Parmesan Crusted Cod with Thyme
This recipe for Parmesan Crusted Cod with Thyme is perfect for a quick and healthy meal. The crispy texture of the parmesan crust sublimates the delicate taste of the cod, making this neutral white fish extremely tasty, to the delight of the whole family!
List of Ingredients
This is one of the quickest and easiest ways to prepare fresh cod fillets in the oven, with just a few ingredients. In less than 30 minutes, you can make this easy fish recipe, ideal for busy weeknights.
- Cod fillets: Use fresh fish fillets for best results, but frozen fillets also work, if thawed first. You can also use other white fish.
- Breadcrumbs or Panko: I like to use Japanese breadcrumbs, called Panko, which add a light, crunchy texture, but classic breadcrumbs also work well.
- Parmesan: Freshly grated parmesan to enhance the crust and bind the ingredients together.
- Garlic: Use garlic cloves or, failing that, garlic powder.
- Olive oil: I use extra-virgin olive oil to make the crust even crispier. You can also use avocado oil or another vegetable oil.
- Lemon: Add zest to the crust and wedges to accompany.
- Thyme: Fresh thyme is ideal. If you use dried thyme, reduce the quantity. For a milder flavor, substitute fresh parsley.
You’ll find the exact quantities in the recipe card.
Parmesan Crusted Cod: Step by Step
- Prepare the fish: Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper. Pat the cod fillets dry, salt them and place them on the baking sheet or in a lightly oiled dish.
- Prepare the crust: Mix the panko breadcrumbs, Parmesan, lemon zest, thyme, garlic and pepper. Add the olive oil.
- Garnish the fish: Cover the fillets with the breadcrumb mixture. A little topping may fall off, but that’s okay.
- Baking: Bake for 12 to 15 minutes until the crust is golden brown.
Géraldine’s tips
- Uniform crust: Top fish fillets evenly with breadcrumbs for a crisp, uniform crust.
- Don’t overload baking tray: Leave space between cod fillets on the baking tray. Overloading can trap steam and lead to a soggy crust.
- Adjust cooking time: Cooking time may vary according to fillet thickness. If your fillets are thicker, you may need to extend the cooking time slightly to ensure they are cooked through.
More fish recipes
- Bouillabaisse (easy recipe)
- Tuna, Tomato and Mustard Quiche
- Salmon meunière
- One-Pan Salmon with Green Asparagus
FAQ: Parmesan-crusted cod with thyme
Store fish in an airtight container in the fridge for up to 48 hours. Serve cold, for example, with a salad for a quick meal.
The cod flesh should be opaque white and flake easily with a fork. For greater precision, use a thermometer: the fish is cooked when its internal temperature reaches 63°C (145°F).
For a crust that doesn’t get soggy and stays crisp, dry the fillets well before coating. Add the crust just before baking and serve immediately after cooking. Finally, don’t overload the baking tray to allow air to circulate.
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Recipe card
Parmesan Crusted Cod with Thyme
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Ingredients
- 4 cod fillets ( 6-7 oz (150-200 g) per fillet)
- 3/4 cup Panko bread crumbs
- 1/4 cup Parmesan cheese
- 2 garlic cloves or garlic powder
- 2 tbsp Olive oil
- 1 Lemon , organic for the zest
- 2 tbsp Fresh thyme or 2 tsp dried thyme
- Black pepper
Decoration
- Fresh thyme
- Fresh lemon wedges
Instructions
- Preheat the oven at 390 °F (200 °C). Line a baking sheet lined with parchment paper.
- Pat dry the cod filets with paper towels—season with salt on both sides.
- Place the fish filets on the prepared baking sheet.
- Mix panko crumbs, Parmesan cheese, lemon zest, fresh thyme, garlic, and black pepper in a small bowl. Add olive oil.
- Place the panko mixture on top of the fish. It doesn’t matter if it falls off.
- Bake for 12-15 minutes at 390 °F (200 °C) until the crust is golden brown.
