Name: Parmesan Crusted Cod
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 4 cod filets, about 5 ounces each; 1 large egg, beaten; ½ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ teaspoon red pepper flakes; Lemon wedges for serving

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Parmesan Crusted Cod is a light, flavorful dish I love making when I want something quick and satisfying. The cod is tender and flaky, and the savory crust adds the perfect crispy texture. With a punch of garlic, smoked paprika, and red pepper flakes, every bite delivers bold flavor without being heavy. I like to serve it with lemon wedges or a spoonful of tartar sauce, making this dish both elegant and effortless.

Why You’ll Love This Recipe

Quick and Easy: I can go from prep to plate in under 25 minutes—perfect for busy weeknights.
Crispy Without Breadcrumbs: Parmesan gives a crunchy, golden crust that’s low-carb and full of flavor.
Healthy and Satisfying: At just 230 calories per serving, it’s light but never lacking.
Customizable Heat: I can dial up or down the spice level with the red pepper flakes.
Family-Friendly: Even picky eaters love this flavorful fish dish, especially with a side of fries or veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cod filets, about 5 ounces each
1 large egg, beaten
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
Lemon wedges for serving

Directions

I preheat the oven to 425°F and lightly spray a baking sheet with non-stick spray.
In one shallow dish, I beat the egg. In another, I mix the Parmesan, garlic powder, onion powder, smoked paprika, and red pepper flakes.
I dip each cod filet into the egg, then press it into the Parmesan mixture, coating it on all sides.
I place the coated filets on the prepared baking sheet, spacing them evenly.
I bake for 10–12 minutes, until the crust is golden and the fish flakes easily with a fork.
I serve the cod hot with lemon wedges or tartar sauce for a fresh, tangy finish.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Herb Crust: I like to add chopped fresh parsley or basil to the Parmesan for a burst of color and flavor.
Zesty Twist: A little lemon zest in the coating adds a citrusy punch.
Spicy Upgrade: For more heat, I double the red pepper flakes or add a pinch of cayenne.
Alternative Protein: I use the same crust for chicken tenders when I want something different.
Gluten-Free: Since there are no breadcrumbs, this dish is naturally gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I place the cod in a 350°F oven for 8–10 minutes or until warmed through. The oven helps the crust stay crispy—much better than microwaving.

FAQs

Can I use frozen cod?

Yes, I can—just make sure it’s fully thawed and patted dry before breading. Excess moisture will prevent the crust from sticking properly.

Can I make this in the air fryer?

Absolutely. I cook it at 400°F for 8–10 minutes, flipping halfway for even crispiness.

What sides go well with Parmesan Crusted Cod?

I like serving it with roasted asparagus, garlic mashed potatoes, or a fresh green salad. Rice pilaf and steamed broccoli are also great options.

Can I substitute the cod with another fish?

Yes, I often use haddock, tilapia, or halibut. Any firm white fish works well with this method.

How do I keep the coating from falling off?

I press the Parmesan mixture firmly onto the fish and avoid moving it around too much once it’s on the baking sheet. That helps it stay intact and crispy.

Conclusion

Parmesan Crusted Cod is one of those recipes that delivers big results with little effort. I love how simple it is to make, yet it feels special every time I serve it. With its crispy coating, tender fish, and zesty finish, it’s a dish that always hits the mark—whether I’m cooking for myself or a table full of guests.