This PARMESAN CRUSTED COD is a simple cod recipe that’s low carb and ready in just 15 minutes. Easy to prepare and the whole family loves this flavorful fish.
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I’m always trying to come up with new ideas for seafood. It’s not something we eat a lot of, but my husband and I both have a goal this year to reduce some of our beef consumption and replace it with fish.
It’s a work in progress for sure and we’ve been having fun testing out new seafood recipes.
This Parmesan crusted cod is so dang easy to make and the fish bakes in about 10 minutes.
We love quick dinners like this!
How to:
Breading: We’re breading the cod in a mixture of grated Parmesan cheese and seasonings. You’ll just want to stir together Parmesan, garlic powder, onion powder, paprika, and red pepper flakes in a shallow dish.
Dredging: Add an egg to a second shallow dish and beat until it’s smooth. Dip the cod first in the egg and then into the breading mixture.
Bake: Place the fish on a greased baking sheet and bake at 425 degrees for about 10 minutes. The fish should easily flake apart with a fork.
Serving: We like to serve this Parmesan crusted cod with lemon wedges, but this homemade tartar sauce is always welcome on our table.
How to tell when cod is done:
The easiest way to tell when fish is done is to use your fork!
Place the fork into the fish and give it a little twist. The fish will flake apart when it’s fully cooked and no longer look translucent.
Fish is fully cooked at an internal temperature of 145 degrees.
More low carb seafood recipes:
- Tuscan Shrimp
- Lemon Baked Cod
- Garlic Butter Shrimp
- Low Carb Salmon Patties
- Keto Salmon Recipe
- Cilantro Lime Shrimp
Parmesan Crusted Cod
Ingredients
- 4 cod filets about 5 ounces each
- 1 large egg beaten
- ½ cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- Lemon for serving
Instructions
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
- Place the egg in a shallow dish.
- Add the Parmesan and seasonings to a second shallow dish and mix together with a fork to combine.
- Dip each cod filet first in the egg and then in the Parmesan mixture to coat. Arrange on the baking sheet.
- Bake for 10-12 minutes or until fish is easily flaked with a fork.
- Serve with lemon wedges or tartar sauce, if desired.
Pam says
WOW!!! Thanks Karly this was so delicious! Made it last for my family, we all couldn’t say enough about this. Definitely will be making this regularly
Karly Campbell says
I’m so glad you enjoyed the recipe! Thanks for the review!
Cristina K says
Would this work with Tilapia or fillet of sole?
Karly Campbell says
Yes, just adjust bake time as needed! 🙂
stuart Cannon says
Very tasty recipe. Noye to future users: if you’re using a smaller number of fillets as I did, make the same amount of “batter.” Because I only did two fillets, I cut the quantities in half. As good as they were, they would have been better with more coating. Regardless, that’s MY mistake, not the recipe’s. I saved it to make again.
Doug H. says
Great recipe. That takes a lot coming from me, I grew up not eating fish or ANY seafood(dad was allergic to anything that swam or flew). I have learned over some years that I do appreciate whitefish of all types, cooked in various ways. THIS RECIPE, I could eat every day if I had to, it is really good!!! I am grateful for finding it, and looking forward to making it again!
Karly Campbell says
I’m so glad you enjoyed the recipe, Doug! Thanks for the review!
Ramona says
Loved this recipe! It was super quick with ingredients I had on hand and very good. I also made the tartar sauce mentioned. It was all put together in 5 minutes and baked for 12. Dinner in less than 20 minutes with a side salad. Perfect!
Karly Campbell says
Love to hear that! Thanks, Ramona!
Jessica Yates says
the fish is delicious, but if you’re doubling the recipe, i would suggest the amount of red pepper the same if you don’t like spice too much.
Robin says
Easy to make, but I didn’t like the smoked paprika.
Deb S. says
Flavors were good, but egg separated from the fish during cooking, leaving a bit of an omelet behind.
Susan Steppler says
My family felt the fish was watery and a bit undercooked. The packaging for the fish recommended a temperature of 450•F. I had to continue cooking for about 3 more minutes. Won’t make again.
Ashley Rhoads says
This was great, I’m trying to work fish into my diet!! I would highly recommend this
C. Apple says
I wish I could share a picture because it looked excellent.It tasted pretty good, but it smelled awful like a dirty old sweat.Sock must be the fish and parmesan together otherwise came out excellent ten minutes in a preheated Oster toaster oven on 450°
Adrienne wallis says
We used this recipe, but grilled the filets wrapped in foil, omg so so good! Even our toddler enjoyed this
Karly Campbell says
Oh that sounds delicious! Thanks for sharing!
Sharon A Bush says
I like this recipe would make again…ty
Sharon Flender says
This is very good and so easy. My husband even said so!
Michelle says
Honestly, this recipe is a keeper. Kept it in a little longer to get that browner color but this is my go to recipe from now on!!! LOVED IT!!!
Sharon says
It cooked throughout but I felt like it was a little liquidly, not sure if that’s a word, like maybe the egg didn’t set? We ate it, but I won’t make it again!
Mel says
Maybe you need to pat dry your fish first?
Janet Haimowitz says
OMG BEST FISH RECIPE I HAVE EVER EATEN ! We eat fish every night and this recipe had the best flavors . Thank you for this great recipe.
Karly Campbell says
Wow, thanks for the review! I’m so glad you enjoyed the recipe, Janet!
LeAnne Bright says
what would the temp/time if using an airfryer?
Karly Campbell says
I haven’t tried this specific recipe in the air fryer, but we generally do cod at 400 degrees for about 10 minutes.