Crispy Keto Parmesan Cod
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 3/4 cup finely grated parmesan cheese
- 2 tablespoons almond flour
- 1 tablespoon mayonnaise
- 1 teaspoon lemon zest (optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set a wire rack inside if you have one.
- Pat cod fillets completely dry with paper towels on both sides.
- Brush each fillet lightly with olive oil, then season with salt, pepper, garlic powder, and smoked paprika.
- In a small bowl, mix together the grated parmesan, almond flour, mayonnaise, and lemon zest until a rough paste forms.
- Press the parmesan mixture firmly onto the top of each fillet in an even layer.
- Bake for 18 to 22 minutes until the crust is deep golden and the fish flakes easily when pressed with a fork.
- Scatter fresh parsley over the top and serve immediately with lemon wedges on the side.
Notes
Always pat cod fillets completely dry before adding the parmesan crust — surface moisture is the main reason the crust won't crisp properly. A wire rack inside the baking sheet makes a noticeable difference in getting an even golden crust on the bottom.