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Gluten-Free Parmesan Cod - Crispy, Savory, and Easy to Make

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cod fillets (about 5–6 ounces each), thawed if frozen
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup almond flour or gluten-free breadcrumbs
  • 2 tablespoons melted butter or olive oil
  • 1 large egg (optional, helps coating stick)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 lemon (zest and wedges for serving)
  • Fresh parsley, chopped (optional)
  • Cooking spray or a little extra oil for the pan

Method
 

  1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment and lightly oil or spray it.
  2. Pat the cod fillets very dry with paper towels. Dry fish = crisp crust.
  3. In a shallow bowl, mix Parmesan, almond flour (or GF breadcrumbs), garlic powder, onion powder, paprika, pepper, and salt. Add lemon zest for brightness.
  4. In another bowl, whisk the egg. If skipping the egg, brush fillets with melted butter or oil instead.
  5. Dip each fillet in the egg, let excess drip, then press into the Parmesan mixture to coat both sides. Gently press so it adheres.
  6. Set fillets on the prepared pan. Drizzle or brush with the melted butter or olive oil for extra color.
  7. Bake for 10–14 minutes, depending on thickness. The fish is done when it flakes easily and reaches 145°F (63°C) internal temp.
  8. Broil for 1 minute at the end if you’d like a deeper golden top. Watch closely to avoid burning.
  9. Sprinkle with chopped parsley and a squeeze of lemon. Taste and add a pinch more salt if needed.