parmesan rosemary crusted cod on arugula with fork

Parmesan Rosemary Crusted Fish


Lightly fried white fish with a parmesan rosemary panko crust – this recipe is perfect for a quick, yet elegant, dinner.



  • 1/2 cup panko
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper
  • 2 TBSP flour 
  • 1/2 cup freshly shredded parmesan cheese
  • 1 TBSP fresh rosemary, chopped
  • 1/2 teaspoon garlic powder
  • 1 egg, lightly whisked
  • 2 5-oz. white fish fillets (cod, haddock, walleye)
  • 12 TBSP vegetable oil
  • Lemon wedge, for serving


  1. In a shallow bowl, stir together panko, salt, pepper, flour, parmesan, rosemary, and garlic powder. Set aside. In another shallow bowl, lightly whisk the egg.
  2. Pat the fish fillets dry, as needed, and sprinkle with salt and pepper. Dip the fillets, one at a time, in the egg mixture, and then the panko mixture to coat. Set aside on a plate.
  3. Lightly coat the bottom of a skillet with 1-2 T oil, and heat over medium heat. Once the oil is hot and shiny, add the fish. Fry on each side for approximately 4-5 minutes, until golden brown. The time may vary depending on the thickness of your fish! The fish will be translucent; you want to be sure you don’t overcook it. 
  4. Remove from skillet and serve with a fresh lemon wedge. 


To bake the fillets: heat oven to 375°F. Butter a baking dish well. Add the fillets and pour 1-2T melted butter on top. Bake for 20-24 minutes until the center is translucent; the exterior won’t get as golden brown and it will with frying.

Serving a family? Easily double the recipe!

  • Category: Dinner
  • Method: Fry

Keywords: easter, herb, pescatarian, 30 minute dinner

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