GERD Friendly Parmesan Crusted Cod

Total time28 min

Prep time10 min

Cook time18 min

4.7

(24)

Flaky, mild cod topped with a golden, herb-flecked Parmesan crust is the kind of satisfying weeknight dinner that feels far more indulgent than it actually is. Managing reflux often means giving up bold, acidic, or heavily spiced dishes, but this recipe leans into gentle, GERD-friendly flavors — fresh parsley, basil, a whisper of thyme, and good olive oil — without sacrificing any of the wow factor. The oven does the heavy lifting at a high heat, producing a beautifully crisp crust while keeping the fish tender and moist inside. There's no frying, no heavy cream sauce, and no tomato-based anything, which makes this a genuinely comfortable choice for sensitive stomachs. Pressing the breadcrumb and Parmesan mixture firmly onto each fillet before baking is the small step that makes the crust stay put and turn that gorgeous deep golden color. It serves four, so it's just as easy to pull off for a family dinner as it is for a quiet meal at home. Clean, simple, and genuinely delicious — this is the kind of recipe that earns a permanent spot in your rotation.

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Ingredients

4 servings

4 cod fillets (about 6 oz each), skin removed
1 tbsp olive oil
¼ tsp salt

For the crust

½ cup plain breadcrumbs
½ cup finely grated parmesan cheese
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh basil, finely chopped
¼ tsp dried thyme
2 tbsp olive oil

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
In a small bowl, combine the breadcrumbs, Parmesan, parsley, basil, and dried thyme. Drizzle in the 2 tbsp olive oil and stir until the mixture resembles damp sand and holds together lightly when pressed.

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