I don’t make fish very often, but it’s been in the rotation more often recently because I am completely and utterly chickened out. And who knew fish could be so easy? I love that it takes no time at all to cook and there’s just something about it that makes me feel like I am being super healthy. I tweaked a bunch of recipes and came up with a version of lemon parmesan crusted cod that was full of fresh flavors and literally took 15 minutes from start to finish. Most fish recipes call for dijon mustard or mayonnaise as a crumb adhesive (not sure if that is a thing, but just go with it), but I used Greek yogurt instead because one, it is healthier than mayo and b) my kids aren’t dijon mustard fans. The subtle tanginess from the yogurt with the lemon and parmesan and fresh parsley – it’s a great, fresh blend of flavors. I served this with roasted carrots (#andthenwehadcupcakesfordessert… but shhh, don’t tell;).
Sidenote: To feed my family of 5, I probably could have used a pound and a half of fish, but the recipe below is based on 1 pound. I had plenty of extra crumb topping so you wouldn’t need to adjust anything if you decided to make more filets. If you are not into fish, you could use chicken and follow the same recipe adjusting the cooking times.
- 1 pound cod (or other firm white fish)
- Juice from half a lemon
- 4 tbsp Greek yogurt
- Crumb Topping:
- 1/2 cup panko bread crumbs (I used Italian, but plain would work too)
- 2 tbsp grated parmesan cheese
- 1 clove garlic minced
- zest of one lemon
- 2 tbsp fresh chopped parsley
- 2 tbsp olive oil
- Turn oven broiler on high.
- Pat cod filets dry then squeeze half a lemon over top.
- Season with salt and pepper.
- Spoon a dollop of plain Greek yogurt on top of filets and smooth evenly over one side only.
- Combine all crumb topping ingredients in a bowl.
- Spoon crumb topping on top of each filet and press firmly into yogurt.
- Heat 1-2 tbsp olive oil on high heat in an oven safe pan or cast iron skillet.
- Place the filets onto skillet and cook for 1 minute and 30 seconds.
- Transfer skillet into oven and continue to broil for additional 5 minutes. Be sure to watch that the crumb topping doesn’t burn. If it browns too quickly, turn broiler off and turn oven setting to 400 degrees to finish cooking or open oven door a crack.
- When internal temp reaches 130-135, remove the fish and serve immediately with a wedge of lemon.
Pin it here for those nights you just don’t feel like cooking. I promise it’s really that easy!
Try this fish taco recipe too – another family favorite!