Parmesan Crusted Cod Recipe
If you’ve been searching for a irresistibly satisfying weeknight dinner that’s as easy as it is delicious, this Parmesan Crusted Cod is about to become your new go-to. Tender, flaky cod fillets get a golden, crispy coating of savory Parmesan, buttery breadcrumbs, and a hint of Dijon and garlic, making each bite pure comfort. The best part? It comes together with just a handful of kitchen staples in under 30 minutes. Whether you’re a seasoned seafood lover or just looking to shake up your usual dinner routine, the bright flavors and crisp texture of Parmesan Crusted Cod will have everyone at the table asking for seconds.
Ingredients You’ll Need
The beauty of Parmesan Crusted Cod lies in its simple, carefully chosen ingredients. Each one plays an important role in creating layers of flavor, just the right amount of crunch, and that irresistible golden color on top.
- Cod fillets: Mild, flaky, and perfect for soaking up vibrant flavors without overpowering the dish; fresh or thawed from frozen both work well.
- Parmesan cheese: The nutty, salty punch from freshly grated Parmesan is what makes the crust wonderfully savory and crisp.
- Breadcrumbs (plain or panko): Adds that crunchy bite and golden finish—use panko for extra crispness.
- Garlic powder: Infuses the crust with subtle warmth and a touch of depth without overwhelming the fish.
- Paprika: A dash lends gentle smoky sweetness and a lovely pop of color to the crust.
- Salt: Essential for balance; enhances every flavor in the crust and fish.
- Black pepper: Complements the Parmesan and brings just the right amount of gentle heat.
- Mayonnaise: Creates a luscious layer that helps the crust stick and keeps the cod moist while baking.
- Dijon mustard: Adds a tangy, refined kick that cuts through the richness and brightens up the whole dish.
- Olive oil: Drizzled on top for extra golden crispiness and subtle fruity notes.
- Lemon wedges & chopped parsley (optional): For serving—tangy freshness and a pop of color that brings everything together.
How to Make Parmesan Crusted Cod
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 400°F (200°C) so it’s hot and ready when your cod goes in. Line a baking sheet with parchment paper for easy cleanup, or give it a light brush of oil to prevent sticking. This step ensures your Parmesan Crusted Cod develops that beautifully crisp base.
Step 2: Mix Up the Crusty Topping
In a small bowl, stir together the grated Parmesan, breadcrumbs, garlic powder, paprika, salt, and black pepper. This blend creates the signature crust—each ingredient plays a part: the Parmesan and breadcrumbs crisp up together, while the spices bring that extra dimension of taste and appeal.
Step 3: Combine Wet Ingredients
Grab another bowl and whisk together the mayonnaise and Dijon mustard until smooth. This dynamic duo acts as the glue, helping your crust stick to the fish while infusing every bite with creamy tang and depth.
Step 4: Coat the Cod
Pat your cod fillets dry with paper towels—it’s key for a crisp, golden coating. Arrange them on your prepared baking sheet and brush the top of each fillet generously with the mayo-mustard mixture. Don’t worry about being too precise—the more you add, the tastier each bite will be!
Step 5: Add the Parmesan Crust
Sprinkle the Parmesan breadcrumb mixture evenly over the fillets. Press gently so it adheres, forming a thick, satisfying layer on top. This is where all the magic (and crunch) happens for your Parmesan Crusted Cod.
Step 6: Drizzle and Bake
Give each fillet a light drizzle of olive oil. This guarantees an extra-crispy, golden finish. Slide the tray into your preheated oven and bake for 12 to 15 minutes, or until the cod flakes easily with a fork and the crust is gorgeously golden. For an even crispier top, feel free to broil for the final 1–2 minutes—just keep an eye on it.
How to Serve Parmesan Crusted Cod
Garnishes
When your Parmesan Crusted Cod comes out of the oven, a final flourish of fresh lemon wedges and a sprinkle of chopped parsley does wonders. The lemon adds a burst of brightness that balances the richness, while parsley brings a hint of herbal freshness and gorgeous green color.
Side Dishes
This dish pairs beautifully with a whole rainbow of sides! Fancy something classic? Try buttery mashed potatoes or simple steamed veggies. Craving crunch? A crisp green salad or roasted asparagus is perfect. Even fluffy rice or herbed couscous make delicious accompaniments that don’t overshadow the star of the plate.
Creative Ways to Present
Turn Parmesan Crusted Cod into the centerpiece of a vibrant dinner spread by serving it over a bed of lemony arugula or atop a grain bowl with farro, cherry tomatoes, and a yogurt-dill sauce. For an appetizer twist, cut into bite-sized pieces and arrange on a platter with toothpicks and a creamy mustard dip.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which isn’t always guaranteed!), let your fillets cool to room temperature, then store them in an airtight container in the fridge for up to 2 days. The crust will soften slightly, but the flavor remains superb.
Freezing
You can freeze cooked Parmesan Crusted Cod by wrapping each cooled fillet tightly in foil or plastic wrap, then sealing in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the best texture.
Reheating
To revive that crispy crust, reheat the cod in a 375°F (190°C) oven for about 10 minutes. Avoid microwaving if possible, as this tends to soften the topping. The oven helps keep the crust crunchy and the fish inside tender.
FAQs
Can I use a different fish for Parmesan Crusted Cod?
Absolutely! This recipe works wonderfully with other mild, flaky white fish like tilapia, haddock, or even pollock. Just make sure to adjust your cooking time if the fillets are thinner or thicker than cod.
How do I know when the cod is done?
Your cod is ready when it turns opaque, flakes easily with a fork, and the crust is a gorgeous golden brown. Twelve to fifteen minutes is perfect for average fillets, but if your pieces are thicker, add another minute or two.
Is it necessary to use both mayonnaise and Dijon mustard?
Yes, this duo really brings the crust together. The mayo keeps the fish juicy and helps the topping stick, while the Dijon provides a subtle tang that elevates the whole Parmesan Crusted Cod experience. Feel free to use low-fat mayo if you prefer.
What’s the best way to make the crust extra crispy?
Panko breadcrumbs and a generous drizzle of olive oil are your friends here! For even more crunch, switch your oven to broil for the final minute or two, watching closely so the crust doesn’t burn.
Can I prepare any parts of this recipe ahead of time?
You can absolutely mix together the Parmesan breadcrumb topping and the mayo-mustard blend a day ahead. Store separately in the fridge, then assemble and bake your Parmesan Crusted Cod just before serving for maximum crunch.
Final Thoughts
You’re just one quick bake away from a dish that’s light, flavorful, and completely crave-worthy. Give Parmesan Crusted Cod a try—you might just find it becomes your top pick for busy nights and special occasions alike. Happy cooking!
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Parmesan Crusted Cod Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Parmesan Crusted Cod recipe is a delightful way to enjoy tender cod fillets with a crispy, flavorful crust. Baked to perfection, this dish is easy to prepare and makes for a satisfying main course.
Ingredients
Cod:
- 4 cod fillets (about 6 oz each)
Crust Mixture:
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (plain or panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Other:
- 1 tablespoon olive oil
- lemon wedges and chopped parsley for serving (optional)
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and prepare a baking sheet.
- Mix Crust: Combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper in a bowl.
- Prepare Sauce: Mix mayonnaise and Dijon mustard in another bowl.
- Coat Cod: Pat dry cod fillets and place on baking sheet. Brush with sauce mixture.
- Add Crust: Top each fillet with the Parmesan breadcrumb mixture, pressing lightly. Drizzle with olive oil.
- Bake: Bake for 12–15 minutes until fish is cooked and crust is golden.
- Serve: Serve hot with lemon wedges and parsley.
Notes
- This recipe can be made with other white fish like tilapia or haddock.
- For a crispier crust, broil for 1–2 minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 1g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg
