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Close-up of flaky baked cod in a small cast-iron skillet, topped with a golden herb-and-garlic parmesan breadcrumb crust. A fork is stuck in the fish, with a parsley sprig in the background and toasted crumbs scattered around for a crispy baked cod dinner photo.

Crispy Herb and Garlic Parmesan Baked Cod

Nesting Lane
Crispy Herb and Garlic Parmesan Baked Cod is a flaky, golden-crusted fish dinner with parsley, dill, and Parmesan. Ready in 28 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Dish
Mixing Bowl
Forks
Measuring Spoons
Measuring Cup
Small Skillet

Ingredients
 

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

Calories: 310kcalCarbohydrates: 13gProtein: 34gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 94mgSodium: 313mgPotassium: 768mgFiber: 1gSugar: 1gVitamin A: 493IUVitamin C: 7mgCalcium: 118mgIron: 2mg
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