This Parmesan Baked Cod Recipe is so popular! It's even loved by toddlers and people who don't like fish! It's the best cod, and it's keto, low carb and gluten free!
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.
What?!!
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!
Ingredients
The coating for the fish consists of freshly grated Parmesan cheese, lemon zest, paprika, parsley and garlic powder. The other key ingredients are butter and lemon. And don't forget the cod!
How to make Parmesan Baked Cod
See the card at the end of this post for the full recipe, but here's an overview.
- Mix freshly grated Parmesan with garlic powder and paprika.
- Add lemon zest and chopped parsley to the mixture. I use this zester (affiliate link).
- Dip the cod in melted butter, then dredge it in the cheese mixture, pressing it onto the fish.
- Drizzle any extra butter over the fish.
- Bake the cod at 400 degrees F for 15 minutes.
- Squeeze lemon juice over the baked cod.
The Parmesan-crusted cod comes out of the oven in a nice pool of garlic butter begging for bread to be dipped in it. If carbs and gluten aren't issues for you, go for it!
Frequently asked questions
Now, since there are so many comments on this post, I'll share my answers to some of the most common questions about this cod recipe.
Can I prep this in advance for company?
Sure! Earlier on the day you want to serve it, dip the cod fish in the melted butter and coat it with the Parmesan mixture. Then, refrigerate it in a single layer, covered lightly with foil instead of plastic wrap, which would stick to the coating.
Remove the pan(s) of fish from the fridge 15 minutes before the cod needs to go in the oven. You might need to bake the cod slightly longer than 15 minutes if your pans are chilled, so just cut into one of the thicker pieces to see if it's ready.
Can I use frozen cod?
For best results, use fresh cod, but you can use frozen if you thaw it first. Make sure to pat the fish dry with paper towels.
Can I use fresh garlic?
Yes, several readers have substituted a chopped garlic clove for the garlic powder with great results.
What can I substitute for fresh parsley?
Try a teaspoon of dried parsley or dried basil.
Can I use bottled lemon juice?
Yes, use what you have. Next time, you can try it with the lemon zest and fresh lemon juice.
What if I don't have paprika?
Skip the paprika and then, after the fish is cooked, see if it needs extra black pepper or even a bit of red pepper.
Can I make this with haddock?
Yes. Haddock can be used as a substitute for cod.
Would this work with shrimp?
Shrimp tastes delicious with these ingredients. Here is the recipe for Baked Parmesan Shrimp with Garlic Butter.
You also might like my other low-carb, gluten-free recipes using the garlic-Parmesan coating:
- Baked Parmesan Crisps
- Baked Parmesan Gluten-Free Onion Rings
- Baked Parmesan Jalapeño Poppers with Prosciutto (Gluten Free)
What to serve with it
Keto-friendly options include lemon broccoli, steamed asparagus or this carrot salad. Gluten-free sides with more carbs include rice or Amish Brown Butter Mashed Potatoes.
And if none of that matters, don't forget the bread!
More cod recipes to enjoy
Enjoy!
Parmesan Baked Cod Recipe (Keto, Low Carb, GF)
Video
Ingredients
- ¾ cup freshly grated Parmesan cheese
- ½ lemon (zest, plus juice)
- 2 tablespoons fresh parsley (cut small or chopped)
- ½ teaspoon garlic powder
- 1 ¼ teaspoon paprika
- 3 tablespoons salted butter* (See notes. Use up to 5 tablespoons if you want extra butter sauce)
- 1 ½ pounds fresh cod
Instructions
- Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray. Place the grated Parmesan on a dinner plate and add the garlic powder and paprika.
- Wash the lemon and pat it dry. Cut it in half and make zest from one of the halves by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
- Rinse the parsley and pat it dry. Cut it with scissors or chop it before adding it to the cheese mixture. Toss the cheese mixture with a fork to blend it.
- Rinse the fish in cold water and rub your thumbs along the surface to see if there are any bones to remove. Pat the fish dry with paper towels.
- Melt the butter in a small pan on the stove or microwave it in a bowl. Set up an assembly line from left to right with the fish, the butter, the cheese mixture, and the sheet pan.
- Use a fork to dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the cod with the fork. Place the coated fish onto the sheet pan, top with any excess melted butter and bake for 15 minutes. The cod is done when it can be easily flaked with a fork.
- Squeeze lemon juice over the fish and serve with bread for dipping in the garlic butter (you can place the pan on the table for informal dinners) or spoon the butter over rice, mashed potatoes or polenta. Store leftover cod in the refrigerator for up to three days.
Notes
- Use one garlic clove chopped or pressed instead of the garlic powder.
- Use dried parsley or dried basil instead of fresh parsley.
- Use bottled lemon juice if you don't have fresh.
- Use haddock or another thick white fish instead of cod.
- If you don't have paprika, add a little black pepper after the fish is cooked.
- If you don't have fresh cod, you can use frozen. Just make sure it's thawed completely and patted dry first.
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on November 17, 2014 as "Lemon Parmesan Cod with Garlic Butter" and updated now with additional photos and information.)
Tara says
Do you have a suggestion to use indtead of paprika? Unfortunatly i can not make it to the store but i want to make this tonight! I have everything else
Mamma C says
Tara, I'd just skip the paprika and then, after the fish is cooked, see if it needs extra black pepper or even a bit of red pepper.
Tara says
Made it! This was amazing and fast! All 3 kids (including my 1 year old) and hubby loved it! Thank you so much!
Mamma C says
Wow, your one-year-old loved it too! That's awesome! Thanks so much for letting me know. 🙂
Heather says
⭐️⭐️⭐️⭐️⭐️Loved this! Huge hit at my house! I added panko crumbs to the parmesan mix also.. Highly recommended!
Mamma C says
Heather, that's great to hear! Thanks for sharing your review and adaptation. You made my day. 🙂
Lee Hill says
This was ABSOLUTELY DELICIOUS!!! The Cod cooked perfectly! It was fun having my 5 & 7yr old help with the prep. Didn't have Garlic Powder so substituted with a chopped garlic clove. Paired this with Fried Rice a Roni, mashed potatoes wth the remaining butter sauce added and topped off with bacon red bell peppered green beans. Yummy!!
Mamma C says
Lee, I'm so happy to hear that! I love that your kids helped you make this. I've got to try it with the chopped garlic and a side of mashed potatoes. What a beautiful dinner you served!
Aude says
Loved this recipe, though I think I might try using freshly squeezed garlic cooked slightly in the butter--powder's great though, if you're in a hurry. The combination of flavours is absolutely delicious. Questo è una ricetta italiana? Buonissimo!!!
Mamma C says
Fresh garlic cooked in the butter would be fabulous, Aude! I do tend to rely on garlic powder as a shortcut. 🙂 Ho messo insieme questa ricetta da sola. Grazie!
Lokness @ The Missing Lokness says
This looks absolutely delicious! Buttery cod with lemon and parmesan. That is what I want for dinner. Going to try this next week!
Mamma C says
Thanks, Lokness! I have some cod in the refrigerator right now, because I've been craving this again. 🙂 I hope you enjoy it!
Thalia @ butter and brioche says
Yum this dish sounds delicious! Definitely a great weeknight meal that I can see myself making - thanks for sharing the idea!
Mamma C says
Yes, this does come together quickly, Thalia. For not too much effort, you get a big reward in flavor. I hope you try it!
Chris @ The Café Sucré Farine says
I think you've taken cod right over the top. This looks and sounds amazing!
Mamma C says
Thanks, Chris!
Joann says
Oh wow...this sounds and looks wonderful...won't have time to try it until after Thanksgiving because of traveling, but it is on my list!!!
Mamma C says
I know you liked the chicken made similarly, so hopefully this one will go over well too. For us, it has a nice familiar taste, plus a lemony kick.
Cheryl "Cheffie Cooks" Wiser says
Oh my Andrea-girl it is a good thing you do not live in Florida. If there is any fish out there that I have not had I'll swim to get it! Atlantic Cod Fresh is the best. I am so happy you FINALLY found it! I did have to laugh though HaaaaahhaaaahaahhahahahahahahahahahahahahahahCheryl
Mamma C says
I'm happy to entertain you with my ignorance, Cheryl. 🙂 I'm sure any fresh fish from the Atlantic tastes delicious. Seafood was always a highlight of our Florida vacations. It's nice to hear from you!
Tekesha says
Epic! Like you, I grew up knowing about the salted cod version. (My Jamaican parents frequently made a salt cod fritter for breakfast.) I had no idea people were eating fresh cod until I left home. Someone mentioned British people use cod for fish-and-chips and I remember thinking, "Good grief. They roll that salty fish in batter and fry it?! Blech!" lol
Mamma C says
I'm glad I'm not the only one! I guess I ate fresh cod growing up but didn't know it as anything but "fish." I tried the salted cod after I got married and just assumed that's how all cod tasted. I feel cheated, Lol!
Cindee says
I made your recipe last week. It was delicious. My husband & I enjoyed it so much we are making it again this week.
Contessa says
I made this last night and it was OUTSTANDING! I wanted to use Haddock but they were out so used fresh Cod. DELISH! I'm going to make it with shrimp......OMG....can't wait!!
Mamma C says
Shrimp sounds brilliant, Contessa! I need to try that too!
Yeira says
Haddock and Cod are in the same species family. 🙂
Mamma C says
I never knew that!
Regina says
Cod is not salty at all. Worth a try and we use it for fish and chips as well. It's delicious.
Mamma C says
I do love cod now, but I still don't eat baccala, which is the dried, salted one. I guess that's an acquired taste, Lol.
G m says
That’s cause you probably do not understand how to prepare it,you just don’t cook it or eat it lol u have to soak it over night changing the water every couple of hrs, then and only then are u in for a treat
Mamma C says
I've never made the baccala, but it's a tradition in my hubby's family, so that's where I tried it.