Parmesan-Crusted Baked Cod



For this Parmesan-crusted baked cod, cod loins take a quick dip in buttermilk, then receive a crunchy Parmesan and panko crumb topping. This is a quick, easy main dish suitable for a weeknight, or for company. We like this with oven-roasted asparagus and baby red potatoes. Customize to your taste, with a little onion powder, or an herb seasoning blend, as you like!


  • 4 (6 ouncecod loins
  • 1/2 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh parsley
  • 1/2 cup buttermilk (see Note)
  • butter-flavored cooking spray
  • lemon wedges (optional)
  • fresh parsley sprigs (optional)


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with foil, and place a baking rack in the pan over the foil.
  2. Pat cod loins dry with paper towels.
  3. Combine panko crumbs, grated Parmesan cheese, paprika, salt, pepper, and minced fresh parsley on a plate. Mix with a fork until well blended.
  4. Pour buttermilk into a shallow dish and place beside the plate with crumbs.
  5. Dip each cod loin into the buttermilk, and then place on the crumbs. Scoop crumbs on top of each cod loin and pat firmly, to coat both sides. Place crumb-coated cod on the rack in the prepared pan. Add any remaining crumbs to the top of the cod loins, and spray with butter-flavored cooking spray.
  6. Bake in the center of the preheated oven for 15 to 20 minutes, depending on the thickness of the cod loins. Test for doneness with an instant-read thermometer. Cod is done with an internal temperature of 145 degrees F (63 degrees C).
  7. Serve with lemon wedges and additional fresh parsley, if desired.


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