Preheat your oven to 200°C (400°F). While it heats, line a 9x13 inch baking dish with aluminium foil and brush lightly with olive oil — you’ll hear a faint sizzle as the oil meets the warm dish.

Pat the cod fillets completely dry using kitchen paper. You want them dry to the touch, with no visible moisture; this ensures the topping clings properly and the fish doesn’t steam.

In a small mixing bowl, combine the melted butter, minced garlic, lemon juice, dried parsley, salt, pepper, and paprika. Stir until the mixture is uniform — it should smell fragrant and look like a glossy, golden sauce.

Arrange the cod fillets in the prepared dish in a single layer, leaving a small gap between each piece. Spoon the butter mixture evenly over the fish, using a brush to coat every surface until the fillets glisten.

Sprinkle the grated Parmesan over the top, pressing gently so it adheres. The cheese should form a thick, even crust — you’ll see it clump slightly as you pat it down.

Bake uncovered for 15 to 18 minutes. At the 15-minute mark, check for doneness: the cod should flake easily with a fork, the Parmesan crust will be deep golden brown, and the edges of the fillets will look slightly crispy. If you want a darker crust, switch to the grill for the final 2 minutes — watch closely so it doesn’t burn.

Remove from the oven and let rest for 5 minutes. During this time, the juices redistribute, and the fish firms up slightly. You’ll notice the aroma of garlic and butter filling your kitchen — that’s your cue it’s ready.