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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or spray it with non-stick cooking spray to prevent sticking.
Pour the beaten egg into a shallow dish. This will help the Parmesan coating adhere to the fish.
In a separate shallow dish, combine the grated Parmesan cheese, garlic powder, onion powder, smoked paprika, and red pepper flakes. Mix well using a fork to distribute the spices evenly.
Dip each cod filet first into the beaten egg, ensuring it is fully coated. Then dredge the filet in the Parmesan and spice mixture, pressing gently to adhere the crust all over.
Place the coated cod filets evenly spaced on the prepared baking sheet, making sure they don’t touch to allow even cooking.
Bake in the preheated oven for 10-12 minutes, or until the cod flakes easily when tested with a fork and the crust is golden and crispy.
Remove from the oven and serve immediately with fresh lemon wedges or tartar sauce, if desired, to add a bright, tangy flavor.