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Ultra-Crispy Baked Keto Parmesan Crusted Cod with Lemon-Garlic Butter Drizzle

A perfectly cooked fillet of Keto Crispy Parmesan Crusted Cod resting in butter sauce on a plate.

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Prepare flaky cod fillets coated in a crunchy, low-carb Parmesan crust using a simple baking method. This recipe delivers a satisfying texture while staying strictly ketogenic.

Ingredients

Scale
  • 4 (6 oz) cod fillets, about 1 inch thick
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese, finely grated
  • 1/4 cup almond flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the cod fillets completely dry using paper towels. This step is key for crispiness.
  3. In a shallow dish, combine the grated Parmesan cheese, almond flour, garlic powder, parsley, salt, and pepper. Mix well.
  4. Brush the top side of each cod fillet lightly with olive oil.
  5. Press the oiled side of each fillet firmly into the Parmesan mixture to create an even, thick crust.
  6. Place the crusted fillets on the prepared baking sheet, crust-side up.
  7. Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown and crisp. Cooking time depends on fillet thickness.
  8. While the fish bakes, prepare the drizzle: Melt the butter and stir in the fresh lemon juice.
  9. Remove the cod from the oven. Drizzle the lemon-garlic butter evenly over the hot, crusted fish immediately before serving.

Notes

  • For extra crispiness, you can briefly place the fillets under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • Serve with steamed asparagus or a side salad dressed with olive oil and vinegar for a complete keto meal.
  • If you prefer an air fryer, cook at 380°F (195°C) for 10-12 minutes.

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