Shredded Parmesan Crusted Cod

If you’re unsure about cooking cod fish, I suggest giving this incredibly easy baked Parmesan-crusted cod recipe a try! The crispy Parmesan coating adds a flavorful crunch to the tender fish, making it a tasty and satisfying dish for anyone who is trying to eat more fish. It only takes about 5 minutes to prepare, and it’s an excellent way to use up any leftover Parmesan cheese you may have!

This recipe is different from a lot of the Parmesan crusted cod recipes you will see online. Most of them call for finely grated parmesan cheese. And while this works great, I typically don’t have grated parmesan in my fridge.

What I DO typically have is shredded Parmesan, and that is what I used when developing this recipe. I think a lot of people are used to using the typical ‘Kraft’ parmesan cheese that doesn’t need to be refrigerated and lasts for close to a year in the pantry. But this is not real parmesan cheese.

For this recipe, I highly recommend using shredded parmesan cheese that is purchased in the refrigerated section. It’s healthier and it tastes SO much better!

How To Make Parmesan Crusted Cod

Dredge, coat, and bake! It’s really that simple. Here, let me break it down a little more. Make sure to scroll down to the recipe card for the full list of ingredients and instructions!

1. Coat The Cod In Egg – Whisk two eggs in a bowl, and then fully coat the piece of cod in the egg.

2. Dredge In Shredded Parmesan & Spices – Place the Parmesan cheese on a plate, then mix with garlic powder, onion powder, salt, and pepper. Take the egg covered cod and press it into the cheese mixture on all sides until it is fully coated. Place on a parchment paper lined baking sheet or olive oil coated baking dish.

3. Repeat & Bake – Repeat for any remaining fish fillets, then bake until golden and crispy!

How-To Video

Is THis Recipe Mediterranean Diet Friendly?

On the Mediterranean diet it is recommended to eat fish twice a week. Fish is rich in omega-3 fatty acids, which are beneficial for heart health. Fish is also a lean source of protein and is often consumed in the place of red meat, contributing to a lower intake of saturated fats.

This dietary pattern, typical of Mediterranean cuisine, has been associated with numerous health benefits, including reduced risk of cardiovascular disease, improved cognitive function, and longevity.

• So cod is definitely Mediterranean diet friendly. Cheese and eggs are also allowed on the Mediterranean diet! (this is one of the reasons why I love it so much lol!)

As long as you are not consuming cheese with every meal, it is totally fine to incorporate it into certain dishes. As I mentioned earlier, I highly recommend purchasing real refrigerated Parmesan cheese as opposed to the grated stuff you buy on the shelf.

This will help keep this recipe healthy and will decrease your consumption of highly processed food with additives, which is not recommended on the Mediterranean diet.

It is also a keto cod recipe!

How To Tell When The Cod IS DOne:

Cod is one of the easier white fishes to determine when it’s done because it flakes so beautifully.

The best way to tell if the cod crusted with Parmesan is done is to use a meat thermometer. Fish should be cooked to 145 degrees F at its thickest part.

The second easiest way to check if it is done if you don’t have a meat thermometer is to use your fork! Place the fork into the fish and move it around a little. If the fish flakes easily apart and is opaque, then it is likely done.

Tips for Success

• Use Cod Loin – Cod loin refers to the thick, center portion of the cod fillet, known for its firm texture and even cut. People like it for its meatiness and it is often considered the premium part of the cod fillet. Cod fillets, on the other hand, includes various cuts from the entire fish, including the loin as well as thinner portions towards the edges. While both cod loin and cod fillets are nutritious and versatile, I recommend the cod loin because it cooks much more evenly.

• Use Real Parmesan – You can make this recipe with either shredded or grated parmesan, but just make sure that you are using REAL Parmesan. You can tell it is real if it needs to be refrigerated. Using real refrigerated Parmesan instead of pre-grated aisle Parmesan is better for flavor and texture as the cheese retains its moisture and aromatic qualities when freshly grated/shredded. The Parmesan cheese in the aisles usually has additives, which can affect its flavor and texture. Freshly grated Parmesan gives you more control over how much you use and how evenly it melts when you cook with it.

• Finish It Under The Broiler – I recommend finishing the fish under the broiler for 3-4 minutes to get the top nice and crispy! It helps give it that golden hue and really gives a nice crispy exterior to the fish. Just make sure you are keeping a very close eye on it so it doesn’t burn!

• Use Fresh Cracked Black Pepper – For some reason I find the flavor of fresh cracked black pepper to be delicious in this recipe. It goes so well with the parmesan flavors, so if you can use freshly cracked black pepper instead of regular black pepper, I recommend it!

How To Store Leftovers & Reheat

• To Store – Store leftovers in an airtight container in the refrigerator for up to 2 days.

• To Reheat – Preheat a toaster oven or regular oven to 350 degrees and bake for 10 minutes until heated through. You can also microwave it, but it does change the texture of the fish a lot. If you choose to microwave, microwave on high in 30-second intervals, then move the fish around with a fork and microwave again until the desired temperature is achieved.

If you are in need of a baking dish, I use this one weekly! It’s so easy to clean, and the size is perfect for this recipe. Le Creuset Stoneware Heritage Rectangular Dish, 2.5 qt. (10.5″ x 7″), Cerise

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Did you make this Parmesan baked cod recipe? It would mean to much to me if you would give it a star rating inside the recipe card! Thanks so much!

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