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Parmesan crusted cod on white plate.

Parmesan Crusted Cod

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.

Parmesan crusted cod on white plate.

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.

cod coated in Parmesan and almond flour on baking sheet.

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.

baked cod on baking sheet.

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.

keto baked cod recipe on white plate with lemon wedges.

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Keto Parmesan Cod on a white plate.

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low carb baked cod on white plate.

Parmesan Crusted Cod

Cod is a mild flavored white fish that cooks so quickly with this method. We bread it in a mixture of Parmesan and seasonings and then bake. Serve this with lemon wedges or tartar sauce.

Yield 4 servings
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes


  • 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


  1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  2. Place the egg in a shallow dish.
  3. Add the Parmesan  and seasonings to a second shallow dish and mix together with a fork to combine.
  4. Dip each cod filet first in the egg and then in the Parmesan mixture to coat. Arrange on the baking sheet.
  5. Bake for 10-12 minutes or until fish is easily flaked with a fork. 
  6. Serve with lemon wedges or tartar sauce, if desired.


We use the powdery Parmesan cheese in the green can for a finer breading, but you could also use shredded Parmesan for a different texture.

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Nutrition Information:

Yield: 4 Serving Size: 1 cod filet
Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 273mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 1gProtein: 14g

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39 thoughts on “Parmesan Crusted Cod”

  1. We enjoyed this recipe. Easy to make. I recommend flipping say after 8-9 min. to get both sides crusted. I picked up frozen wild caught cod at SAMS CLUB. Thawed in fridge 24 hrs. Patted dry then did your recipe. I made a the tarter sauce minus dill b/c I didn’t have that still good. I served with left over steamed spinach and left over mashed potatoes. Thanks for the Good easy recipe.

  2. This recipe was delicious! I added about a Tbsp minced garlic to the egg mixture, and also added some Italian seasoning to the parmesan mixture, instead of the smoked paprika. I didn’t have any red pepper flakes, so I just added a few shakes of cayenne pepper. It turned out beautifully!

  3. Delicious. The only change I made was to use half of the amount of spices. My husband does not like fish as a rule but he liked this one.

  4. This was excellent! I Ended up air frying mine to get a nice crisp on the outside, but the flavor was great!

    1. Karly Campbell

      Hi Teresa! We usually keep it simple with steamed veggies and a side salad, but you really could serve anything with this.

  5. Excellent. Came out of the oven golden brown looking delicious. Tasted as good as it looked. Husband said it was restaurant quality.

  6. Tried this recipe tonight and loved it! It’s very flavorful. This one is going to go in my regular rotation! Thank you!

      1. Colleen Ostrander

        I tried this tonight. I did modify by frying it in my oversized electric skillet. I don’t turn on my oven here in the Phoenix area after a certain point in the year. I used half olive oil and half butter. I need the fat for my ketosis! I will be making this again! I didn’t have grated part so I put shredded in my food processor and it worked great. The crust is a treat all by itself!

  7. Michelle Leipply

    I just found this recipe, first time I cooked it, I put the cod in a salt water bath with lemon, just make sure it didnt dry out. I added 1/4 cup of crumbled pork rinds, which cut the strongness of the parmesan, my 8 year old and mother loved it! I am glad this was posted.

  8. I don’t have the patience for cooking. Tried a few keto recipes and flopped. But this was easy enough for me. It turned out delicious and I had it with hot sauce. Thank you!

    1. This recipe was SO easy, AND delicious!
      I will be making this again (and like you, I HATE to cook!)!
      I made some substitution with the spices, and gave it an Italian flair, by adding 1 Tbsp minced garlic to the egg wash, and adding Italian Seasoning, a little garlic salt, and omitting the smoked paprika. I didn’t have any red pepper flakes, so I put a few sprinkles of cayenne pepper, for a little spice.

  9. Jenny Stokes

    Absolute catastrophe.. used parmesan cheese that I grated.. turned into gooey mess in oven.

    1. Karly Campbell

      Oh no, I’m sorry to hear that! I haven’t had that issue before, but we do use the powdery Parmesan in the can. We’ve used freshly shredded in plenty of other breading recipes though – so strange!

    2. Jenny, I used the shredded parmesan cheese, instead of grated. It held up so much better.

  10. I made this tonight and we loved it. Hubby kept going on about how good it was. This recipe is a keeper, thanks for sharing!

  11. Carolyn M Richardson

    This looks delicious. I love white fish. Can this be baked in the air oven.
    If so what temperature and time setting?

    1. Karly Campbell

      Hi Carolyn! This would probably be great in the air fryer, but I haven’t tried it so I don’t know the temp/time.

  12. ericka moore

    Looks delicious and simple. I have some tilapia in the freezer, would that work too?

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