elegant; hearty and decadently flavorful, but low in calories; easy to prepare and made in less than 30 minutes. It's an exemplary main course that's sure to impress everyone at your table.
Jump to:
Ingredients You Need to Make Parmesan Baked Cod
- Panko Breadcrumbs: or regular breadcrumbs in a pinch
- Cod Fillets: or other firm white fish
- Olive Oil: ideally good, extra virgin olive oil
- Lemon: for juice and zest, plus lemon wedges for serving, optional
- Fresh Chives: or green onions
- Fresh Parsley: fresh flat leaf parsley (also called Italian parsley)
- Parmesan Cheese: or Pecorino Romano cheese
- Kosher Salt: or half the amount of fine sea salt
- Black Pepper: ideally freshly ground
Recipe Tips
- Though you can use regular breadcrumbs here, I recommend using panko breadcrumbs instead for a lighter, crispier topping.
- Baking on an oven-safe rack set inside a parchment lined, rimmed baking sheet guarantees even cooking, a crispy topping that doesn't get soggy at the edges and easy cleanup.
- When it’s time to add the topping, gently press it into the fish to ensure it adheres and forms a delectable and crispy crust.
- Serve with lemon wedges for a blast of freshness to bring out all of the deep, savory flavors.
- Swap in any firm, mild white fish you like for the cod in this recipe.
More Great Ways to Enjoy Cod
Serve With
- Yukon Gold Mashed Potatoes, Mashed Red Potatoes or Sour Cream Mashed Potatoes
- Rapini with Raisins and Hazelnuts or Garlic Butter Green Beans
How to Make Parmesan Baked Cod
Combine panko breadcrumbs, lemon zest, chives, parsley, parmesan cheese, salt and pepper in a small bowl.
Pat dry cod fillets with paper towels and rub all over with olive oil; drizzle with fresh lemon juice. Lightly season with salt and pepper and arrange on an oiled oven-safe rack set inside a parchment lined baking sheet. Divide panko mixture evenly over fish fillets and drizzle with olive oil. Bake in an oven preheated to 425°F until breading is crisp and fish flakes easily with a fork, 12 to 15 minutes. Serve with lemon wedges if desired.
Parmesan Baked Cod
Ingredients
- ⅓ cup panko breadcrumbs
- 4 6-ounce cod fillets or other firm white fish
- 2 tablespoons olive oil divided
- ½ small lemon juice and zest, plus lemon wedges for serving, optional
- 1 tablespoon finely chopped fresh chives plus more for garnish, optional
- 1 tablespoon finely chopped fresh parsley plus more for garnish, optional
- ½ cup grated parmesan cheese 1 ½ ounces
- ½ teaspoon kosher salt plus more for seasoning fish
- ¼ teaspoon freshly ground black pepper plus more for seasoning fish
Instructions
- Preheat oven to 425°F.
- Line a rimmed baking sheet with parchment paper and place an oven-safe rack inside; spray or brush rack with oil to prevent fish from sticking. (If you don't have an oven-proof cooling rack, you can bake directly on the parchment paper)
- Pat cod fillets dry and rub all over with 1 tablespoon of the olive oil and drizzle with fresh lemon juice. Season lightly with salt and pepper and arrange on rack in baking sheet.
- To a small bowl add panko breadcrumbs, lemon zest, chives, parsley, parmesan cheese, salt and pepper; stir well to combine. Divide panko mixture evenly over the tops of fillets, gently pressing down on the breading to be sure it adheres. Drizzle remaining tablespoon of olive oil evenly over the fillets.
- Bake at 425°F for 12 to 15 minutes, or until breading is crisp and fish flakes easily with a fork. Serve with lemon wedges if desired.
I thought it was delicious, I've been trying out new recipes for cod loins and this is a keeper. The only adjustment I made was coat the cod in butter instead of olive oil, so maybe not quite as healthy as the original recipe.
That's fantastic, Anthony! Great idea to coat in butter - I'll try that next time.
i made this today and I'm eating it from the pan it is so delicious! i followed all the directions and it came out beautifully. The only thing I did differently was I soaked the fish in milk for 20 minutes before I breaded and cooked it.
I'm so happy to hear this, Janet! Thank you for coming back to let me know.
This looks great! I can't wait to try it.
Thanks, Tim!
Gosh, I haven't had cod in years and years. It was something my Dad always made (really well, too!) and I haven't had it since before he passed away. Obviously your recipe is making me feel all sorts of nostalgic! I'm thinking I need to make this delicious recipe, in his honor. 🙂
Oh Cheyanne - I didn't realize that your dad passed away. I'm so sorry. I'm glad this brought back fond memories of something he enjoyed cooking. xo
We've been looking for some low-cal dinners to add to our menu Marissa and this recipe is just the ticket, as we love cod! Thanks for sharing!
My pleasure, Mary Ann! I hope you'll love it.
This sounds like a delicious (and easy) dinner - the perfect way to get back on track after all of the holiday feasting! Happy New Year, Marissa!
Thank you, David! Happy New Year to you!
I rarely think of cheese with fish, but this is certainly the perfect way to do it. The crispness of the crust with the succulent cod is lovely. 🙂 ~Valentina
P.S. Made your Carne Asada again tonight - was requested from my son (again) for dinner for his bday.
aww...that's wonderful to hear, Valentina. Thank you!
Was looking for something light and found this, really enjoyed the topping and the ease of making it.
I'm so happy to hear this, Carmen! Thank you for coming back to let me know.
One of my favourites! Love that crusty topping.
Thanks Angie!