Photo of Parmesan crusted cod by WW

Parmesan crusted cod

Points® value
Total Time
30 min
5 min
25 min
A healthier take on the classic fish-and-chip supper – juicy cod loin fillets, topped with a zesty parmesan crumb and baked with thinly sliced new potatoes.


New potatoes, raw

700 g, baby, sliced

Broccoli, raw

250 g, Tenderstem, trimmed

Asparagus, raw

250 g, trimmed and halved

Calorie controlled cooking spray

4 spray(s)

Breadcrumbs, fresh

60 g


½ zest(s) of 1, plus wedges to serve

Parmesan Cheese

2 tablespoon(s), grated, finely grated

Olive Oil

1½ tablespoon(s)

Half Fat Crème Frâiche

60 g

Cod, raw

500 g, 4 x 125g fillets


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the potatoes, broccoli and asparagus onto a large baking tray and mist with cooking spray. Season, then roast for 5 minutes.
  2. Combine the breadcrumbs, lemon zest, Parmesan and oil in a small bowl and set aside. Spread 1⁄2 tablespoon of the crème fraîche over each cod fillet then scatter over the breadcrumb mixture. Put the fish, crumb-side up, on the baking tray with the vegetables and roast for a further 20 minutes, until the fish is cooked through, the vegetables are tender and the crumb topping is golden.
  3. Serve the fish and vegetables with the lemon wedges on the side.


Swap the broccoli for cauliflower or green beans.