I share one simple trick that makes my Parmesan Crusted Cod stand out from ordinary baked fish with a crunchy breadcrumb and Parmesan topping.

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I like recipes that pretend to be fancy but are stupidly easy. My Easy Parmesan Breadcrumb Crusted Baked Fish starts with panko breadcrumbs and Parmesan cheese for a crunchy top that actually sings in your mouth.

It’s not another boring weeknight dish, it does something unexpected with texture and brightness so you keep reaching for more. It has echoes of Parmesan Crusted Cod and that old Fish With Bread Crumbs trick that somehow makes everything taste a little more special.

I kept messing up flaky fish for years until this topping saved the day, and I think it’ll do the same for you.

Ingredients

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White fish fillets: lean protein, low fat, filling and forgiving when baking, flaky results.
Panko breadcrumbs: extra crunch, light texture, little oil absorption and adds carbs not heavy.
Parmesan cheese: salty umami adds protein and calcium, makes crust more savory, kinda nutty.
Lemon zest and juice: bright acidic notes, cuts richness, gives fresh tang lively scent.
Garlic: punchy aromatics, small calories, adds savory depth and warming flavor, can be strong.
Parsley: fresh herb, adds color and mild herbal note, small vitamin boost, looks pretty.
Olive oil and butter: fat for browning and flavor, helps crust stick and crisp, rich.

Ingredient Quantities

4 fish fillets (about 1 to 1 1/4 lb total), white fish like cod, tilapia or haddock

1 cup panko breadcrumbs

1/2 cup finely grated Parmesan cheese

2 tablespoons melted butter

1 tablespoon olive oil

1 teaspoon lemon zest

1 tablespoon lemon juice

1 garlic clove, minced (or 1/4 teaspoon garlic powder)

2 tablespoons chopped fresh parsley

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Preheat the oven to 400°F 200°C and line a baking sheet with parchment or foil, lightly oil the surface so the crust won’t stick.

2. Pat the fish fillets dry with paper towels and season lightly with freshly ground black pepper. Don’t over salt here since the Parmesan has salt.

3. In a bowl combine the panko, grated Parmesan, melted butter, olive oil, lemon zest, lemon juice, minced garlic (or 1/4 teaspoon garlic powder if you don’t have fresh), chopped parsley and the 1/2 teaspoon kosher salt; mix until the crumbs are evenly moistened. If you want extra crunch toast the panko in a dry skillet for 2 to 3 minutes first, let cool, then mix.

4. Spoon the breadcrumb mixture over the top of each fillet and press it down firmly with the back of the spoon or your fingers so it adheres — press pretty well, don’t be shy.

5. Arrange the crusted fillets on the prepared sheet with a little space between them so they bake evenly.

6. Bake in the preheated oven for about 12 to 15 minutes for typical fillets about 1/2 to 3/4 inch thick, until the fish is opaque and flakes easily with a fork. Cooking time will vary by thickness so start checking at 10 minutes.

7. If the topping isn’t golden enough, switch the oven to broil and brown the tops for 1 to 2 minutes, watching like a hawk so it doesn’t burn.

8. Remove from the oven and let the fillets rest on the pan for 2 to 3 minutes — this helps the crust set so it doesn’t fall apart when you plate.

9. Serve right away; if you want a little extra brightness add a tiny extra squeeze of lemon at the table, and don’t worry if a few crumbs fall off, they still taste great.

Equipment Needed

1. rimmed baking sheet lined with parchment or foil, lightly oiled so the crust wont stick
2. medium mixing bowl to combine panko, Parmesan, butter, oil, lemon etc
3. measuring cups and spoons
4. small skillet to toast panko (optional) or an extra small bowl if you skip toasting
5. spoon for spreading and a spatula or your fingers to press the crust onto the fillets
6. microplane or fine grater for lemon zest, plus a chef knife and cutting board for parsley and garlic
7. oven mitts and a kitchen timer
8. fork to check doneness and a plate or cooling rack to let the fish rest

FAQ

Q: Can I use frozen fish for this recipe?

A: Yes. Thaw overnight in the fridge or under cold running water if you're in a hurry. Pat the fillets very dry before seasoning so the crumb mix sticks, and don't let them sit wet or the crust will go soggy.

Q: What oven temp and cooking time should I use?

A: Bake at 400°F (200°C). Thin fillets about 1/2 inch thick take 10 to 12 minutes, thicker ones 12 to 16 minutes. Fish is done when it flakes easily with a fork or reaches 145°F (63°C) inside. If you want a darker crust, broil 1 to 2 minutes at the end, watching closely so it doesn't burn.

Q: How do I get the breadcrumb crust to stick without making a mess?

A: Brush the fillets with the lemon juice and olive oil mixture or a little beaten egg first, then press the panko-Parmesan mix onto the top. The melted butter mixed into the crumbs helps them brown and stick. If you don't want egg, a thin smear of mayo or plain yogurt works too and gives good adhesion.

Q: Can I make the breadcrumb mixture ahead of time?

A: Sure. Mix the panko, Parmesan, lemon zest, garlic, parsley, salt and pepper and store in an airtight container in the fridge up to 3 to 5 days, or freeze up to a month. Add the melted butter right before using for best texture.

Q: What can I substitute for Parmesan or parsley?

A: Pecorino Romano or Asiago are good cheese swaps if you want more bite. For herbs try dill, chives or basil depending on the fish and flavor you want. You can also add a pinch of smoked paprika or lemon pepper for extra punch.

Q: How should I reheat leftovers so the crust stays crispy?

A: Reheat in a 325°F (160°C) oven or toaster oven for 8 to 10 minutes until warmed through. Microwaving will make the crust soft and soggy, so avoid that if you want crispness.

Easy Parmesan Breadcrumb Crusted Baked Fish Recipe Substitutions and Variations

Panko breadcrumbs: use regular breadcrumbs, crushed saltines or Ritz crackers, or crushed cornflakes for a gluten free crunch
Parmesan cheese: swap with Pecorino Romano or Asiago for a sharper flavor, or use nutritional yeast if you want it dairy free
Melted butter and olive oil: use all olive oil or avocado oil, or brush with a little mayonnaise to help the crust brown better
Lemon zest and juice: use lime zest/juice, a splash of white wine vinegar, or bottled lemon concentrate if you don’t have fresh lemons

Pro Tips

– Get the fish as dry as you can before you start and let it sit out 10 minutes to lose the chill. A damp fillet will steam and the crust wont crisp up, so blot it well but don’t leave it out forever.

– For rock-solid adhesion, spread a super thin layer of mayo or Dijon on the top before you press the crumbs on. It sounds weird but it helps the crumbs stick and gives a little extra moisture and flavor, plus you can cut back on added salt.

– Toast some of the panko first and mix it in for extra crunch, or use a mix of regular and toasted panko so you get both lightness and crisp. If you broil to brown the top, watch it the whole time, it goes from perfect to burned fast.

– After you press the crust on, pop the fillets in the fridge for 10 to 15 minutes so the topping firms up. That little chill makes plating way easier because the crust is less likely to fall off.

Easy Parmesan Breadcrumb Crusted Baked Fish Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I share one simple trick that makes my Parmesan Crusted Cod stand out from ordinary baked fish with a crunchy breadcrumb and Parmesan topping.

Servings

servings

Calories

325

kcal

Equipment: 1. rimmed baking sheet lined with parchment or foil, lightly oiled so the crust wont stick
2. medium mixing bowl to combine panko, Parmesan, butter, oil, lemon etc
3. measuring cups and spoons
4. small skillet to toast panko (optional) or an extra small bowl if you skip toasting
5. spoon for spreading and a spatula or your fingers to press the crust onto the fillets
6. microplane or fine grater for lemon zest, plus a chef knife and cutting board for parsley and garlic
7. oven mitts and a kitchen timer
8. fork to check doneness and a plate or cooling rack to let the fish rest

Ingredients

4 fish fillets (about 1 to 1 1/4 lb total), white fish like cod, tilapia or haddock
1 cup panko breadcrumbs
1/2 cup finely grated Parmesan cheese
2 tablespoons melted butter
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove, minced (or 1/4 teaspoon garlic powder)
2 tablespoons chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400°F 200°C and line a baking sheet with parchment or foil, lightly oil the surface so the crust won't stick.
Pat the fish fillets dry with paper towels and season lightly with freshly ground black pepper. Don't over salt here since the Parmesan has salt.
In a bowl combine the panko, grated Parmesan, melted butter, olive oil, lemon zest, lemon juice, minced garlic (or 1/4 teaspoon garlic powder if you don't have fresh), chopped parsley and the 1/2 teaspoon kosher salt; mix until the crumbs are evenly moistened. If you want extra crunch toast the panko in a dry skillet for 2 to 3 minutes first, let cool, then mix.
Spoon the breadcrumb mixture over the top of each fillet and press it down firmly with the back of the spoon or your fingers so it adheres — press pretty well, don't be shy.
Arrange the crusted fillets on the prepared sheet with a little space between them so they bake evenly.
Bake in the preheated oven for about 12 to 15 minutes for typical fillets about 1/2 to 3/4 inch thick, until the fish is opaque and flakes easily with a fork. Cooking time will vary by thickness so start checking at 10 minutes.
If the topping isn't golden enough, switch the oven to broil and brown the tops for 1 to 2 minutes, watching like a hawk so it doesn't burn.
Remove from the oven and let the fillets rest on the pan for 2 to 3 minutes — this helps the crust set so it doesn't fall apart when you plate.
Serve right away; if you want a little extra brightness add a tiny extra squeeze of lemon at the table, and don't worry if a few crumbs fall off, they still taste great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.