Anybody up for a new cod recipe for their fish Friday lineup? This easy parmesan baked cod with almonds is amazingly tasty and ridiculously simple. One of my favorite fish recipes and something your whole family will enjoy.
This luscious cod is one of the most craveable simple recipes I've made for Weekday Pescatarian. When you take a peek at the short roster of simple ingredients, it won't make sense how delicious the final dish becomes. Trust me. It's savory and rich and crunchy and all the things you love about a perfect seafood dinner at home.
Let's put it on this week's meal plan and start the magic!
What you'll need to make parmesan cod recipe:
- cod fillets
- Parmesan cheese, shredded
- sliced almonds
- egg, beaten well
- sweet paprika
- garlic powder
- chives, for serving
(full measurements and instructions included in the printable recipe card below)
Step by step instructions for easy parmesan and almond baked cod:
To begin, preheat oven to 400 degrees F. Prepare a sheet pan with a layer of parchment paper.
Mix parmesan cheese, almonds, paprika and garlic powder in a small shallow bowl or plate. Set aside.
Dry cod fillets well with paper towels. Sprinkle lightly with coarse sea salt. Dip the top of each cod fillet into the beaten egg, then lay the fish fillet (egg side up) on the prepared baking sheet. Sprinkle the top of the fish fillets with a solid coating of the almond parmesan mixture.
Bake the fish for 10 minutes, or until the topping is golden brown and fish is baked through. (The internal temperature of your fish fillet should be about 145 degrees. If you don't have a thermometer, cook until the fish flakes easily. A good rule of thumb is around 10-12 minutes per inch of thickness on your fillets.)
Garnish with chives and lemon wedges. Garnishments are usually optional, but the chives add the perfect note of freshness to the dish. If you're out of chives, substitute finely diced green onion or fresh parsley.
FAQ's and Serving Suggestions:
Fresh fish is always delicious, but it's not always available. So frozen fish is perfectly delicious for this easy weeknight meal - just be sure to thaw the fish overnight in the fridge and pat dry with paper towels before coating the top and baking.
Any flaky white fish such as hake, mahi mahi, grouper, haddock and even tilapia or catfish, will take well to this savory topping.
The egg does a beautiful job of keeping the flaky fish in this easy recipe together. And as the cheese melts, it supports the effort. So no worries - the topping will stay put!
The internal temperature of your fish fillet should be about 145 degrees. If you don't have a thermometer, cook until the fish flakes easily. A good rule of thumb is to bake for 10-12 minutes per 1-inch of thickness of the fillet.
We sprinkle the fish fillets lightly with coarse sea salt before baking, but the parmesan adds the perfect amount of salt to the topping, so I don't add any more salt there. If you love black pepper, feel free to add a few cracks of fresh pepper to the topping.
Side dishes like seasoned green beans with almonds and garlic would be a lovely pairing, as well as roasted baby potatoes with whipped feta, and if you're feeling fancy, some parmesan truffle french fries. This fish recipe is super savory, so I usually skip the sauce and opt for a squeeze of fresh lemon juice. But if you're in the mood for homemade tartar sauce, this is my go-to recipe.
To store, transfer to an airtight container and keep in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a tablespoon of seafood stock or a teaspoon of olive oil for best results.
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