Description
A delicious and easy recipe for Parmesan Crusted Cod with a savory, crunchy topping and bright lemon accents.
Ingredients
Scale
- 6 ounces (about 170 grams) cod fillets, fresh or properly thawed if frozen
- 2 teaspoons (10 ml) extra virgin olive oil
- ⅓ cup (30 grams) grated Parmesan cheese, preferably freshly grated
- ⅓ cup (30 grams) panko breadcrumbs
- 1 lemon, zested and juiced
- Parsley and lemon wedges, for garnish
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Step 1: Preheat your oven to 425°F (218°C). This ensures the cod cooks evenly and achieves a flaky texture.
- Step 2: Lightly spray the baking dish with cooking spray to prevent sticking and allow easy serving.
- Step 3: Drizzle a thin layer of extra virgin olive oil evenly over the cod fillets to help the seasoning and crust adhere and keep the fish moist during baking.
- Step 4: Sprinkle salt and pepper generously over the cod, distributing seasoning evenly for balanced flavor.
- Step 5: In a mixing bowl, combine ⅓ cup panko breadcrumbs, ⅓ cup grated Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and the zest from one lemon. This dry mixture will form a flavorful, crispy crust.
- Step 6: Spread the crust mixture evenly over the top of each cod fillet, pressing lightly so it adheres fully and covers the surface for uniform flavor and texture.
- Step 7: Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the cod is opaque in the center and flakes easily with a fork. To check doneness, insert a fork at 10 minutes and look for flaky flesh and no translucency. Do not overcook to maintain moisture.
- Step 8: For a crispier, golden crust, switch your oven to broil for the last 1-2 minutes of cooking. Watch closely to prevent burning as broilers can cook very quickly.
- Step 9: Remove from the oven and garnish with fresh parsley and lemon wedges before serving to add freshness and color.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day to retain crispness and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days, making sure the fish is completely cool before sealing.
- Freezing: Wrap tightly with plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use fresh, firm cod fillets that have a bright white color and a clean ocean scent for best flavor and texture.
- Use freshly grated Parmesan cheese when possible for stronger flavor and better crust texture; pre-grated is convenient but less flavorful.
- Panko breadcrumbs create a lighter, crunchier crust than traditional breadcrumbs.
- Olive oil should be extra virgin for flavor and proper browning; avoid refined oils.
- Fresh garlic minced can be used instead of garlic powder for a more aromatic result if preferred.
- If the crust browns too quickly during baking, tent the cod loosely with foil about 5 minutes into cooking to prevent over-browning while allowing the fish to cook evenly.
- Should the cod stick to the baking dish, ensure to spray it lightly again just before placing the fish.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified