Lemon Parmesan Cod

Lemon Parmesan Cod is a quick and flavorful dish featuring tender cod fillets topped with a zesty lemon-parmesan crust. Baked to golden perfection, it’s the ideal balance of light, crispy, and savory.

Why You’ll Love This Recipe

• Ready in under 30 minutes
• Crispy parmesan topping adds rich flavor
• Mild and flaky cod is great for picky eaters
• Healthy and high in protein
• Simple ingredients and minimal cleanup

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cod fillets (5–6 oz each), fresh or thawed
• ½ cup grated Parmesan cheese
• ⅓ cup panko breadcrumbs or regular breadcrumbs
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced (or ½ teaspoon garlic powder)
• 2 tablespoons olive oil or melted butter
• Salt and pepper, to taste
• Lemon wedges, for serving
• Optional: pinch of paprika or Italian seasoning

directions

this recipe

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, combine the Parmesan, breadcrumbs, lemon zest, parsley, garlic, olive oil or butter, salt, and pepper. Mix until crumbly.
3. Pat the cod fillets dry and place them on the baking sheet.
4. Press the breadcrumb mixture evenly over the top of each fillet.
5. Drizzle a little more olive oil or butter over the crust for extra crispiness.
6. Bake for 12–15 minutes or until the fish flakes easily with a fork and the crust is golden.
7. Serve hot with lemon wedges and a sprinkle of parsley.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 22–25 minutes

Variations

• Use gluten-free breadcrumbs for a gluten-free version
• Swap parsley for dill or chives
• Add a pinch of red pepper flakes for heat
• Try mayo as a base under the crust for added moisture
• Use vegan Parmesan for a dairy-free option

storage/reheating

• Store leftovers in the fridge for up to 3 days in an airtight container
• Reheat in a 350°F oven for 10 minutes or in an air fryer for a crispier crust
• Avoid microwaving to maintain texture
• Freeze for up to 1 month and reheat from thawed for best results

FAQs

Can I use frozen cod?

Yes, just make sure it’s fully thawed and patted dry before baking to ensure a crisp crust.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs or crushed crackers can work, though panko gives the best crunch.

How do I know when the cod is done?

The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I make this recipe dairy-free?

Yes, use a dairy-free Parmesan substitute or skip the cheese and add more seasoning.

What sides go well with Lemon Parmesan Cod?

Roasted vegetables, couscous, rice pilaf, or a fresh green salad are great options.

Is this recipe kid-friendly?

Yes, the mild flavor of cod and the cheesy crust are usually a hit with kids.

Can I prepare it ahead of time?

You can mix the topping and prep the fish ahead, but bake just before serving for best texture.

Can I air fry this recipe?

Yes, air fry at 400°F for about 8–10 minutes until the crust is golden and the fish is cooked through.

What can I substitute for cod?

Haddock, tilapia, or halibut are good alternatives that also bake well.

How do I make the crust extra crispy?

Ensure the fish is dry, press the topping firmly, and finish under the broiler for 1–2 minutes if desired.

Conclusion

Lemon Parmesan Cod is a deliciously simple meal that’s full of flavor and texture. It’s fast enough for a weeknight dinner and elegant enough for guests. With a crispy topping and tender, flaky fish, it’s a healthy and satisfying way to enjoy seafood any day of the week.

Print