Meals · Skillet & sheet-pan mains
Parmesan-crusted baked cod
Cod fillets brushed with garlic butter and a little mustard, pressed into parmesan and baked until the crust is golden and the fish flakes. Twenty-five minutes from a cold oven, with a squeeze of lemon at the end.
- Time
- 25 min (10 prep + 15 cook)
- Servings
- 4
- Per serving
- 246 kcal
- Protein
- 32 g
Ingredients
- 4 fillets (about 6 oz each) cod, skinless, patted very dry
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
Crust
- 2/3 cup grated parmesan, finely grated
- 1/2 tsp paprika
- 1 tsp lemon zest, from 1 lemon; cut the rest into wedges to serve
- 1 tbsp fresh parsley, chopped, to serve
Steps
- Heat the oven to 400°F and line a baking sheet with parchment. Stir the melted butter with the garlic and mustard in a wide dish.
- Pat the cod very dry and season with the salt and pepper.
- Mix the parmesan, paprika and lemon zest on a plate. Turn each fillet through the butter, then press the top and sides firmly into the parmesan. Set on the tray, crust side up, and press any cheese left on the plate onto the tops.
- Bake 12–15 minutes, until the crust is golden and the fish flakes and reads 145°F in the thickest part. Scatter with parsley and serve with lemon wedges.
Good to know
How do I get the crust crisper?
Run it under the broiler (grill) for the last minute or two, watching it closely.
Can I use a different fish?
Yes, any thick white fish fillet works: haddock, pollock or halibut. Thinner fillets need a few minutes less.
Per
- Calories
- 153
- Protein
- (54%)
- 20 g
- Fat
- (42%)
- 7 g
- Carbohydrates
- (4%)
- 2 g
- of which sugar
- <1 g
- Fiber
- <1 g
- Sodium
- 329 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 983 kcal goes into the pot and 791 g of ingredients comes out as about 641 g of food: 153 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.