In just 30 minutes, you can have this easy, flavorful Parmesan-Crusted Cod on the table. The topping is made from simple 4 ingredients you likely already have on hand: Parmesan cheese, panko breadcrumbs, chopped fresh parsley, and lemon zest. It’s straightforward and easy, but flavorful! The cod is pan-seared to start, then transferred to an oven to finish. This ensures that the coating is crispy, while the fish remains tender and flaky.
The result is a dish that’s both comforting and elegant, with a delightful crunch and burst of flavor in every bite! Our preferred way to serve it? With homemade tartar sauce!
If you love this recipe, you might like to try one of these next: Tender Baked Cod With Panko and Ritz Crackers, Tender, Flaky Mediterranean Baked Cod, Crispy Pan Seared Salmon with Lemon Parmesan Sauce. Or check out all of our easy seafood recipes for more dinner inspiration!
What’s In Parmesan-Crusted Cod?
You’ll need just 4 simple ingredients for the Parmesan cheese and breadcrumb topping. We’re including some serving suggestions below to enhance the flavor of the cod, but you can certainly omit if you like.
- Cod: For this recipe, we’re using a 1½ lb cod loin that’s cut into 4 equal pieces. You can also use one large fillet as long as it fits in your pan. Season this well with Kosher salt and black pepper.
- Parmesan topping: Grated Parmesan cheese, panko breadcrumbs, fresh parsley, and lemon zest.
- Neutral oil and olive oil: One is used to cook the fish, while the other is drizzled on top to help crisp the crunchy coating.
- For serving: Capers, flaky sea salt, lemon wedges, and… tartar sauce!
- Homemade tartar sauce: Mayonnaise, sweet pickle relish, Dijon mustard, shallot, lemon juice, Kosher salt, and black pepper. Tangy and delicious!
How To Make Parmesan-Crusted Cod
- Preheat your oven to 400°F (200°C). Pat the fish dry on all sides with paper towels, then season generously with Kosher salt and black pepper.
- Make the tartar sauce. Combine mayo, sweet pickle relish, Dijon, chopped shallot, lemon juice, Kosher salt, and black pepper in a bowl. Stir well, then refrigerate.
- Make the Parmesan topping. In a shallow bowl, combine the panko, parmesan, parsley, and lemon zest. It’s gonna smell phenomenal already!
- Coat the fish. Dredge each fillet in the parmesan mixture on one side, pressing firmly to make sure it sticks.
- Pan-sear. Heat a large skillet over medium-high heat, then add 2 tablespoons neutral oil. When hot, add the cod fillets, panko side facing up. Reduce the heat to medium, then cook for 3-4 minutes, or just until the bottom begins to firm up. Drizzle a little olive oil on top of each fillet, then transfer to an oven.
- Finish in the oven. Cook for an additional 6-8 minute, or until the fish is opaque, the crust is golden brown, and the cod flakes easily with a fork. Sprinkle with flaky sea salt, then serve with capers, tartar sauce, and lemon wedges!
For a slightly more indulgent cod recipe, you may like my beer battered fish and chips! The crispy coating is earth shatteringly crispy!
Expert Tips
- Use fresh cod for the best flavor and texture. If frozen, thaw completely and pat dry before using.
- To ensure an even coating, press the Parmesan mixture firmly onto the cod fillets.
- Don’t overcook the fish! It’s done when it flakes easily with a fork and is opaque throughout.
- Want a kick? Add a generous pinch of cayenne pepper to the crust for a spicy twist.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Assemble the coated cod on the baking sheet and store it in the fridge for up to 24 hours before baking. Just take it out about 30 minutes before cooking to bring it to room temperature.
- Leftovers and storage: Store leftover parmesan-crusted cod in an airtight container in the fridge for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) until warmed through.
- To freeze: Allow to cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
For information on how to make-ahead and store leftover tartar sauce, see here.
Serving Suggestions
What does this fish dish not go well with?! It’s great alongside vegetables, salad, potatoes, rice… you name it, it probably works. A few of my favorites to make this a complete meal:
- Potatoes: Crispy Roasted Duck Fat Potatoes or Crispy Smashed Potatoes With Feta & Dill
- Salad: 5-Minute Arugula Salad with Parmesan or this No Cook Kale and Brussels Sprout Salad
- Vegetables: 15-Minute Blistered Haricots Verts, Roasted Broccolini with Garlicky Breadcrumbs, Sicilian Cauliflower with Raisins & Pine Nuts
Substitutions To Try
- Don’t have parsley? Fresh basil or thyme also work well.
- Instead of grated Parmigiano Reggiano, you van use Pecorino Romano.
- Seafood: Instead of cod, consider this same topping on oven-baked haddock, halibut, or tilapia. Really any flaky white fish will work. The problem with very thing fish fillets like flounder or sole is that the Parmesan crust topping will sometimes be thicker than the fish, so the cook time is off.
- No panko? Traditional breadcrumbs work just fine.
This would be a great gateway seafood recipe to try with kids. It’s really mild and approachable. I hope you give it a try soon!
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Buttery, Flaky Parmesan Crusted Cod with Tartar Sauce
Equipment
Ingredients
- 1½ lb cod loin, cut into 4 equal pieces
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ¾ cup Parmigiano Reggiano, grated
- ¾ cup panko breadcrumbs
- ¼ cup fresh parsley, finely chopped
- 1 lemon, zested, about 2 tsp, then cut into wedges for serving
- 2 Tbsp neutral oil, such as grapeseed, avocado, canola, or vegetable oil
- 2 Tbsp olive oil
- 2 Tbsp capers, drained
- Flaky sea salt, for serving
- Tartar sauce, for serving
Instructions
- Season the cod. Preheat an oven to 400°F (205°C). Pat the cod pieces dry with a paper towel, then season on all sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- If you haven't already, make the tartar sauce.
- Make the Parmesan topping. In a large bowl, combine ¾ cup grated Parmesan, ¾ cup panko breadcrumbs, ¼ cup chopped parsley, and 2 tsp lemon zest, then stir to thoroughly mix.
- Coat the fish. Press each piece of cod firmly into the parmesan topping to coat on one side.
- Start on a stove top. Heat 2 Tbsp neutral oil over medium-high heat in a large skillet. When very hot, add the cod fillets, panko side facing up. Reduce the heat to medium, then cook for 3-4 minutes, or until the fish begins to firm up around the bottom. Drizzle the top of the fish with 1-2 Tbsp olive oil (this will help crisp up the topping).
- Finish in an oven. Transfer to the preheated oven and cook for 7-9 minutes, or until the fish is fully cooked and the topping has turned golden brown and crispy. Transfer to a serving plate with a fish spatula. Sprinkle with a pinch of flaky sea salt, then serve immediately with capers, tartar sauce, and lemon wedges!
Notes
- Nutrition facts do not include tartar sauce.
- Make-ahead: Assemble the coated cod on a baking sheet, then store in a fridge (covered) for up to 24 hours before baking. Take it out 30 minutes before cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) until warmed through.
- To freeze: Allow to cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Photography by: Megan McKeehan
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