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.
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
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.
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.
Notes
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 filetAmount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 273mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 1gProtein: 14g
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Beth says
This is the best fish recipe I have ever made. So easy and all of the ingredients you need are items you have in your pantry. It has just the right amount of heat. This has replaced my previous “go to” fish recipe. Thank you.
Bev says
I made this for tea for me and my son 25/05/23 and we both really enjoyed it. The only thing was I left it in the oven a bit too long so was a little dry but that was my fault so next time I will keep a eye on the clock and not leave it in as long but otherwise it was a really nice recipe
Pam says
This was awesome hubby loved it also
J.Spencer says
I want to 5th 5his but something must be missing from the recipe. There are gree flakes of some kind of herb in the picture but not mentioned in the recipe
Karly Campbell says
It’s just parsley sprinkled on top.
Sarah Doss says
Great recipe – I love the seasoned Parmesan as crust. Next time I will salt the fish lightly before dipping in the egg.
Mike Meyer says
Id like to know what kind of eggs, cod, and parm you are using. When i do the math this totals up to almost 185 cals per serving, not including any pan oil or butter or anything else in the recipe.
Karly Campbell says
Hi Mike! The nutrition is calculated automatically using a calculator that pulls from the USDA database. I look over the carb count to make sure it looks accurate, but the nutrition info is just there as a courtesy and I can’t guarantee it’s accuracy. If you’re more comfortable using numbers you’ve calculated yourself, that’s the way to go. 🙂
Edith MIerlescu says
I loved it.I added a touch of Shwarma, also I used butter to rub the baking pan. On the side I experienced and used instead of Parmesan a cheese mix from Trader Joe with Mozzarella, Monterey Jack cheese, and cheddar cheese. Both were great! Served with baked potatoes, a mix of my special herb salad (chickweeds, mallow, dandelions, lettuce, bell pepper, garlic, red onion, green garlic, green onion, dressing being a grape oil and lemon juice, salt and pepper).