Parmesan-Crusted Cod
Flaky cod fillets under a crisp, golden parmesan-almond crust, roasted on one pan with lemony green beans.
Nutrition per serving
1 fillet + green beans- Net carbs
- 5.5g
- Calories
- 423kcal
- Protein
- 44g
- Fat
- 23g
- Total carbs
- 8.8 g
- Fiber
- 3.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (pork rind crust): Crushed pork rinds replace the almond flour for a nut-free crust that’s even crunchier.
- Mix the crushed pork rinds (pork rind panko) with the parmesan and butter in place of the almond flour.
Parmesan-crusted salmon: The crisp parmesan crust on rich salmon fillets. It browns well and makes salmon more appealing to fish skeptics.
- Roast 12–15 minutes, until the crust is golden and the thickest part of the salmon reaches 145°F (63°C). Pull it as soon as it gets there, because salmon dries out quickly.
- Cod
- Parmesan crust
- Green beans
- Cod
- Parmesan crust
- Green beans
- Cod
- Parmesan crust
- Green beans
Estimated cost $23.08 for 4 servings ($5.77 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
-
Toss the green beans with the olive oil and a pinch of salt, spread them around the edges of the pan and roast 5 minutes for a head start.
-
Meanwhile, mix the parmesan, almond flour, melted butter, garlic powder, paprika, lemon zest and parsley until it looks like damp sand.
-
Pat the cod dry and season with the remaining salt and the pepper. Spread a thin layer of mayonnaise over the top of each fillet and press the crumb mixture firmly onto it.
-
Nestle the fillets in the center of the pan among the beans. Roast 12–15 minutes until the crust is golden and the fish is opaque, flakes easily and reads 145°F (63°C). If the crust needs more color, broil 1–2 minutes, watching closely.
-
Squeeze the lemon juice over the green beans and serve.
Tips for success
-
You won’t taste the mayonnaise. It glues the crust on and keeps the top of the fish moist. Dijon mustard works too. - Thin fillets such as haddock or tilapia need only 8–10 minutes, so give the beans a longer head start.
- For a nut-free crust, swap the almond flour for crushed pork rinds (pork rind panko).
Nice to have, not needed
- An instant-read thermometer helps with thick fillets — without one, check that the center is opaque and flakes easily.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Oven or air fryer at 350°F (175°C) for 8–10 minutes to keep the crust crisp.
Refrigerate up to 2 days. Reheat at 350°F (175°C) for 8–10 minutes to keep the crust crisp.
Variations
2 variations, each with its own ingredients and macrosNut-free (pork rind crust)
DietCrushed pork rinds replace the almond flour for a nut-free crust that’s even crunchier.
- almond flour → pork rinds
4.9 g net · 419 kcal · 47 g protein · 22 g fat · ≈$5.86 per serving (−0.6 g net carbs vs the original)
Parmesan-crusted salmon
ProteinThe crisp parmesan crust on rich salmon fillets. It browns well and makes salmon more appealing to fish skeptics.
- cod fillets (about 7 oz / 200 g each) → skinless salmon fillets (6 oz / 170 g each)
5.5 g net · 612 kcal · 44 g protein · 45 g fat · ≈$5.71 per serving (same net carbs as the original)
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