Parmesan Baked Cod

Parmesan Baked Cod is a quick and easy dish that combines tender cod fillets with a rich and flavorful Parmesan topping. The mixture of butter, mayonnaise, and Parmesan cheese creates a creamy, crispy crust that perfectly complements the mild flavor of the cod. This recipe is ideal for a simple weeknight dinner or when you’re looking to impress guests with minimal effort.

Ingredients

• 4 cod fillets
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease with cooking spray.
2. In a small bowl, mix together the Parmesan cheese, softened butter, mayonnaise, lemon juice, dried basil, black pepper, onion powder, and celery salt until well combined.
3. Place the cod fillets on the prepared baking sheet.
4. Spread the Parmesan mixture evenly over the top of each fillet, ensuring it covers the entire surface.
5. Bake in the preheated oven for 10 to 12 minutes, or until the fish flakes easily with a fork.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 12 minutes
• Total Time: 22 minutes

Variations

• Herb Add-ins: You can experiment with adding fresh or dried herbs like parsley, thyme, or rosemary to the Parmesan mixture for extra flavor.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture for some heat.
• Cheese Variations: Swap out the Parmesan for a combination of cheeses such as mozzarella or Gruyère for a different texture and flavor.

Storage and Reheating

• Storage: Store any leftover Parmesan Baked Cod in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the cod in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. You can also reheat it in a microwave, but be mindful that the texture may change slightly.

10 FAQs

1. Can I use a different type of fish? Yes, other white fish like haddock, tilapia, or halibut can be used as a substitute for cod.
2. Do I have to use mayonnaise? While mayonnaise helps create a creamy topping, you can substitute it with sour cream or Greek yogurt for a different texture.
3. Can I bake the cod at a lower temperature? For best results, bake at 400°F (200°C) to get a crispy, golden topping, but you can lower the temperature to 375°F (190°C) if needed; it may just take a few extra minutes to cook.
4. Can I prepare the dish in advance? Yes, you can prepare the Parmesan topping ahead of time and store it in the refrigerator. Just assemble and bake the cod when you’re ready to serve.
5. Can I freeze the cod after baking? It is best to enjoy the cod fresh, but you can freeze the cooked fillets in an airtight container for up to 2 months. Reheat thoroughly before serving.
6. What is the best way to tell if the cod is fully cooked? The cod is done when it flakes easily with a fork, and its internal temperature reaches 145°F (63°C).
7. Can I cook this recipe in a skillet? This recipe is designed for baking, but you can also cook the cod in a skillet over medium heat. Just be sure to cook it through and add the Parmesan topping towards the end.
8. Is this recipe gluten-free? Yes, this recipe is naturally gluten-free as it doesn’t contain any flour or breadcrumbs.
9. What sides should I serve with this dish? This cod pairs well with roasted vegetables, rice pilaf, steamed asparagus, or a fresh green salad.
10. Can I use store-bought Parmesan cheese? Yes, you can use pre-grated Parmesan cheese, but fresh grated cheese will melt better and provide a richer flavor.

Conclusion

Parmesan Baked Cod is a quick and flavorful dish that brings a satisfying combination of creamy and crispy textures. With simple ingredients and minimal prep time, it’s a perfect option for busy weeknights or casual gatherings. Whether served with vegetables or a side of rice, this dish will become a new favorite in your recipe collection.

Print