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–+ servings
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4.47 from 13 votes

Parmesan Baked Cod

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Seafood
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

  • 4 boneless cod fillets, about 4 ounces each (thawed if frozen)
  • 2 tablespoons mayonnaise
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon paprika
  • ¼ teaspoon coarse ground black pepper
  • lemon wedges for serving, optional

Instructions

  • 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. 
  • Pat the cod fillets with paper towels to dry thoroughly.
    4 boneless cod fillets, about 4 ounces each
  • Place fillets on baking rack. Spread mayonnaise evenly on each fillet.
    2 tablespoons mayonnaise
  • 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.
    ½ cup shredded Parmesan cheese, 1 tablespoon dried parsley, 1 teaspoon lemon zest, ½ teaspoon paprika, ¼ teaspoon coarse ground black pepper
  • Bake 22 to 25 minutes or until fish flakes easily with a fork and flesh is opaque. Cooking time will depend on how thick the fillets are. Internal temperature should be 140 to 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.
  • Salt: You may have noticed that salt isn't in the list of ingredients. The mayonnaise and Parmesan cheese add quite a lot of salty flavor so I've found that you don't need to add extra salt. 
  • Make ahead tip: Prepare cod as directed but don't bake. Refrigerate up to 8 hours, covered. Bake as directed, adding five minutes.
  • Variations: Substitute panko for Parmesan cheese for a dairy-free alternative (increase mayo to 3 tablespoons). If you don't care for mayonnaise, brush the fillets with olive oil or melted butter. We found that they don't get quite as crispy but this is still a good alternative. You can also use this recipe to cook different kinds of fish. 

Nutrition

Serving: 1fillet | Calories: 123kcal | Carbohydrates: 1g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 262mg | Potassium: 152mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 0.4mg

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