Donna why make this recipe
This Crispy Baked Cod is quick, light, and full of flavor. It gives you a crunchy outside and flaky fish inside. You can make it on a weeknight or for guests. It is healthier than deep frying and uses simple ingredients.
introduction
This recipe uses panko and Parmesan for a crisp crust. Lemon and parsley add fresh taste. The oven cooks the cod evenly and keeps it moist. The steps are easy to follow and do not take long.
how to make Crispy Baked Cod
- Preheat the oven and prepare a baking sheet.
- Dry and season the cod fillets.
- Mix the panko, Parmesan, parsley, lemon zest, and spices.
- Add olive oil to the crumbs and toss until crumbly.
- Press the fish into the crumbs so the coating sticks well.
- Bake until the cod flakes easily and the top is golden.
- Squeeze lemon juice on the fish and serve right away.
Ingredients :
- 4 cod fillets (approximately 1.5 pounds total)
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 lemon, zested and juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- Cooking spray or extra olive oil for greasing
Directions :
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it with cooking spray or a bit of olive oil.
- Pat the cod fillets dry with paper towels and season them lightly with salt and pepper on both sides.
- In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, garlic powder, onion powder, and paprika.
- Drizzle the olive oil over the breadcrumb mixture and toss until the mixture is evenly coated and crumbly.
- Press each cod fillet into the breadcrumb mixture, turning to coat all sides and ensuring an even, thick layer of breadcrumbs adheres to each fillet.
- Place the coated fillets on the prepared baking sheet, making sure they are spaced apart so they cook evenly.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and the breadcrumb coating is golden brown and crispy.
- Remove the cod from the oven and squeeze fresh lemon juice over the top before serving.
- Serve immediately with your choice of sides, like roasted vegetables or a fresh salad.
how to serve Crispy Baked Cod
Serve the cod hot. Add a lemon wedge on the side. Good sides are roasted vegetables, steamed rice, a green salad, or simple boiled potatoes. A light tartar sauce or plain yogurt with lemon also pairs well.
how to store Crispy Baked Cod
Cool the fish to room temperature for no more than two hours. Store in an airtight container in the fridge for up to 2 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes to keep some crispness. Avoid microwaving, which can make the crust soft.
tips to make Crispy Baked Cod
- Pat the fish very dry so the crumbs stick.
- Press the crumbs firmly on the fillets for a thick crust.
- Use panko for an extra crunchy texture.
- Watch the oven time; cod cooks fast and can dry out.
- If you want extra browning, broil for 1–2 minutes at the end, watching closely.
variation (if any)
- Swap cod for haddock, pollock, or tilapia.
- Add 1 teaspoon Dijon mustard to the olive oil before mixing with crumbs for a tangy crust.
- Add 1/4 teaspoon cayenne for heat.
- Use lemon pepper seasoning instead of plain salt and pepper for a different flavor.
FAQs
Q: Can I use frozen cod?
A: Yes. Thaw in the fridge overnight and pat dry before coating.
Q: Can I make the breadcrumb mix ahead?
A: Yes. Keep the dry mix in an airtight container for 1–2 days. Add the oil just before coating the fish.
Q: How do I know the cod is done?
A: The fish flakes easily with a fork and looks white and opaque inside. The internal temp should reach 145°F (63°C) if you use a thermometer.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers.
Q: Can I bake multiple trays at once?
A: Yes, but rotate trays halfway through to ensure even browning.
Conclusion
For a similar oven-fried approach and extra tips on making crispy fish, see this oven-fried cod recipe on Cooking with Mamma C. For another take on Parmesan-crusted baked cod, check this Crispy Parmesan baked cod guide from To Simply Inspire.
Crispy Baked Cod
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it with cooking spray or a bit of olive oil.
- Pat the cod fillets dry with paper towels and season them lightly with salt and pepper on both sides.
- In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, garlic powder, onion powder, and paprika.
- Drizzle the olive oil over the breadcrumb mixture and toss until the mixture is evenly coated and crumbly.
- Press each cod fillet into the breadcrumb mixture, turning to coat all sides and ensuring an even, thick layer of breadcrumbs adheres to each fillet.
- Place the coated fillets on the prepared baking sheet, making sure they are spaced apart so they cook evenly.
- Bake in the preheated oven for 15-20 minutes, or until the cod flakes easily with a fork and the breadcrumb coating is golden brown and crispy.
- Remove the cod from the oven and squeeze fresh lemon juice over the top before serving.
