Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 4
This is perfect if you are watching your diet. The best cod, keto, low carb, and gluten-free! Don’t worry, this scrumptious meal is so good even your toddlers or pickiest eaters will love this.
Ingredients
3/4 c freshly grated Parmesan cheese
1/2 lemon (zest, plus juice)
2 tbsp fresh parsley (cut small or chopped)
1/2 tsp garlic powder
1 1/4 tsp paprika
3 tbsp salted butter* (Use up to 5 tbsp if you want more butter sauce)
1 1/2 lbs fresh cod
How to make Parmesan Baked Cod
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: With cooking spray, grease a rimmed baking sheet.
Step 3: On a dinner plate, put the grated Parmesan, garlic powder, and paprika.
Step 4: Wash, pat dry, and slice the lemon in half. Grab the first half and make zest with a zester or shave off the yellow part of the skin using a grater. Add this to the cheese mixture.
Step 5: Wash, pat dry, and cut the parsley using scissors, or chop, then add to the cheese mixture.
Step 6: Using a fork, mix the cheese mixture well.
Step 7: In cold water, rinse the fish, rubbing your thumbs on the surface to remove the bones, if any. Then, use paper towels to pat the fish dry.
Step 8: In a small pan, melt the butter on the stove or put it in a bowl and microwave.
Step 9: Prepare everything starting from the fish to the left, butter next, cheese mixture, then the sheet pan.
Step 10: Dip the fish in butter first. Use a fork to coat both sides. Coat in cheese mixture. Pat the topping with the fork, then place the coated fish onto the sheet pan. When done, drizzle over the fish the rest of the melted butter.
Step 11: Place inside the preheated oven. Bake for about 15 minutes. You’ll know it is done when the cod is easily flaked using a fork.
Step 12: Over the fish, squeeze the lemon juice. Enjoy with bread for dipping in the garlic butter or spoon the butter over rice, mashed potatoes, or polenta. Keep any leftovers in the fridge for up to 3 days.
Notes:
For this recipe, use either salted or unsalted butter. Add some salt if using unsalted butter.
Prep this in advance. In melted butter, dip the codfish, then coat with Parmesan mixture. Lightly cover with foil, place in the fridge in a single layer, and make sure to take the cod out 15 minutes before cooking. To bake, cook the cod a bit longer than 15 minutes in case your pan is chilled. See if the fish is ready by cutting one thicker piece.
To substitute:
Instead of garlic powder, you can use one chopped or pressed garlic clove.
Feel free to use dried parsley or basil in place of fresh parsley.
If fresh lemon juice is not available, substitute with bottled.
Replace cod with haddock or other thick white fish if desired.
After the fish is cooked, sprinkle a bit of black pepper if you don’t have paprika.
Frozen codfish is okay. Thaw and pat dry before using.
Nutrition Facts:
Serving: 6ounces | Calories: 303kcal | Carbohydrates: 2g | Protein: 37g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 455mg | Potassium: 769mg | Vitamin A: 970IU | Vitamin C: 11.6mg | Calcium: 244mg | Iron: 1.2mg
Ingredients
- 3/4 c freshly grated Parmesan cheese
- 1/2 lemon (zest, plus juice)
- 2 tbsp fresh parsley (cut small or chopped)
- 1/2 tsp garlic powder
- 1 1/4 tsp paprika
- 3 tbsp salted butter* (Use up to 5 tbsp if you want more butter sauce)
- 1 1/2 lbs fresh cod
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: With cooking spray, grease a rimmed baking sheet.
Step 3: On a dinner plate, put the grated Parmesan, garlic powder, and paprika.
Step 4: Wash, pat dry, and slice the lemon in half. Grab the first half and make zest with a zester or shave off the yellow part of the skin using a grater. Add this to the cheese mixture.
Step 5: Wash, pat dry, and cut the parsley using scissors, or chop, then add to the cheese mixture.
Step 6: Using a fork, mix the cheese mixture well.
Step 7: In cold water, rinse the fish, rubbing your thumbs on the surface to remove the bones, if any. Then, use paper towels to pat the fish dry.
Step 8: In a small pan, melt the butter on the stove or put it in a bowl and microwave.
Step 9: Prepare everything starting from the fish to the left, butter next, cheese mixture, then the sheet pan.
Step 10: Dip the fish in butter first. Use a fork to coat both sides. Coat in cheese mixture. Pat the topping with the fork, then place the coated fish onto the sheet pan. When done, drizzle over the fish the rest of the melted butter.
Step 11: Place inside the preheated oven. Bake for about 15 minutes. You’ll know it is done when the cod is easily flaked using a fork.
Step 12: Over the fish, squeeze the lemon juice. Enjoy with bread for dipping in the garlic butter or spoon the butter over rice, mashed potatoes, or polenta. Keep any leftovers in the fridge for up to 3 days.
Notes
For this recipe, use either salted or unsalted butter. Add some salt if using unsalted butter. Prep this in advance. In melted butter, dip the codfish, then coat with Parmesan mixture. Lightly cover with foil, place in the fridge in a single layer, and make sure to take the cod out 15 minutes before cooking. To bake, cook the cod a bit longer than 15 minutes in case your pan is chilled. See if the fish is ready by cutting one thicker piece. To substitute: Instead of garlic powder, you can use one chopped or pressed garlic clove. Feel free to use dried parsley or basil in place of fresh parsley. If fresh lemon juice is not available, substitute with bottled. Replace cod with haddock or other thick white fish if desired. After the fish is cooked, sprinkle a bit of black pepper if you don’t have paprika. Frozen codfish is okay. Thaw and pat dry before using.
