Herb-Crusted Baked Cod with Lemon Butter
Why This Is Strictly Keto
Instead of a breadcrumb coating, this cod gets its crust from grated Parmesan mixed with garlic, paprika, and fresh herbs — no breadcrumbs, no flour dredge. A bright lemon-butter sauce finishes the dish with real butter and citrus, keeping it high-fat and low-carb.
Ingredients
- 1½ lbs fresh cod fillets
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- 1¼ teaspoons paprika
- Zest of 1 lemon, divided
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 teaspoon fresh thyme leaves
- 5 tablespoons salted butter, melted, divided
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- Salt and black pepper, to taste
- Lemon slices, for serving
Instructions
Preheat: Preheat the oven to 400°F and grease a rimmed baking sheet.
Make the herb crust: On a plate, combine the Parmesan, garlic powder, paprika, half the lemon zest, parsley, and thyme.
Coat the fish: Pat the cod fillets dry and season lightly with salt and pepper. Dip each fillet in 2 tablespoons of the melted butter, then press both sides into the Parmesan-herb mixture to form a crust.
Arrange: Place the coated cod on the baking sheet. Scatter the cherry tomatoes around the fish.
Make the lemon butter: Whisk the remaining 3 tablespoons melted butter with the lemon juice, minced garlic, and remaining lemon zest. Drizzle half over the fish and tomatoes.
Bake: Bake for 15 minutes, until the crust is golden and the cod flakes easily with a fork.
Finish: Drizzle the remaining lemon butter over the baked cod, garnish with extra parsley and lemon slices, and serve immediately.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~340 kcal | 21g | 34g | 2g |
Tips
- Pat the cod very dry before coating — excess moisture keeps the Parmesan crust from adhering well.
- Check for pin bones and remove them before cooking for the best eating experience.
- Thinner fillets cook faster; start checking for doneness at the 12-minute mark to avoid overcooking.
