Parmesan Crusted Cod and Lemon Butter Sauce
If you love fish you definitely have a favorite. Most people tend to go for the classic fish and chips and don’t get me wrong I love a good fried fish, but this parmesan crusted cod with lemon butter sauce beats them all! It’s flaky and buttery fish with a crispy, salty and beautifully herbed crust. The lemon butter sauce adds some great flavor from the fat and wonderful acidity from the lemon.
This recipe was born from a desire to eat healthier but still have the things I loved. As I mentioned before I do love fried fish and this dish kicks the craving I get for that to the curve. Now don’t misunderstand, I said “healthier” not healthy. I realize the butter in the sauce might raise some eyebrows but the dish needs that fat, I’m telling you!
Parmesan Crusted Cod Recipe Tips:
Make sure to pat the fish dry, don’t skip this step or you won’t get that delicious crispy crust. Cod holds a lot of moisture so if you can get it fresh, you’ll have an easier time. If you’re like me and live in a landlocked state, not to worry, you can still use frozen. It’ll just take a few more pats to get all that extra water.
When frying the fish you might be tempted to move them or shift them before it’s time to flip. DON”T! If the crust isn’t fully cooked it will stick to that pan like glue. This also means you shouldn’t cook too many at once in the same pan. I personally wouldn’t cook more than two at a time in a single pan.
When cooking the lemon butter sauce you want to watch your heat. Butter likes to separate so if you cook it too hot you might end up with a broken sauce. It’s also a good idea to keep stirring the butter through every step as much as possible to keep those fat solids inside it happy.
Alterations and Substitutions:
So the cool thing about this parmesan crusted cod is, it doesn’t have to be cod. Really any white fish will work, tilapia, sole etc.. If you use a thinner one, make sure to adjust the heat/time accordingly.
You might have heard that fish and cheese is a no go, but it really depends on the type of cheese in my opinion. Parmesan is salty and nutty which pairs perfectly with fish. I wouldn’t recommend experimenting with the cheese by swapping it in this one though.
Now let’s talk about herbs. I love the fragrant combination of tarragon and rosemary but I understand that one or both of those herbs might not agree with you. Some good substitutions for them are; thyme, oregano, basil and parsley.
Parmesan Crusted Cod Step by Step:
In a shallow bowl, stir together panko, salt, pepper, flour, parmesan, rosemary, tarragon, and garlic powder. Set aside In another shallow bowl, lightly whisk the egg.
Pat the fish fillets dry, as needed, and sprinkle with salt and pepper.
Put the 1/2 cup of flour in a shallow bowl. Coat the fish with flour and shake off the excess.
Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Set aside.
Lightly coat the bottom of a skillet with a thin layer of vegetable oil, and heat over medium heat.
Once the oil is hot and shiny, add the fish. Fry on each side for approximately 4-5 minutes, until golden brown. The time may vary depending on the thickness of your fish. The fish will be translucent; you want to be sure you don’t overcook it.
If the fish is extra thick, after frying place on a lightly parchment paper lined sheet pan in a 350 degree oven for approximately 5 minutes.
Remove from the skillet and serve with the lemon cream sauce.
Lemon Cream Sauce:
Melt butter in a medium saucepan over low-medium heat. Add the minced garlic and saute until fragrant, about 20 seconds.
Pour in heavy cream and bring to a boil. The sauce should thicken a little bit. Make sure to whisk constantly to avoid burning.
Take off the heat and stir in the lemon juice and season with black pepper and salt to your liking. The reason you turn off the heat before adding the lemon juice is to make sure the acid in it doesn’t break the heavy cream.
Great Recipe Pairings:
Roasted Vegetable Quinoa Salad
Parmesan Crusted Cod Video Tutorial
Parmesan Crusted Cod with Lemon Butter Sauce
Equipment
- Heavy Bottomed Cast Iron Pan
Ingredients
Breading:
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all purpose flour
- 1/2 cup fresh parmesan cheese, finely grated
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon tarragon
- 1/4 cup all purpose flour
- 1 egg, lightly whisked
- 2 5 ounce cod fillets, or other white fish
- vegetable oil or olive oil
- lemon wedge, for serving
Lemon Butter Sauce:
- 1/4 cup unsalted butter
- 1 1/2 teaspoon garlic cloves, minced
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- In a shallow bowl, stir together panko, salt, pepper, flour, parmesan, rosemary, tarragon, and garlic powder. Set aside. In another shallow bowl, lightly whisk the egg.
- Pat the fish fillets dry, as needed, and sprinkle with salt and pepper. Put the 1/4 cup of flour in a shallow bowl. Coat the fish with flour and shake off the excess. Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Set aside.
- Lightly coat the bottom of a skillet with a thin layer of oil, and heat over medium heat. Once the oil is hot and shiny, add the fish. Fry on each side for approximately 4-5 minutes, until golden brown. The time may vary depending on the thickness of your fish. The fish should be slightly translucent.
- If the fish is extra thick, after frying place on a lightly parchment paper lined sheet pan in a 350 degree oven for approximately 5 minutes.
- Remove from skillet and serve with the lemon cream sauce and/or lemon wedges.
Lemon Cream Sauce:
- Melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.
- Pour in heavy cream and bring to a boil, whisking constantly. The sauce should thicken a little bit.
- Take off the heat and stir in the lemon juice and season with black pepper and salt to your liking.