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.
Cathy says
I think I would have like this better without smoked paprika.
I didn’t like the taste of the smoke with the fish taste.
J. Neal says
Swapped out the inferior canister cheese for high-quality, finely hand-grated Parmigiano-Reggiano, and blended it with a mixture of almond flour and finely crushed pork panko crumbs with the recommended spices, plus some dried parsley and basil. I never use the canister cheese or pre-shredded refrigerated as they have a load of cellulose (sawdust) added to prevent clumping, and preservatives added to extend shelf life. I am more content avoiding over-processed ingredients and additives when possible. It takes little time to grate what you need from a good quality cheese, and it tastes better. Who needs sawdust in their meal?
Roxann says
Quick and easy! This was delicious! I had some tomatoes so I made a quick bruschetta to on top! I also cooked it in the air fryer for ease!
James Miller says
Tasted great. Quick and easy to make. Thanks
Vonnie Bench says
This was awesome!
Amber Marienthal says
My husband caught halibut so I used that in this recipe. I followed everything else pretty closely. The fish was delicious and it looked perfect next to a nectarine/goat cheese/pecan salad.
Carol says
I made this recipe tonight and it was fantastic. The combination of the seasonings with the Parmesan cheese coating the cod was so tasty.
This will definitely be a repeat in our house.
Joe says
Love this, I’m gonna try it, but I’ll be using Salmon.
Nancy says
Best and easy recipe. I made in toaster oven as our temperature in Illinois is 95 degrees. I didn’t want my big oven on. Both my husband and I loved it. Thanks for sharing.
Karly Campbell says
I’m so glad you both enjoyed the recipe!
Elaine Johnson says
This recipe is a keeper! I made it for dinner tonight and we loved it. Thank you!
Karly Campbell says
I’m so glad you enjoyed it! Thanks for the review, Elaine!
TeeDVee says
An easy recipe that comes together in no time and tastes great! My family loved it with broccoli as a side. I used Hot and Spicy Pork Rinds (Epic brand) and didn’t add the garlic, onion or red pepper flakes. It was delicious!! Thank you! 🙂
Shelby Hosie says
This is the best fish I’ve ever made!
Karly Campbell says
Oh wow, so happy to hear that!
Stephanie Chase says
This was fantastic! I threw a few pats of french butter on each filet right at the end of cooking. I served it over mashed cauliflower with butter and sour cream and threw some dill on top at the end. My side was the Parmesan roasted broccoli.
Karly Campbell says
I’m so glad you enjoyed this so much! Thanks for sharing!
Lauretta Massicott says
Delicious & easy recipe. My whole family loved it. I will definitely be added this as a regular meal.
SHERRIE says
Hi Carly, can I do this in the air fryer and with the temperature be less in an air fryer? I have an ninja 8 quart thank you so much.
Karly Campbell says
Hi Sherrie! I’m sure this would work in an air fryer, but I’m not sure on temp or timing. I’d probably do it at 375, but not sure how long it will take.
Rebecca Rubash says
This fish is so good & easy to prepare
Wendy says
Loved the taste! Very flavorful!
Cathy Lippert says
This is very promising. As it’s still in the oven, I can see that the shredded parmesian has melted into a puddle at the side of the pan, so yes, next time as someone suggested, I’m going to sprinkle bread crumbs or panco. It will even be better!
Linda B says
This recipe was very flavorful and I only used 1/2 tsp of the onion powder and garlic powder and it was perfect. A full teaspoon was overpowering to me so glad I cut back. It did take 5-7 minutes longer of baking to start to get a little crispy and yet it wasn’t totally crispy but didn’t want to overcook. Think it needs minor adjustments for cooking, maybe 450 for less time? It was tasty though, I will make it again because its a healthier version for fish. Thank you.
Catherine Campbell says
This was really good. My pieces were very thick so cooked longer than recommended. I also added panko to the parm and seasonings
Karla Crary says
Thank you for sharing your wonderful recipes!! They are appreciated!!
Karly Campbell says
I’m so glad you enjoy them! Thanks, Karla!