Fish
Parmesan-Crusted Cod
Cod fillets topped with a creamy Parmesan-panko crust and baked until golden and flaky.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 4
- Level
- Easy
A thin spread of mayonnaise helps the cheesy crust stick and keeps the cod moist in a hot oven. Pat the fillets very dry first so the topping crisps instead of steaming. The fish is done when it reaches 145°F (63°C), or flakes easily and is opaque.
Ingredients
Serves 4
Directions
- Heat the oven to 425°F (220°C) and line a baking sheet with parchment. Brush the parchment lightly with the oil.
- Pat the cod very dry with paper towels. Season both sides with the salt and pepper and set on the sheet.
- Stir the mayonnaise, Parmesan, garlic powder, parsley and paprika together. In a separate small bowl, toss the panko with a drizzle of oil.
- Spread the mayonnaise mixture over the top of each fillet in an even layer, then press the panko on top.
- Bake 12 to 15 minutes, until the crust is golden and the fish reaches 145°F (63°C) or flakes easily and is opaque. Broil 1 minute for extra color if needed.
- Serve right away with lemon wedges.
Tips and make-ahead notes
- Haddock, halibut or pollock work in place of cod.
- If using frozen fillets, thaw them fully in the fridge and pat very dry.
Nutrition per serving
- Calories
- 380
- Carbohydrates
- 6g
- Protein
- 31g
- Fat
- 26g
- Fiber
- 0g
- Sodium
- 650mg
Estimated. Values change with brands, portion sizes and substitutions.
