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Close up of Sheet Pan Baked Cod with Lemon–Parmesan Crust on a bed of green pea purée.

Sheet Pan Baked Cod with Lemon–Parmesan Crust & Spring Pea Purée

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 4 Cod fillets 6 oz each
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tbsp lemon zest
  • 2 tbsp fresh parsley chopped
  • 3 tbsp extra virgin olive oil divided
  • 2 cups frozen peas
  • 1 tbsp lemon juice
  • Handful of fresh mint leaves
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F and line a sheet pan with parchment.
  2. Dry cod fillets thoroughly and season with salt and pepper.
  3. Mix Panko, Parmesan, garlic, zest, parsley, and 1.5 tbsp olive oil in a bowl.
  4. Press the mixture onto the top of the cod fillets.
  5. Bake for 12–15 minutes until fish flakes easily.
  6. Boil peas for 3 mins, then blend with remaining olive oil, lemon juice, garlic, and mint until smooth.
  7. Serve cod atop a bed of the pea purée.

Notes

1. The "Dry Fish" Rule

The biggest mistake home cooks make with baked fish is leaving moisture on the surface. If the cod is wet, the steam will make the parmesan crust soggy. Use a heavy-duty paper towel to press firmly on both sides of the fillet until the surface is tacky, not slippery.

2. Pea Purée Consistency

If your purée feels too thick or "grainy," add 1 tablespoon of the pea-boiling water or warm vegetable broth at a time while the blender is running. For an ultra-fine, restaurant-style texture, you can pass the purée through a fine-mesh sieve, though the rustic texture is more traditional for home-style Mediterranean cooking.
 

3. Scaling the Recipe

If you are cooking for a larger group, do not crowd the sheet pan. Leave at least 2 inches of space between each fillet. If the fish are too close together, they will steam each other rather than roasting, which prevents the crust from getting that signature "crunch."

4. Choosing the Best Cod

While Atlantic and Pacific cod are both excellent, Pacific cod is often slightly firmer, while Atlantic cod is sweeter and has larger flakes. If you prefer a very meaty texture, ask your fishmonger for "loin" cuts rather than "tail" cuts, as they are thicker and cook more evenly.
 

5. Flavor Upgrades

  • Herb Swap: If you do not like mint in your peas, try fresh basil or tarragon.
  • Nutty Crust: Add 1 tablespoon of finely crushed pine nuts to the parmesan mixture for an extra layer of Mediterranean flavor.
  • Acid Balance: If the dish feels "flat," finish the plated fish with a tiny pinch of flaky sea salt (like Maldon) and an extra squeeze of fresh lemon juice.