Baked Parmesan Cod Recipes

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

PARMESAN BAKED COD

Steps:

• Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

BAKED COD WITH BREADED PARMESAN CRUST

Steps:

• Preheat oven to 375 degrees
• Combine bread crumbs, Parmesan, oregano, and garlic in a shallow bowl.
• In a separate shallow dish, beat egg with 1 Tbs. of water.
• Salt and pepper each fish fillet.
• Coat fillet in egg mixture then in bread crumb mixture.
• Place breaded fillets on a wire rack on top of a sheet pan. Drizzle each fillet with Extra Virgin Olive Oil. Bake for 15 - 17 minutes or until fish is flaky. Enjoy!

PARMESAN AND PAPRIKA BAKED COD

Steps:

• Instructions

PARMESAN BAKED COD RECIPE (KETO, LOW CARB, GF)

Steps:

• Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray. Place the grated Parmesan on a dinner plate and add the garlic powder and paprika.
• Wash the lemon and pat it dry. Cut it in half and make zest from one of the halves by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
• Rinse the parsley and pat it dry. Cut it with scissors or chop it before adding it to the cheese mixture. Toss the cheese mixture with a fork to blend it.
• Rinse the fish in cold water and rub your thumbs along the surface to see if there are any bones to remove. Pat the fish dry with paper towels.
• Melt the butter in a small pan on the stove or microwave it in a bowl. Set up an assembly line from left to right with the fish, the butter, the cheese mixture, and the sheet pan.
• Use a fork to dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the cod with the fork. Place the coated fish onto the sheet pan, top with any excess melted butter and bake for 15 minutes. The cod is done when it can be easily flaked with a fork.
• Squeeze lemon juice over the fish and serve with bread for dipping in the garlic butter (you can place the pan on the table for informal dinners) or spoon the butter over rice, mashed potatoes or polenta. Store leftover cod in the refrigerator for up to three days.

PARMESAN BAKED COD

Steps:

• Preheat the oven to 400ºF (205°C). Line a baking sheet with parchment paper or foil. Alternatively, a glass dish can be used for baking the fish.
• In a shallow bowl, mix together the Parmesan, Panko breadcrumbs (if using) paprika, parsley and salt (if using). Drizzle the cod with olive oil (rubbing it into the front and back of the fillet), then dredge the fish in the cheese mixture, pressing it in lightly with your fingers. Transfer to the baking sheet pan. Top cod with any leftover cheese mixture.
• Bake until the fish is opaque in the thickest part, 10-15 minutes. Serve with the lemon slices.

BAKED PANKO AND PARMESAN ENCRUSTED COD

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Dry cod fillets well with a paper towel (If using frozen fillets, make sure to thaw it completely by submerging the cod in a vacuumed sealed bag with cold water).
• Add garlic powder, salt, and pepper in a small bowl and mix well. Use half of the mix to season the cod fillets on both sides evenly. Save the remaining for the breadcrumb mixture.
• To toast the panko, pour oil over the breadcrumbs and mix well, breaking up any clumps. Spread evenly onto a baking sheet and bake for 4 to 5 minutes, until golden and crunchy.
• Remove panko from the oven and pour it into a shallow dish. Let it cool for 2 to 3 minutes. Add the remaining seasoning mixture and parmesan cheese. Mix well.
• Dredge seasoned cod fillet into the whisked egg, shaking off any excess. Then place the fillet into the panko mixture, pressing firmly on all sides for the crumbs to stick on.
• Place the breaded cod onto a baking sheet lined with parchment paper. Repeat with the remaining fillets.
• Bake for 10 minutes, or until internal temperature of the fish reaches 145 degrees Fahrenheit.
• Garnish with parsley and a squeeze of lemon with side of tartar sauce!

PANKO AND PARMESAN CRUSTED BAKED COD

Steps:

• Preheat oven to 400°F
• On a small baking tray add panko and gently spray with avocado oil. Bake in oven for 4 minutes or until golden brown. This will give your crust a nice, golden color. Remove from oven and set aside to cool.
• In a casserole dish, add enough olive oil to coat the bottom.
• Cut cod fillets into 6 ounce pieces. Season both sides with salt and pepper and add to casserole dish. Cook for 11 minutes.
• Meanwhile, in a bowl, add freshly grated parmesan, garlic, rosemary, panko, 1 teaspoon kosher salt, lemon zest, and melted butter. Mix well to coat. Set aside.
• Remove fish from oven and pour lemon juice on fillets. Carefully add panko parmesan mixture on top. Gently push on the top to set the crust.
• Place in oven and cook for 11 minutes. If fillets are thicker, you may have to cook for 1-2 minutes longer.
• Remove from oven and serve with lemon wedges for squeezing. Finish the top with a sprinkle of salt (optional).

PARMESAN BAKED COD

Steps:

• Instructions Preheat the oven to 400˚F. Line a sheet pan with parchment paper. Toss the potatoes in 1 Tbsp. of olive oil and season to taste with salt and pepper. Spread on the sheet pan and transfer to the oven to roast for 10 minutes. While the potatoes roast, prepare the fish. In a wide shallow bowl, combine the parmesan cheese, flour, garlic powder, paprika, salt and black pepper. Brush the fish fillets on all sides with ½ Tbsp. of olive oil, then dredge in the parmesan mixture until coated on all sides. Gently press any remaining coating onto the tops of the fillets. Toss the broccolini in ½ Tbsp. of olive oil and season to taste with salt and pepper. After 10 minutes, remove the potatoes from the oven. Use a spatula to toss them, then push them to cover 1/3 of the pan. Add the broccolini to the center of the pan, then place the fish fillets on the remaining third of the pan. Transfer the pan back to oven and continue to roast for 15-20 minutes, or until the fish is cooked through and flakes with a fork. Plate the fish alongside the potatoes and broccolini and serve with a lemon wedge.