Why This Parmesan Cod Is Always in My Dinner Rotation
I still remember the first time I tried making oven-baked cod with parmesan crust. It was a chilly Thursday (not that weather really matters, but still) and I'd promised my partner something vaguely healthy but not boring. Cod sounded fancy-ish and, honestly, I had a block of parmesan in the fridge that needed using up. Long story short: my kitchen smelled amazing, my family actually ate seconds, and even my neighbor popped in to ask what was cooking—true story. (I may have wafted the tray near the window on purpose.)
Sometimes I make this just because it takes less effort than finding a new takeout menu. And, let's be honest, there's something so satisfying about that crispy, cheesy coating over flaky cod—better than takeaway fish, in my obviously unbiased opinion.
Why You'll Love This (Or: Why I Keep Making It)
I whip this up when I'm craving something that's comforting but not a full-on calorie bomb. Plus, my family goes absolutely mental for the golden, crunchy bits on top (they actually fight over who gets the extra parmesan crust crumbs). It's also a lifesaver when I'm tired and can't face another rubbery chicken breast.
I used to get annoyed with fish sticking to the pan, but honestly, this recipe is pretty forgiving—even if you forget to grease the tray, it's fine. Sort of. Just scrape up the stuck bits; they're extra crispy anyway!
What You'll Need (And My Favorite Swaps)
- 4 cod fillets (about 150g/5oz each) – I use fresh if I'm feeling flush, but frozen works in a pinch. Haddock's fine too, if that's what's around.
- 1 cup grated parmesan cheese – Fresh is best, but sometimes I just grab the pre-grated stuff. My grandmother used to swear by the expensive kind, but honestly, supermarket parmesan is fine here.
- ½ cup breadcrumbs – Panko makes it crunchier, but I've used regular or even crushed Ritz crackers when desperate.
- 2 tablespoon melted butter – Or olive oil if you want to be a bit fancier or healthier. I once used margarine... would not recommend.
- 1 teaspoon dried Italian herbs – Or just chuck in some dried basil and oregano if you don't have a blend.
- ½ teaspoon garlic powder – Fresh minced garlic works, but it's slightly more work. You get the idea.
- Salt and pepper – Just a pinch or two, to taste.
- Lemon wedges, for serving – Optional, but I think it makes the cod sing.
How To Make Oven-Baked Cod with Parmesan Crust
- Preheat the oven. Set it to 200°C/400°F (or whatever your oven says is close; mine runs a bit hot, so I go a smidge lower sometimes).
- Prep the baking tray. Line it with parchment or foil (less washing up, trust me). Or skip it if you're feeling rebellious, but then… good luck.
- Make the parmesan topping. In a bowl, mix together parmesan, breadcrumbs, melted butter, herbs, garlic powder, salt, and pepper. This is where I usually sneak a taste—quality control, right?
- Arrange the cod. Pat the fillets dry (if you remember) and lay them on the tray. If they're a bit wonky or uneven, don't stress. Real life isn't a cooking show.
- Crust them up. Press a generous spoonful of the parmesan mixture onto each cod fillet. Don't worry if bits fall off—just pile 'em back on. It always looks a bit odd at this stage, but trust me, it sorts itself out in the oven.
- Bake! Pop the tray in the oven for about 12–15 minutes, or until the topping is golden and the fish flakes easily. If the crust isn't crispy enough, sometimes I blast it under the grill for a couple minutes (watch it like a hawk—burned cheese is a sad thing).
- Serve with lemon wedges and whatever sides you fancy. (Potatoes, salad, peas… or just eat it right off the tray. No judgement here.)
Notes from My Kitchen (a.k.a. Stuff I Found Out the Hard Way)
- Don't overbake the cod. I once left it in "just a few extra minutes"—came back to fish jerky. Not ideal.
- If the crust seems a bit loose, just press it down with the back of a spoon before baking. Actually, I find it works better if you kind of mush it on instead of sprinkling.
- You can prep the crust in advance and store in the fridge, but assemble just before baking. Otherwise it goes a bit soggy.
Variations I've Tried (and One That Was a Bit Rubbish)
- Herby: Swap in fresh parsley or dill instead of dried herbs—tastes more spring-y.
- Spicy: Sprinkle in a pinch of chili flakes for a kick. My partner didn't love this, but I did.
- Gluten-Free: Use ground almonds or GF crumbs. Actually, that's pretty good (I tried it for my mate who's coeliac).
- Don't Use Sweet Breadcrumbs: I once used the end of a sweet brioche loaf... not my finest hour. Tasted like dessert fish. Skip that.
Handy Kit (and What to Do If You Don't Have It)
- Baking tray – Any kind will do. If you only have a roasting tin, use that. Or just a big oven-proof dish—I've done it plenty.
- Parchment paper – Nice for no scrubbing, but I've just greased the tray with oil before and it's fine.
- Mixing bowl – Or a big cereal bowl if that's what's clean.
Who really has the time to hunt for fancy gadgets, anyway? My sister uses a pie dish. No one's complained yet.
Storing Your Cod (If There's Any Left)
Pop leftovers in an airtight container in the fridge. They'll keep for up to 2 days, but honestly, in my house it never lasts more than a day! The crust gets a bit less crisp, but it's still delish cold. Or flake it over a salad the next day.
How I Love to Serve This (and When I Get Lazy)
We almost always have this with baby potatoes, a big messy salad, and peas. Sometimes I do chips (fries, if you're across the pond). My mum insists on tartare sauce, but I just like a squeeze of lemon and a grind of black pepper. Oh, and crusty bread to mop up the cheesy bits? Yes, please.
On a Friday, I sometimes just eat it straight from the pan while watching reruns of old British comedies. Not fancy, but very satisfying.
Lessons Learned (Or: How Not to Mess It Up Like I Did)
- Don't rush the preheating—if your oven's still cold, the crust won't crisp. I once tried to save time and got soggy cheese instead.
- Don't skip drying the cod, especially if using frozen. Too much water = sad, steamed fish (trust me, I've done it).
- Actually, don't walk away during the last couple minutes of baking—especially if you put it under the grill. Cheese burns fast.
Real Questions I've Had (and My Honest Answers)
Can I use another fish?
Absolutely, mate! Haddock, pollock, or even tilapia work. Just watch the cooking time—it might be a bit less or more.
What if I don’t have parmesan?
It won’t be quite the same, but you can use pecorino or even a sharp cheddar. Actually, cheddar makes it super gooey (not a bad thing).
Can I make this ahead?
Sort of. You can prep the crust, but don’t put it on the fish till just before baking. Otherwise, it gets a bit mushy and, well, sad.
Is this good for meal prep?
It’s best fresh, but I do like it cold in a sandwich the next day. The crust softens, but the flavor gets even better. Or maybe that’s just me.
Does this freeze well?
Not really. The fish goes a bit... weird. But if you’re determined, wrap it up tight and reheat in the oven. Still, I’d just eat it fresh.
Random Digression (Because Why Not?)
Funny thing, I once tried to impress my in-laws by adding truffle oil to this. Big mistake—overpowered everything. They were polite, but I knew. Sometimes, simple really is best, eh?
If you want to dive deeper into different breadcrumb options, Serious Eats has a great guide. And if you want to geek out about sustainable fish, check out the Good Fish Guide—I try to buy responsibly when I can, though the odd treat fish-and-chip night happens, too.
Anyway, give it a whirl and let me know how yours turns out—or what you swapped in. Cooking’s meant to be fun, after all.
Ingredients
- 4 cod fillets (about 6 oz each)
- ½ cup grated Parmesan cheese
- ⅓ cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2Pat the cod fillets dry with paper towels and season both sides with salt and black pepper.
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3In a small bowl, mix together the grated Parmesan, panko breadcrumbs, chopped parsley, garlic powder, paprika, and olive oil until combined.
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4Place the cod fillets on the prepared baking sheet. Spoon the Parmesan mixture evenly over the top of each fillet, pressing gently to adhere.
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5Bake in the preheated oven for 16-18 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
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6Serve immediately with lemon wedges on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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