This is the kind of weeknight dinner that feels like a treat but takes hardly any effort. Tender cod, a golden Parmesan crust, and bright lemon—everything works together in the best way. The fish stays juicy, the topping turns crisp, and the whole kitchen smells amazing.
If you’re new to cooking fish at home, this is a forgiving place to start. And if you’re already a fan, this version might become your new go-to.
What Makes This Recipe So Good
- Fast and simple: From start to finish, you’re looking at about 25 minutes. Most of that is oven time.
- Big flavor, minimal fuss: Parmesan, garlic, and lemon build rich flavor without a long ingredient list.
- Consistently juicy: Cod is lean but tender.
The crust locks in moisture so the fish doesn’t dry out.
- Great texture: A crisp top against flaky fish gives every bite a little crunch and a lot of satisfaction.
- Flexible: Works with fresh or thawed frozen cod, and the topping handles swaps like panko for breadcrumbs or different herbs.
Ingredients
- 1.5 to 2 pounds cod fillets (about 4 pieces), skinless if possible
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, plus more for the pan
- 3/4 cup finely grated Parmesan cheese
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest (from 1 lemon)
- 1–2 tablespoons fresh lemon juice, plus wedges for serving
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons melted unsalted butter (optional but great for extra browning)
How to Make It
- Heat the oven: Preheat to 425°F (220°C). Lightly oil a baking sheet or line it with parchment. A hot oven is key for a crisp crust.
- Prep the fish: Pat the cod dry with paper towels.
This helps the crust stick and crisp. Season both sides with salt and pepper.
- Mix the crust: In a bowl, combine Parmesan, panko, garlic, lemon zest, parsley, and red pepper flakes if using. Stir in olive oil and melted butter.
The mixture should feel like damp sand that clumps when pressed.
- Add tang: Whisk Dijon and lemon juice together in a small dish. Brush or dab this lightly over the top of each cod fillet. It adds flavor and helps the crust adhere.
- Crust the cod: Press the Parmesan mixture firmly onto the top of each fillet.
Aim for an even layer about 1/4 inch thick. Don’t coat the bottom—leave that bare so the fish can release moisture.
- Bake: Place fillets on the prepared sheet. Bake 10–14 minutes, depending on thickness.
Cod is done when it flakes easily and reaches an internal temperature of 130–135°F for medium, 140°F for fully cooked.
- Optional broil: If the top isn’t browned, switch to broil for 1–2 minutes. Watch closely to avoid burning.
- Finish and serve: Squeeze a little fresh lemon over the top. Serve with extra wedges, a green salad, or roasted veggies.
Keeping It Fresh
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
The crust softens slightly, but flavor stays strong.
- Reheating: Warm in a 350°F (175°C) oven or toaster oven for 8–10 minutes to revive the crust. Avoid the microwave—it makes the fish rubbery and the topping soggy.
- Make-ahead: You can mix the crust up to 24 hours ahead and refrigerate. Don’t crust the fish until just before baking.
- Freezing: Cooked cod doesn’t freeze well with a breadcrumb topping.
If you must, freeze the raw crust mixture separately and use it fresh on thawed fish.
Why This is Good for You
- Lean protein: Cod is low in fat but rich in protein, which helps keep you full and supports muscle health.
- Vitamins and minerals: Cod offers B vitamins and selenium, while Parmesan adds calcium and a bit of extra protein.
- Less oil, more flavor: The crust adds richness and crunch without deep-frying. A small amount of olive oil and butter goes a long way.
- Balanced plate: Pair with leafy greens, roasted broccoli, or a citrusy slaw to add fiber and color.
What Not to Do
- Don’t skip drying the fish: Excess moisture stops the crust from sticking and crisping.
- Don’t overbake: Cod goes from juicy to dry quickly. Start checking at 10 minutes, especially for thinner pieces.
- Don’t pile on a wet crust: Too much lemon or oil in the topping makes it soggy.
The mixture should be crumbly, not paste-like.
- Don’t crowd the pan: Give the fillets space so heat circulates and the tops brown evenly.
- Don’t forget the salt: Parmesan is salty, but the fish still needs a light seasoning for balance.
Variations You Can Try
- Herb lovers: Add chopped dill, chives, or basil to the crust for fresh, bright flavor.
- Spicy kick: Stir in a pinch of smoked paprika or cayenne for warmth and color.
- Gluten-free: Use gluten-free panko or crushed gluten-free crackers.
- Citrus twist: Swap lemon for lime and add a little lime zest to the topping.
- Garlic-parm upgrade: Use roasted garlic instead of raw for a sweeter, deeper garlic note.
- Different fish: Try haddock, halibut, or tilapia. Adjust timing for thickness—thinner fillets cook faster.
- Sheet-pan dinner: Add asparagus or thin-sliced potatoes to the pan. Start the veggies first, then add the cod for the last 12 minutes.
FAQ
How do I know when the cod is done?
It should flake easily with a fork and look opaque, not translucent.
If you have a thermometer, aim for 130–135°F for moist, medium doneness or up to 140°F if you prefer it more well done.
Can I use frozen cod?
Yes. Thaw it fully in the fridge, then pat very dry before seasoning. Frozen fish releases more moisture, so drying is extra important for a crisp crust.
Is Parmesan from the green can okay?
It works in a pinch, but freshly grated Parmesan melts and browns better.
If using pre-grated, choose a finer shred and reduce the salt slightly.
What can I use instead of panko?
Regular breadcrumbs, crushed crackers, or even almond flour can work. Panko gives the best crunch, but the others still deliver a tasty crust.
Can I make it dairy-free?
Swap the Parmesan for a dairy-free hard “cheese” alternative and skip the butter. Use a bit more olive oil to help the topping brown.
What side dishes go well with this?
Try roasted asparagus, garlicky green beans, a simple arugula salad with lemon vinaigrette, or baby potatoes tossed with olive oil and herbs.
How do I keep the crust from falling off?
Dry the fish well, brush on a thin layer of Dijon-lemon mix, and press the topping firmly so it adheres.
Avoid moving the fillets around once crusted.
Wrapping Up
Baked cod with a Parmesan crust is one of those recipes that proves simple food can still feel special. You get crisp, savory flavor on top and tender, flaky fish underneath with almost no hassle. Keep a few fillets in the fridge or freezer, stock the pantry with panko and Parmesan, and you’re never far from an easy, feel-good dinner.
Add a squeeze of lemon, a fresh side, and you’ve got a meal that fits any night of the week.