Buttery, Flaky Parmesan Crusted Cod with Tartar Sauce
My version of classic New England Parmesan-Crusted Cod is crisp on the outside, tender and flaky inside, and ready in just 30 minutes. Fresh cod is coated in a savory Parmesan-panko crust, pan-seared until golden, then finished in the oven for perfectly cooked fish every time. An easy, impressive dinner (even kids love this one!) that pairs well with just about anything.
Servings: 4 servings
Calories: 392kcal
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
Calories: 392kcal | Carbohydrates: 12g | Protein: 39g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 1170mg | Potassium: 803mg | Fiber: 2g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 21mg | Calcium: 285mg | Iron: 2mg
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