High Protein | Weight Watchers Friendly
Crispy Herb and Garlic Parmesan Baked Cod is a High Protein dinner built on simple ingredients that actually deliver.
Cod fillets go into the oven topped with panko breadcrumbs, fresh parsley, dill, garlic, and Parmesan, and they come out golden, flaky, and full of flavor.
Cod is a mild white fish that takes on whatever you put on top of it, which makes it perfect for a crust like this.
The lemon juice underneath keeps things bright, and the butter and Parmesan add just enough richness without being heavy.
A large baking dish is really all you need to pull this together.
Serve it with roasted vegetables, a simple salad, or rice for a full dinner on the table in under 30 minutes.
Why You’ll Love This Crispy Herb and Garlic Parmesan Baked Cod
High Protein
Each serving is packed with protein, making this a filling main course that holds up as a real meal.
Minimal Cleanup
Everything comes together in one baking dish and one mixing bowl, so cleanup is quick and easy.
Fresh Herb Flavor
Fresh parsley and dill give this recipe a bright, clean flavor that dried herbs just can’t match.
Crispy Crust, Tender Fish
The panko and Parmesan topping bakes into a golden, crunchy crust while the cod stays moist and flaky underneath.
Fast Weeknight Dinner
With only 10 minutes of prep and 18 minutes in the oven, this is a dinner you can pull off on any night of the week.
Ingredient Substitutions
Cod Fillets
Tilapia, haddock, halibut, or mahi-mahi all work well in place of cod. Use any mild, firm white fish.
Panko Breadcrumbs
Regular breadcrumbs can be used instead of panko. The crust will be slightly less crispy but still flavorful.
Parmesan Cheese
Pecorino Romano is a good substitute. It has a slightly sharper flavor but melts and crisps in a similar way.
Fresh Parsley and Dill
Dried herbs can be used in a pinch. Use about one teaspoon of each in place of the fresh versions.
Unsalted Butter
Salted butter works as a substitute. If using salted butter, reduce or skip the added salt in the breadcrumb mixture.
Fresh Lemon Juice
Bottled lemon juice can be used in the same amount if fresh lemons are not available.
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Crispy Herb and Garlic Parmesan Baked Cod
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 24 ounces cod fillets 4 filets 6 ounces each
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh dill finely chopped
- 2 cloves garlic minced
- ½ teaspoon paprika
- kosher salt to taste
- fresh ground black pepper to taste
- 2 tablespoon unsalted butter melted
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 400 degrees F. Lightly coat a small baking dish with cooking spray or a thin layer of olive oil.
- Pat the cod fillets dry with paper towels and place them in the baking dish. Drizzle the lemon juice evenly over the fish.
- In a mixing bowl, stir together the panko breadcrumbs, Parmesan cheese, parsley, dill, garlic, paprika, salt, and black pepper.
- Pour the melted butter and olive oil into the crumb mixture and stir with a fork until the crumbs are evenly moistened and slightly clumpy.
- Press the breadcrumb mixture firmly over the top of each cod fillet, creating a thick, even crust.
- Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and the topping is golden brown. If needed, broil for 1 to 2 minutes at the end to deepen the color, watching closely so it does not burn. Let rest for 2 to 3 minutes before serving.
Notes
Tips and Tricks
Pat the fish completely dry. Moisture on the surface of the cod will prevent the breadcrumb topping from sticking and crisping properly. Use paper towels and press firmly before adding the lemon juice. Press the crust firmly. When applying the breadcrumb mixture, press it down with your hands or the back of a spoon. A loose crust will fall off during baking. Watch closely under the broiler. If you use the broil step to finish the crust, stay close to the oven. Panko can go from golden to burnt in under a minute. Use room temperature fillets. Cold fish straight from the refrigerator can cook unevenly. Let the fillets sit out for 5 to 10 minutes before baking. Check for doneness with a fork. The fish is done when it flakes easily at the thickest part. If it resists, give it another 2 minutes and check again.Storing and Reheating
Refrigerator: Place leftovers in an airtight container and store in the refrigerator for up to 3 days. Freezer: Wrap individual fillets tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in the Oven – Place the fillet on a baking sheet and warm at 375°F for 8 to 10 minutes, until the crust is crisp and the fish is heated through. This is the best method for keeping the topping crunchy. Reheat in the Microwave – Place a fillet on a microwave-safe plate and heat in 30-second intervals until warm. Note that the crust will soften using this method.Nutrition
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