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baked cod and broccoli on a white plate served with lemon slices

Parmesan Baked Cod

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Parmesan Baked Cod is mildly flavored cod topped with Parmesan cheese, paprika and parsley, then roasted to perfection. An easy, tasty dinner that’s quick to make and perfect for busy weeknights! 
Course Main
Cuisine American
Keyword baked cod, baked cod recipe, Parmesan Crusted Cod
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Calories 115
Author Kim Lee


  • 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.



I baked my cod with broccoli florets on the same large baking sheet and the timing was spot on. I sprayed the broccoli with coconut oil cooking spray and sprinkled with salt and my favorite seasoning salt (Everyday Seasoning from Trader Joe's). My whole meal was cooked... easy peasy!
*For an extra crisp to the fish, try adding about 1/2 cup Panko breadcrumbs to the parmesan cheese mixture.
  • 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).


Serving: 1serving | Calories: 115kcal | Carbohydrates: 1.5g | Protein: 10.7g | Fat: 7.6g | Saturated Fat: 3.1g | Cholesterol: 20.8mg | Sodium: 274.5mg | Fiber: 0.5g | Sugar: 0.3g