Parmesan-Crusted Cod with Garlicky Summer Squash


For the best browning in a one pan dish like this, look for heavy guage aluminum or steel pans.

parmesan cod garlic squaush
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
20 mins
Total Time:
40 mins


  • 4 5-6 ounce fresh or frozen skinless cod fillets

  • 4 small zucchini and/or yellow summer squash, cut into 3/4-inch pieces

  • 2 cloves garlic, minced

  • ¼ cup olive oil

  • Salt and black pepper

  • ¼ cup panko bread crumbs

  • ¼ cup grated Parmesan cheese

  • 2 tablespoon snipped fresh parsley

  • teaspoon salt


  1. Thaw fish, if frozen. Preheat oven to 350°F. In a 15x10-inch baking pan combine squash and garlic. Drizzle with 2 tbsp. of the oil. Rinse fish; pat dry. Place in pan with squash. Sprinkle fish and squash lightly with salt and pepper.

  2. In a small bowl combine panko, cheese, parsley, and 1/8 tsp. salt. Drizzle with remaining 2 Tbsp. oil; toss to coat. Sprinkle on top of fish; press lightly. Bake 20 minutes or until fish flakes easily. If desired, sprinkle with additional parsley.

Nutrition Facts (per serving)

297 Calories
16g Fat
8g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 297
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 65mg 22%
Sodium 409mg 18%
Total Carbohydrate 8g 3%
Total Sugars 4g
Protein 29g
Vitamin C 30.9mg 155%
Calcium 95mg 7%
Iron 1.4mg 8%
Potassium 997mg 21%
Folate, total 48.5mcg
Vitamin B-12 1.4mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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