This crispy, buttery parmesan cod bakes in 10 minutes with a quick broil for golden edges. It’s light, lemony, and made in 1 pan—perfect for busy nights. I used frozen cod fillets (thawed in 20 minutes) and had dinner ready fast.
It feels fancy but is super beginner-friendly, just like my cod in foil or Asian style baked trout.
Ingredients for Baked Crusted Cod
- Cod fillets – I used frozen cod, thawing takes just 20 minutes!
- Lemon juice – Adds brightness and freshness. Always use freshly squeezed if you can!
- Olive oil + butter – For richness and to help the crust crisp up.
- Garlic – Minced and added to the pan for that delicious aroma and flavor.
- Breadcrumbs – I used regular, but panko would work too for an extra crunchy topping.
- Parmesan cheese – Use finely grated parmesan for even coating. Adds a salty, nutty flavor.
- Flour – Helps the crust stick to the fish and adds a little crunch.
- Paprika, garlic powder, salt, black pepper – These seasonings bring warmth and a savory kick.
- Parsley – Chopped and added to the crust for fresh color and flavor.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Baked Cod
- Preheat oven: Set to 400°F and lightly oil a cast iron or oven-safe skillet.
- Make the lemon butter sauce: Whisk together lemon juice, 2 tablespoons olive oil, and melted butter in a small bowl. Set the minced garlic aside for now.
- Mix the coating: In another bowl, stir together breadcrumbs, parmesan, flour, paprika, garlic powder, salt, pepper, and parsley.
- Coat the fish: Pat the cod fillets dry. Dip each one into the lemon butter sauce, then into the breadcrumb mixture, pressing gently to coat. Shake off the excess.
- Add to skillet: Pour the remaining lemon butter sauce into the skillet and stir in garlic. Place the coated cod fillets into the pan.
- Bake: Bake for 10 minutes, then switch to broil for the last 2 minutes to get the crust golden and crisp.
- Serve: Spoon some of the lemon-garlic sauce from the pan over each fillet. Serve warm.
Is it okay to skip the broil step?
Technically yes, but I highly recommend it! It gives the coating that golden, crisp finish.
Tips
- Use thawed fish – Frozen cod works great but thaw completely and pat dry for best results.
- Don’t skip the broil – It gives the top that irresistible crisp.
- Try panko – For a crunchier crust, panko breadcrumbs are a great swap.
- Add zest – A little lemon zest in the coating boosts flavor.
- Make it spicy – Add a pinch of cayenne or chili flakes to the breadcrumbs.
- Use fresh herbs – Basil, dill, or thyme can be mixed in with parsley.
- Grate your own parmesan – It melts and browns better than pre-shredded.
- Cook time may vary – Thicker fillets might need a minute or two longer.
- Use another white fish – Haddock, tilapia, or halibut work too.
- Pair it with a side sauce – Garlic aioli or tartar sauce is great for dipping!
What To Serve With Baked Parmesan Crusted Cod
I love serving this cod with light, fresh sides that don’t overpower the flavor:
- Sautéed green beans
- Roasted baby potatoes
- Roasted asparagus
- Simple arugula salad
- Cauliflower rice, cilantro rice or turmeric rice
Storing Leftovers
- To Store. Keep leftovers in an airtight container in the fridge for up to 2 days.
- To Make Ahead. You can mix the coating and prep the sauce ahead. Don’t coat the fish until ready to bake.
- To Reheat. Reheat in a skillet or oven at 350°F until warmed through. Avoid the microwave to keep the crust crispy.
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Recipe Card
Baked Parmesan Crusted Cod (with Lemon and Butter)
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INGREDIENTS
- 5 cod fillets, about 5-6 ounces each
Lemon Butter Sauce
- 4 tablespoon lemon juice
- 2 tablespoon olive oil
- 2 tablespoon butter, melted
- 4 teaspoon garlic, minced
Breadcrumb Coating
- ½ cup breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon salt
- 2 tablespoon flour, all purpose
- ⅛ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅓ cup parmesan, finely grated
- 4 tablespoon parsley, finely chopped
INSTRUCTIONS
- Preheat oven: Set to 400°F and lightly oil a cast iron or oven-safe skillet.
- Make the lemon butter sauce: Whisk together lemon juice, 2 tablespoons olive oil, and melted butter in a small bowl. Set the minced garlic aside for now.4 tablespoon lemon juice, 2 tablespoon butter, 2 tablespoon olive oil
- Mix the coating: In another bowl, stir together breadcrumbs, parmesan, flour, paprika, garlic powder, salt, pepper, and parsley.½ cup breadcrumbs, ½ teaspoon salt, 2 tablespoon flour, ⅛ teaspoon black pepper, ½ teaspoon garlic powder, ⅓ cup parmesan, 4 tablespoon parsley, 1 teaspoon paprika
- Coat the fish: Pat the cod fillets dry. Dip each one into the lemon butter sauce, then into the breadcrumb mixture, pressing gently to coat. Shake off the excess.5 cod fillets
- Add to skillet: Pour the remaining lemon butter sauce into the skillet and stir in garlic. Place the coated cod fillets into the pan.4 teaspoon garlic
- Bake: Bake for 10 minutes, then switch to broil for the last 2 minutes to get the crust golden and crisp.
- Serve: Spoon some of the lemon-garlic sauce from the pan over each fillet. Serve warm.
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Yes—use gluten-free breadcrumbs and flour.
It should flake easily with a fork and reach an internal temp of 145°F.
Yes! Just thaw completely and pat dry before coating.
Reheat in the oven or a skillet to keep the crust from getting soggy.
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