Parmesan Baked Cod
Parmesan Baked Cod is mildly flavored cod topped with Parmesan cheese, paprika and parsley, then roasted to tender perfection. A super easy, tasty dinner option that’s quick to make and perfect for busy weeknights! This healthy meal is ready to serve in less than 30 minutes and has amazing reviews!
There are so many nights when I just need an easy dinner on the table as soon as possible. This baked cod fits the bill! It takes less than 30 minutes to make, yet is packed with tons of flavor. This parmesan crusted cod is one of those trusty recipes, I keep in my regular meal rotation. It’s the perfect lightened-up main course that you can serve alongside a myriad of side dishes. It cooks up quick and requires very little hands on time. Plus, it’s SUPER tasty! One the whole family will enjoy!
Ingredients for cod fish recipes:
Oven baked cod is one of the best fish recipes! It always turns out so juicy, moist and flavorful. And since cod fillets have a very mild flavor, you only need a few simple ingredients to bake the fish. Here’s what’s needed:
- Parmesan cheese. Grated parmesan cheese add so much flavor to this dish.
- Panko breadcrumbs. This ingredient is an optional addition, but I really love how it makes the fish extra crisp.
- Paprika. For delicious warm flavor!
- Parsley. We’re using fresh Italian flat-leaf parsley in to coat the fish and it can also be used as a garnish. Feel free to use dried parsley, if that’s all you have available. You could also try chives, thyme or another favorite herb!
- Sea salt. You won’t need much salt to season the fish because parmesan cheese is already quite salty. If you’re sensitive to salt, I suggest omitting this until after you’ve tasted your cooked fish.
- Olive oil. Use extra-virgin olive oil or avocado oil to coat the fish.
- Cod fillets. For the fish fillets, I recommend buying a good quality (preferably wild caught) variety. I like to use Alaskan cod in this recipe, but you could also use halibut, mahi mahi, or another flaky white fish.
- Lemon wedges. Optional, but a drizzle of fresh lemon juice over the cooked fish adds a nice bright taste to the fish.
How to make Baked Cod
Pan searing fish is a great way to achieve that beautiful crust on the outside. However, I find that baking it in the oven is hands down the most foolproof method for tender, flaky fish. Here’s how to make it.
For full, printable instructions, reference the recipe card at the bottom of the post.
- Prep. Start this recipe by preheating the oven. The perfect temperature for baking cod fish is 400°F (205°C). You will also need a pan or dish for baking. A glass baking dish works great, but I really like to use a baking sheet that is lined with aluminum foil or parchment paper. A sheet pan is large enough to also bake a vegetable, like the broccoli pictured here.
- Coat the fish. Stir together the parmesan cheese, Panko breadcrumbs (if using), paprika, parsley and salt (if using) in a shallow bowl. Drizzle and rub olive oil over the cod and then dredge the fish in the cheese mixture and transfer it to a parchment-lined or foil-lined baking sheet. It may be necessary to gently press or pat the cheese into the fish.
- Bake. How long to bake cod? Depending on the thickness of your cod filets, it will take about 10 to 15 minutes in the oven. Serve with lemon wedges, a sprinkle of fresh parsley and a delicious vegetable side or fresh green salad!
I paired the cod with broccoli and was even able to bake it on the same sheet pan. I just sprayed a bit of cooking spray over the top of the broccoli and seasoned it with salt and Trader Joe’s Everyday Seasoning (any favorite seasoning would work). How easy is that? The entire meal was ready-to-go in less than 30 minutes. Wahoo!
My kiddos are quite picky when it comes to seafood, but they actually really enjoyed this meal because cheese. Yep, cheese just makes everything better- doesn’t it?!
How to Know When Cod Is Done Cooking
Cod is cooked through when the fish flakes easily with a fork and appears opaque. If you’re not sure that the cod is done, you can use a digital thermometer (like this one) to measure the internal temperature. If the temperature is at least 145 degrees F, then the cod is ready to eat. You want to be sure not to overcook the fish, as it can get tough and dry.
Tips For Baked Cod
- Another type of fish. This Parmesan cheese topping will work well on other types of fish such as swordfish, halibut, salmon and trout.
- Type of cod. I recommend using fresh wild cod whenever possible. Farmed fresh cod will also work well, but wild tends to have more nutrients which is why it’s the better choice if it’s available.
- For a crispier crust. To ensure the outside of the baked fish is plenty crisp, use Panko or regular bread crumbs (or a combination of both) in addition to the parmesan.
- Other seasonings. Add in any other favorite seasonings: garlic powder, onion powder, dried basil, etc. Do go easy on the salt because Parmesan cheese is quite salty.
Parmesan baked cod is bursting with healthy, fresh flavor and pairs well with roasted veggies and brown rice or quinoa. It would also be lovely atop a nice green salad with juicy garden tomatoes or try my go-to Italian Salad. Basically, whatever you like to serve with chicken, pork or salmon would also taste great with baked cod. It doesn’t have a fishy taste, so most people will enjoy it.
Is Cod Healthy?
Cod is an awesome option for a healthy diet. It’s high in protein and low in fat and carbohydrates. Cod is full of vitamins and minerals and is a great source of Vitamin B6 and B12. It’s also low in mercury and this baked cod fish is only 115 calories per serving. It’s one of my favorite seafood varieties to enjoy and I try to make sure my family eats it often.
Storing & Reheating Leftover Baked Cod
- Storing leftovers. As with all fish recipes, this dish is best eaten fresh, on the day it is cooked, particularly because often times the fish was already frozen before it was cooked. Leftover cod will keep well in the fridge for a couple of days.
- Reheating leftover cod. For best results, reheat the cod in a toaster oven (or regular oven) for about 10 minutes at 350ºF. You can also reheat the baked cod by broiling it in the oven for a few minutes. I don’t recommend microwaving it. Be sure you are reheating the fish until just warmed through (there is always a chance the fish will be overcooked when you warm it up again).
- Freezing leftover fish. Generally, cooked fish can be frozen for up to 1 month. My personal preference is not to freeze it, because I feel the texture of the fish changes a bit.
This baked cod is one of my go-to dinner recipes, even the kids will happily eat it! It’s the perfect dish for those nights when you really don’t feel like cooking. In my opinion, you can never have too many quick meal options, and this is one of the best!
If you try this baked cod recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Parmesan Baked Cod
- ¾ cup freshly grated Parmesan cheese
- 1/2 cup Panko breadcrumbs* , optional, for extra crispy fish
- 2 teaspoons paprika
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- ¼ teaspoon sea salt, optional, if you're sensitive to salt, omit until after you've tasted the cooked fish
- 1 tablespoon extra virgin olive oil or avocado oil
- 4 (6 ounce) cod fillets
- lemon wedges (optional: for serving), cut into wedges
- Preheat the oven to 400ºF (205°C). Line a baking sheet with parchment paper or foil. Alternatively, a glass dish can be used for baking the fish.
- In a shallow bowl, mix together the Parmesan, Panko breadcrumbs (if using) paprika, parsley and salt (if using). Drizzle the cod with olive oil (rubbing it into the front and back of the fillet), then dredge the fish in the cheese mixture, pressing it in lightly with your fingers. Transfer to the baking sheet pan. Top cod with any leftover cheese mixture.
- Bake until the fish is opaque in the thickest part, 10-15 minutes. Serve with the lemon slices.
- To store: Place leftovers in an airtight container and store for up to 2 days in the fridge.
- To freeze: Use a freezer-safe bag or container and store for up to 1 month in the freezer. My personal preference is not to freeze it, because I feel the texture of the fish changes a bit.
- To reheat: Reheat the cod in a toaster oven (or regular oven) for about 10 minutes at 350ºF. You can also reheat the baked cod by broiling it in the oven for a few minutes. I don’t recommend microwaving it. Be sure you are reheating the fish until just warmed through (there is always a chance the fish will be overcooked when you warm it up again).