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    Home » Recipes » Recipes

    Parmesan and Almond Baked Cod Recipe

    Published: Sep 24, 2022 · Modified: Feb 18, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 3 Comments

    Jump to Recipe·Leave a Review
    baked cod with parmesan almond topping on a plate garnished with chives

    Anybody up for a new cod recipe for their fish Friday lineup? This easy Parmesan Baked Cod Recipe with almonds is so tasty and ridiculously simple. One of my favorite fish recipes and something your whole family will enjoy.

    Finished recipe on a large platter, with individual portions on dinner plates, served with lemon wedges and green beans.

    When you take a peek at the short roster of simple ingredients, it won't make sense how delicious the final dish becomes. It's savory and rich and crunchy and all the things you love about a perfect seafood dinner at home.

    For more easy baked cod winners, try my Pesto Panko Baked Cod and Chip Crusted Cod.

    What you'll need to make this recipe:

    ingredients for recipe laid out on a table and labeled.

    Before we get to the step by step instructions, a note about the ingredients:

    Fish: if cod isn't available, any flaky white fish such as hake, mahi mahi, grouper, haddock and even tilapia or catfish, will take well to this savory topping.

    Parmesan: substitute asiago or grana padano, if needed.

    Full measurements and instructions included in the printable recipe card below.

    Step by step instructions :

    1. Make Topping for Cod

    Preheat oven to 400℉. 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. 

    Ingredients for fish topping.

    2. Prep Cod

    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.

    white fish coated in sliced almonds and cheese placed on a pan

    3. Bake Cod

    Move the pan of fish to the preheated oven for 10-12 minutes, or until the topping is golden brown and fish is baked through. The internal temperature of your fish fillet should be about 145℉. A good rule of thumb is around 10-12 minutes per inch of thickness on your fillets.

    4. Garnish and Serve

    Garnish fish 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.

    Baked Cod Recipe served with green beans

    FAQ's and Serving Suggestions:

    Can I use frozen fish for this recipe?

    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.

    What other kind of fish could I use for this savory topping?

    Any flaky white fish such as hake, mahi mahi, grouper, haddock and even tilapia or catfish, will take well to this savory topping.

    How do I keep the parmesan coating stuck to the flaky cod?

    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!

    How do I know that my parmesan fish fillets are cooked through?

    The internal temperature of your fish fillet should be about 145℉. 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.

    What should I serve with this delicious recipe of baked fish?

    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.

    Why is my baked cod rubbery?

    Overcooked fish loses its natural moisture, which can result in a dry or chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. Check your fish around 10 minutes, and remove from the oven as soon as it's finished cooking. If your fish fillets are less than 1-inch thick, start checking at 8 minutes.

    How to store leftover cod?

    To store, transfer leftover fillets to an airtight container and keep in the refrigerator for up to 3 days. To reheat, bake in 350℉ until just heated through, or warm gently in a skillet with a teaspoon of olive oil.

    Print
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    baked cod with a crispy almond parmesan topping alongside steamed green beans.

    Parmesan and Almond Baked Cod Recipe


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    • Author: Christina
    • Total Time: 20 minutes
    • Yield: 4
    Print Recipe
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    Ingredients

    4 6-oz cod fillets

    ½ cup Parmesan cheese, shredded

    ¼ cup sliced almonds

    1 egg, beaten well

    ½ teaspoon sweet paprika

    ½ teaspoon garlic powder

    Chives, for service

    Salt, to taste


    Instructions

    1. To begin, preheat oven to 400℉. Prepare baking tray with a sheet of parchment paper. Mix parmesan cheese, sliced almonds, sweet paprika and garlic powder in a small bowl. 
    2. 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.
    3. Bake the fish for 10-12 minutes, or until the topping is golden brown and the fish is baked through. 

    4. Garnish with chives and lemon wedges. 

    Notes

    If you're out of cod, any flaky white fish such as hake, mahi mahi, grouper, haddock and even tilapia or catfish, will take well to this savory topping.

    • Prep Time: 5
    • Cook Time: 15
    • Category: Easy Recipes
    • Method: Bake
    • Cuisine: American

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Diane Decker

      September 25, 2022 at 4:44 pm

      This was delicious! It was a quick and easy fix, Served with rice, green beans, and white wine.

      Reply

    Trackbacks

    1. Roasted Baby Dutch Yellow Potatoes with Garlic and Whipped Feta  - Weekday Pescatarian says:
      September 24, 2022 at 11:24 am

      […] rock star baby potatoes recipe would be the perfect accompaniment for Red Shrimp Skewers, Parmesan Baked Cod or as a vegetarian dinner with Mediterranean Tossed […]

      Reply
    2. Simple Pan-Seared Blackened Tuna Recipe - Weekday Pescatarian says:
      October 15, 2022 at 10:48 am

      […] Parmesan and Almond Baked Cod […]

      Reply

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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