Mild tasting cod encased in a flavorful, crispy crust, this Parmesan baked cod is a simple and delicious way to add healthy seafood to your weekday menu. High in protein and low in fat, inexpensive cod is a great choice.
Preheat oven to 425ºF. Prepare baking pan: line with a sheet of foil, place baking rack on top (see note). Spray lightly with cooking spray.
Wash cod fillets and use a paper towel to dry thoroughly. Cut into 4 equal portions if they're large.
Place fillets on baking rack. Spread mayonnaise evenly on each fillet.
In a small bowl, combine Parmesan, parsley, lemon zest, paprika, and black pepper. Cover the top of fillets with Parmesan mixture, lightly patting so it adheres.
Bake 22 to 25 minutes or until fish flakes easily with a fork. Cooking time will depend on how thick the fillets are. Internal temperature should be 140-145ºF.
Serve immediately, garnished with lemon wedges, if desired.
Video
Notes
Don't have a baking rack? Just set the fillets right into the baking pan. They may be a little less crispy but will still be delicious
Substitute a different type of fish, such as salmon, if desired.
Make ahead tip: Prepare cod as directed but don't bake. Refrigerate up to 8 hours, covered. Bake as directed, adding five minutes.
Dairy-free alternative: Substitute panko for Parmesan cheese. Increase mayo to 3 tablespoons.