I often default to chicken and turkey as my go-to choices for dinner. However, living in Michigan, I’m pretty much surrounded by lakes so I can’t make the excuse that seafood isn’t available. (In case you’re wondering, both salt water and fresh water fish are considered “sea” food. I Googled it!). How long it takes: 15 minutes to prep, 25 minutes in the oven Equipment you’ll need: baking pan, oven, small bowl Servings: 4 My food preferences are constantly changing, though, and we eat salmon almost every week. I love salmon prepared in a variety of ways, like this grilled salmon, baked salmon with lemon and chives, and salmon with maple mustard glaze. Lately I’m loving air fryer salmon. The crunchy coating on parmesan and almond crusted salmon is so, so good! Although my salmon recipes are popular, some of you have requested recipes for other varieties of fish. I absolutely love reader requests, and I try to make the requested recipes happen whenever I can, so today I’m bringing you this recipe for delicious Parmesan baked cod. I think it’s perfect and I’m sure you will too. As always, let me know if you make this recipe and send any recipe requests my way!
About this Parmesan baked cod recipe
Cod is a mild tasting white fish that easily adapts to a variety of cooking methods. It can be baked, fried, poached, broiled, or steamed. Use its mild flavor as a base for delicious seasonings and sauces. I love cod in these stunning fish tacos with blood orange salsa. While you have the oven on, why not roast broccoli to go along with your cod? Lemon roasted broccoli is healthy and delicious, and incorporates a couple of the same ingredients as the fish: lemon and Parmesan cheese. Perfect!
Ingredient Notes
Cod Fillets: Usually cod is fairly inexpensive. I purchase cod fillets at the meat counter of my grocery store. Using frozen cod is okay but I find that it tends to be more watery. Cod loins are a good choice, too. You’ll need 4 boneless fillets, about 4 oz. each. Mayonnaise: You’ll need the mayonnaise to act as glue for the flavorful topping. It also adds flavor and just a bit of fat to the cod. Parmesan Cheese: For best results, use shredded parmesan. It looks nicer, giving the topping a more interesting texture. There is no added salt in this recipe because the cheese is fairly salty. Dried Parsley: Adds color and just a bit of flavor. Lemon Zest: Use a fine grater or zester to zest a lemon. Don’t skip this ingredient because it really makes this dish flavorful. After zesting the lemon, cut it into wedges for serving later on. Sweet Paprika: There are 3 basic types of paprika commonly found in grocery stores: sweet, Hungarian, and smoked. Often sweet paprika is labelled simply “Paprika”. Ground Black Pepper: Add as much or as little as you like.
How To Make Baked Cod
Prep pan. Preheat the oven to 425ºF and prepare a rimmed baking pan (such as a sheet pan) by lining it with foil or parchment so cleanup will be easy. Set a wire baking rack in the pan and spray it lightly with nonstick spray. (If you don’t happen to have a rack, no worries. You can bake the fish without it. It will turn out a little less crispy.) Prep cod. Rinse each fillet, pat dry thoroughly with paper towels, and cut into serving size pieces, about 4 ounces each. Make sure you get it as dry as possible or it will be difficult to spread the mayo on top. Put the fillets in the pan. Add coating. Mix together the cheese, parsley, lemon zest, paprika and black pepper. Next, spread a little mayonnaise on top of each fillet and then add a coating of the cheese mixture. Lightly pat it on with your fingertips to make sure it stays put. Bake. Pop the fish into the oven for 20 to 25 minutes, until the coating is crispy and the fish is done. So simple and delicious. Don’t you think they look really great, too? Serve. I like to serve the Parmesan baked cod fillets with a wedge of lemon and a sprinkling of fresh parsley. Keep reading for more side dish suggestions.
Make It Your Own
Use a different kind of fish. If you’re not a fan of cod, substitute salmon or another fish of your choice. Make it dairy-free. Use panko or bread crumbs in place of the parmesan. Increase mayonnaise to 3 tablespoons. Skip the mayo. Instead of spreading the filets with mayonnaise, you could brush melted butter or olive oil on them. We did test it this way and found they didn’t get quite as crispy. Don’t have a baking rack? Just set the fillets right into the baking pan. Again, they may be a little less crispy but will still be delicious. Change up the seasonings. Try garlic powder, onion powder, dried basil, or salt-free seasoning blends. I wouldn’t add salt because the mayonnaise and Parmesan provide quite a bit of saltiness.
Make-Ahead Ideas
Prepare cod as directed but don’t bake. Refrigerate up to 8 hours, covered. Bake as directed, adding five minutes. I’m thinking it could also be frozen but I haven’t tested that.
Reheating & Storage Tips
Refrigerate: If you have any cod left over, wrap it well with plastic wrap or put it into a resealable container. It should keep in the refrigerator for up to 2 days. Reheat: I like to reheat mine in the toaster oven for 10 minutes or so at 350ºF. You can also reheat it by broiling or air frying it for a few minutes so the coating gets crispy again. The fillets can also be warmed in the microwave but try not to overdo it. The fish tends to get tough if it’s overheated.
Leftover Love
Have a couple of fillets left over? Make a scrumptious sandwich. Generously slather buns or bread with homemade tartar sauce, add a few leaves of lettuce, and sandwich a reheated cod fillet between. Oh, that’s so good! The best fishwich ever!
