Parmesan-Crusted Baked Cod

Name: Parmesan-Crusted Baked Cod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1¾ lb Potato; 2 tbsp Olive Oil; 1 tsp Salt; ½ tsp Black Pepper; 2 oz Panko; 1½ oz Parmesan; 1 Lemon; 1¼ lb Cod; 14 oz Asparagus

By Eatpace

Cod fillets bake under a lemon-Parmesan crumb alongside roasted asparagus and potatoes. The potatoes get a head start, so everything finishes at roughly the same time.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 445; kcal per serving
Protein: 38g; per serving

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Parmesan-crumbed cod with roasted potatoes, asparagus and lemon wedges.

45 min

Ingredients

9 ingredients

4 servings

1¾ lb Potato, cut into 1/2-inch pieces
2 tbsp Olive Oil
1 tsp Salt
½ tsp Black Pepper
2 oz Panko
1½ oz Parmesan, finely grated
1 Lemon, zested and cut into wedges
1¼ lb Cod, cut into 4 fillets and patted dry (Skinless)
14 oz Asparagus, woody ends trimmed

Contains fish, dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

445 kcal

Protein: 38 g
Carbs: 50 g
Fat: 11 g
Fiber: 7 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 425°F 15 min prep · 30 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Line two sheet pans with parchment.
Step 2. Toss Potato on one pan with half the Olive Oil, half the Salt, and half the Black Pepper. Spread cut sides down and roast until starting to brown, about 18 minutes.
Step 3. Meanwhile, mix Panko, Parmesan and the zest from Lemon with half the remaining Olive Oil. Reserve the lemon wedges for serving.

Cook

Step 4. Arrange Cod on the second pan and press the crumb mixture onto the fillets. Toss Asparagus beside it with the rest of the Olive Oil, Salt and Black Pepper, seasoning the fish too.
Step 5. Turn the potatoes and place the fish pan in the oven. Roast until the fish flakes and reaches 145°F (63°C) inside, the crumbs are golden and the vegetables are tender, about 12 minutes. Remove both pans.

Finish & serve

Step 6. Serve the cod with the potatoes, asparagus and reserved lemon wedges.

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Tips

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Use gluten-free panko in place of regular panko if needed.

Good to know

Choose fillets of similar thickness so they cook at the same rate; thick pieces may need a few extra minutes.

Leftovers

Refrigerate leftovers promptly and eat within 3 days; reheat gently until hot.

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