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Keto Parmesan Crusted Cod - Crispy, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cod fillets (4 pieces, about 5–6 ounces each)
  • Grated Parmesan cheese (not shredded; about 3/4 cup)
  • Almond flour (1/3 cup, superfine if possible)
  • Mayonnaise (2–3 tablespoons)
  • Garlic powder (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Paprika (1/2 teaspoon; smoked or sweet)
  • Lemon zest (from 1/2 lemon)
  • Fresh parsley (2 tablespoons, finely chopped)
  • Salt and black pepper (to taste)
  • Olive oil or avocado oil (for greasing the pan and drizzling)
  • Lemon wedges (for serving)

Method
 

  1. Prep the oven and pan: Heat oven to 425°F (220°C). Line a baking sheet with parchment and lightly brush with oil.
  2. Pat the cod dry: Use paper towels to remove moisture. This helps the crust crisp up and prevents sogginess.
  3. Season the fish: Sprinkle cod with salt and pepper on both sides.
  4. Mix the crust: In a bowl, combine Parmesan, almond flour, garlic powder, onion powder, paprika, lemon zest, and parsley.
  5. Add the binder: Rub a thin layer of mayonnaise over the top of each fillet. This helps the crust stick and keeps the fish moist.
  6. Coat the fillets: Press the Parmesan mixture firmly onto the mayo-coated side. Pile it on; a thicker layer gives a better crunch.
  7. Bake: Place fillets crust-side up on the sheet. Drizzle lightly with oil. Bake 10–14 minutes, depending on thickness, until the fish flakes easily and the crust is golden.
  8. Optional broil: For extra color, broil 1–2 minutes at the end. Watch closely to avoid burning.
  9. Finish and serve: Squeeze fresh lemon over the top and serve with your favorite low-carb sides.