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 22-25 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
Don't care for cod? Substitute a different type of fish, such as salmon.
Make Ahead Tip: Prepare cod as directed but don't bake. Refrigerate up to 8 hours, tightly wrapped. Bake as directed, adding five minutes.
Dairy-Free Alternative: Substitute panko for Parmesan cheese. Increase mayo to 3 tablespoons.