Parmesan Crusted Cod
A simple, crispy Parmesan crusted cod baked in the oven with a golden cheese and breadcrumb topping. Tender fish, crunchy coating, and bright lemon on top make this an easy weeknight dinner that tastes restaurant-worthy without much effort.
Ingredients
- 4 fillets cod (about 5–6 oz each, skinless if possible)
- 2 tbsp olive oil, plus more for greasing the baking sheet
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup plain breadcrumbs
- 1 tsp dried Italian seasoning
- 1/4 tsp paprika
- 1 tbsp chopped fresh parsley (optional, for serving)
- 4 wedges lemon (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with a little olive oil and set it aside.
- Pat the cod fillets dry on both sides with paper towels. This helps the coating stick and keeps the fish from steaming instead of baking.
- In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- Place the cod fillets on the prepared baking sheet. Brush the tops and sides of each fillet generously with the olive oil, lemon, and Dijon mixture.
- In another bowl, stir together the grated Parmesan cheese, plain breadcrumbs, dried Italian seasoning, and paprika until everything is evenly mixed.
- Spoon the Parmesan breadcrumb mixture over the top of each cod fillet, pressing it lightly with your fingers so it sticks and forms an even crust.
- Transfer the baking sheet to the preheated oven and bake for 12–15 minutes, or until the cod flakes easily with a fork and the Parmesan crust is golden and crisp.
- Remove the Parmesan crusted cod from the oven and let it rest for 2–3 minutes. Sprinkle with chopped fresh parsley if using, and serve each fillet with a lemon wedge on the side.