Easy grilled Parmesan cod recipe
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- White fish
A simple and satisfying midweek meal that requires little prep and cooks in an instant. Use cod, tilapia, salmon or even pollock for this dish.
9559 people made this
- 100g Parmesan cheese
- 50g butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1kg tilapia or cod fillets
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Preheat your oven's grill. Grease a grill pan or line pan with aluminium foil.
- In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper and salt. Mix well and set aside.
- Arrange fillets in a single layer on the prepared pan. Grill a few inches from the heat for 2 to 3 minutes. Flip the fillets over and grill for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Grill for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
Reviews & ratingsAverage global rating:(10027)
Reviews in English (7118)
hard to believe this is so easy to make, i don't think my family has ever enjoyed fish so much. stuck to the recipe but did add more seasoning. a good shake of dried italian herbs. thanks, lovely!-11 Dec 2012
Tried this with cod loin, parsnip garlic mash, broccoli, washed down with Theakstons Old Peculier, first time around made the topping too runny, but will try again, printed off and this is a keeper.-24 Jan 2015
I didn't have parmesan cheese and used grated gouda instead, worked great recipe, easy, quick and delicious-07 Dec 2017
Parmesan Baked Cod Recipe (Keto, Low Carb, GF)
Several years ago, if anyone would’ve told me I’d be head over heels for a cod recipe, my response would’ve been, “What you talkin’ ’bout, Willis?”
But this Parmesan Baked Cod with garlic butter blew me away and became an instant family favorite. And, it quickly became the most popular recipe on Cooking with Mamma C, garnering fans from around the world.
Allow me to explain. I once tried baccalà (that’s Italian for dried, salted cod) and decided I didn’t care for it. (But I recently made fried baccalà and loved it!)
I was completely unaware that baccalà had an alter ego — the moist, mild-tasting, sturdy, so-good-it-could-pass-for-a-poor-man’s-lobster fresh cod.
So, I didn’t eat cod for two whole decades.
Yes, folks, I missed out on what has now become my favorite variety of fish. I’m so glad I eventually let a fish clerk talk me into making cod back in 2014.
That’s when I took my beloved Parmesan Chicken Drumsticks with Garlic Butter recipe and turned it into a baked cod dish. A gluten-free, low-carb, keto-friendly cod recipe that even picky eaters love. It's perfect for Lent or any night of the week!
It’s almost 90 degrees today, which means I’m grilling tonight. In fact I use my outdoor grill just about every night in the summer to make quick, easy, healthy dinners. More easy foil packets I love are Shrimp Scampi foil packets and Grilled Clams in foil, or side of Lemon Parsley Potato Packets.
Living on the east coast, I love to take full advantage of the fresh caught local fish available to me here on Long Island. Nothing is quite better than eating fish that came out of the ocean the same day! My local fishmonger suggested the Long Island porgy that was caught early that morning – delish! I asked him to fillet it for me, and I kept the skin on, just my personal preference. Oh, the possibilities are endless when making fish in foil, you can add any fresh herbs you like, wine, garlic, shallots, whatever you like! I also do this in a 400 degree oven in the Fall and winter months.
When I do this outside on the gas grill, I cook the foil on indirect heat, which basically means I heat up one side of the grill with the cover closed so it gets good and hot, and keep the burners off on the other side. You can also do this with a charcoal grill with a cover, by leaving the coals on one side. The fish goes on the indirect side of the grill so that it cooks from the steam created in the foil. In about 10 minutes, the fish cooked to perfection. My whole family enjoys this, even my three year old.
Cooking the Tautog
As you can see, this is just a simple white fish. What is so special about this fish though is that Ryan caught it the day before - fresh as can be!
I chose to use smoked paprika to help give the fish an extra kick of flavor, while still pairing nicely with the lemon herb sauce without overpowering anything.
It took only 8 minutes for it to cook, from start to finish - how easy is that?! You can read the step-by-step detailed recipe and instructions by scrolling below .
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Parmesan Baked Cod
If my sister likes this recipe, you know it’s good. This cod dish is quick to make, fresh, and light. Serve with a side of roasted asparagus or roasted broccoli.
- 1 lb cod (should be around 4 cod fillets)
- 1 cup grated parmesan cheese
- 2 eggs
- 1 lemon, squeezed
- olive oil
- salt & pepper
Pre-heat oven to 350 degrees.
Beat 2 eggs in a bowl and dip each fillet into the egg, coating both sides.
In a separate bowl, add the grated parmesan cheese and dip each fillet into the mixture. Be sure to coat both sides.
In a non-stick skillet, heat 4 teaspoons of olive oil over medium high heat until hot. Place the fish in the pan and cook for 2-3 minutes on each side. Sprinkle with salt and pepper as they cook.
Transfer fish to a baking pan (add some olive oil to the pan) and sprinkle with any leftover parmesan cheese. Squeeze lemon juice over fish and bake for 15 minutes. When fish comes out serve warm with more lemon juice.
This Mayonnaise Baked Cod Recipe Will Make a Fish Lover Out of Anyone by 30Seconds Food
Know someone who frowns any time fish is being served for dinner? The mayonnaise in this easy cod recipe makes the fish super moist. Throw in the cheese, lemon and other seasonings, and we're betting you'll soon have a fish lover on your hands. Don't like cod? Use your favorite fish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 4 cod fillets
- 1/3 cup mayonnaise
- 2 tablespoons butter, melted
- 1/4 cup minced onion
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon Old Bay Seasoning
- 1 tablespoon fresh chopped flat-leaf parsley
- 1/2 cup fresh breadcrumbs
Here’s how to make it:
- Combine the mayonnaise, butter, onion, Parmesan, lemon juice, zest, parsley and Old Bay. Season with salt and black pepper, to taste. Mix well.
- Place the fish in a baking dish that’s been sprayed with nonstick cooking spray. Spread the mayonnaise mixture over the fish fillets. Sprinkle with the breadcrumbs.
- Bake in a preheated 400-degree F oven about 10 minutes. Turn the broiler on and cook until the top is golden brown. Serve.
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Member Ratings For This Recipe
This was a huge hit with the whole family. I used flour in place of cornmeal and it was really really yummy! Thank you! - 7/9/09
I added the paprika, and it was delicious! I also mixed some of the parmesan into the flour mixture. Definitely making this again. - 11/25/08
Used bread crumbs instead of corn meal & I only had onion powder, not salt, so I added Morton's Nature's Seasons (in place of the onion salt & pepper). I also added some paprika and a bit of parmesan to the breading. This got RAVES from my family. My hubby says it tastes like restaurant food! - 8/27/09
This dish was TERRIFIC. It is my new Cod recipe. I cut the cod up into 4 oz portions and used Earth Balance Buttery Spread instead of butter. I didn't have onion salt so I used garlic salt. We ate it this with a third cup of whole wheat pasta and a cup of steamed asparagus. - 8/10/09
I tried this recipe tonight, and it was wonderful. I used Italian bread crumbs instead of the cornmeal, and olive oil instead of the butter. - 3/12/10
Parmesan and Panko Crusted Cod
Parmesan and panko crusted cod was the first fish I learned how to cook. I was surprised how easy it is make, it doesn’t taste fishy, and it’s delicious. Anytime I can combine healthy and easy, I know it’s a goal I can keep up with!
Although not all of the ingredients are on top of the healthy list, it keeps me eating what is best for brain health and enjoy it at the same time.
- 1 c Panko bread crumbs
- 1/4 c flour
- 1/2 c parmesan cheese finely shredded
- 1/4-1/8 tsp cayenne pepper
- 1 egg
- 1/2 c milk
- 1 lb cod preferably alaskan cod
- 2 Tbsp coconut oil
Parmesan cheese: protein which may aid in skin, muscle, teeth and bone health, and may aid cell repair.
Cayenne pepper: may fight cancer, increases metabolism , regulate blood pressure.
Cod Fish: high in Omega 3 fatty acids for heart , join and brain health, improves energy, may protect against cancer, depression, and contains anti-inflammatory agents to fight arthritis and allergies.
Coconut Oil: may aid brain health, increase good cholesterol for heart health, and lubricate joints.
For more information on the many benefits of cod fish click here.
Melt the butter in a saucepan. Add the lemon juice to the melted butter and stir to combine.
Season each piece of cod with salt and pepper to your taste. Place each piece of cod in the middle of a piece of aluminum foil large enough to close over the cod. Each piece of cod should go in its own packet. Fold the edges of the foil upward to create a basket.
Finish filling the foil packets as follows: split the sliced peppers and tomatoes into 4 even groups, and add one group of peppers and tomatoes on top of the cod. Pour 1/4 of the lemon & butter mixture over the cod and tomatoes. Close each packet, and place on a grill preheated to 400ºF over indirect heat.
Cook over indirect heat for 10-12 minutes, until the cod is opaque and flakes easily. Remove packets from grill, and carefully open up to let steam escape. Serve with a squeeze of fresh lemon and fresh chopped parsley, if desired. Enjoy!