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.)
Carol says
First time cooking a Mamma C recipe. Sounded good so I tried it. Well, the result was amazing. My husband of 44 years said if we weren't already married, he marry me that minute. Great success. Can't wait to try some of your other recipes.
Mamma C says
Your husband is so sweet! And so are you, Carol, for your lovely comment. You made my day!
Nadya says
bu-ga-ga) I m not married yet... but i guess i know what to cook for the next romantic dinner:))))
Mamma C says
Lol!
KareninStLouis says
This was great! I was amazed. A bit richer than our usual fare but a nice preparation for a change of pace. I baked one large 1-1/4 lb. piece of cod, so instead of the assembly-line dipping, etc., I mixed together all the ingredients except the butter, spooned the mixture over the top of the fish, and then drizzled the melted butter on top. It was so good. You can also use less butter this way, and it's faster. Thank you for a great, quick recipe!!
Mamma C says
I'm so glad you shared your method, Karen! I bet that would work even if starting with smaller pieces.
Vivian says
I've made this dish before using haddock and it was as delicious as everyone reports. I have company coming tomorrow and want to make it again, but no matter how I search, I only come up with the comments and not the recipe ... Can you help?
Mamma C says
That's strange, Vivian. I see it on my end. I'm going to email you a pdf of the recipe card. In the meantime, to help troubleshoot, if you are using your phone, you have to click "Read More" to see the whole content. If you are on your computer, you just have to refresh your page and scroll down to the recipe card.
Nita says
I made this dish tonight for dinner. With the first bite I closed my eyes and curled my toes. It was amazing!!!
Mamma C says
Haha! Best comment ever! Thanks for letting me know, Nita. 🙂
Coco says
What do you think.. can I make in advance and then bake it up
when the company comes over?
Mamma C says
Coco, that should be fine. I would coat the fish earlier on the same day and refrigerate it in a single layer, covered lightly with foil instead of plastic wrap, which would stick to the coating. Then, I’d remove the pan(s) of fish from the fridge 15 minutes before it needs to go in the oven. You might need to bake the fish 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.
Saima says
I made this tonight for my very critical husband and his very picky parents and they all loved it. My MIL said it was the best fish she's had in the US. Thanks for the recipe!
Mamma C says
Wow! What a compliment! I'm so glad this was a hit, and it was sweet of you to let me know. You made my day, Saima. 🙂
Bo Brooks says
For those wondering about substitutes to mix vs panko or parmisen cheese, use Ritz crackers. Excellent taste. You can use any kind of cracker or cheese. Yes, cod is usually used for fish & chips. Haddock is also a mild white fish.
Mamma C says
I'm going to look for haddock. Thanks, Bo!
Harriet says
This looks and sounds wonderful, and I'm encouraged by all the positive feedback. I plan to serve this to company next week. However, I'd prefer not to go through the dredging steps while my guests are enjoying hors d' ouvres. Can I coat the fish in the cheese mixture and then refrigerate it until it's time to bake when the guests arrive? There will be 12 of us. Thanks.
Mamma C says
Harriet, that should be fine. I would coat the fish earlier on the same day and refrigerate it in a single layer, covered lightly with foil instead of plastic wrap, which would stick to the coating. Then, I'd remove the pan(s) of fish from the fridge 15 minutes before it needs to go in the oven. You might need to bake the fish 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.
Sheri says
Made this last night and omg, it was fabulous. My husband even liked it. He doesn't like fish.
Mamma C says
I love when that happens! Thanks for letting me know, Sheri!
Lori Hlucky says
Andrea -- recently made this for my family and it was a HUGE hit! Sadly for me, there aren't that many dishes that everyone in the family loves, but this is one of them. It's going into heavy rotation on our dinner menus. Delicious!
Mamma C says
Hi, Lori! I'm so happy to hear that! I know how tough it can be to satisfy everyone. Your family might like the Parmesan Chicken Drumsticks with Garlic Butter too. Thanks for your comment. xo
Kathryn @anotherfoodieblogger says
I don't know where you live, but if you can get your hands on some Ling Cod for this, you will think you have died and gone to heaven with that fish! It's a Pacific Northwest Fish, which I have caught off the coast of Oregon and is widely available here fresh (or frozen) but not sure if it is elsewhere. What a wonderful recipe to make next time I catch or buy some!
Mamma C says
I live in the Cleveland area and have never heard of Ling Cod. Now I have to look into it! Thanks for the recommendation, Kathryn. I hope you enjoy this recipe.
Susan says
Ling is a beautiful cod... it is rather expensive and found along the Pacific Northwest coasts.. makes amazing fish and chips!
Mamma C says
I'd love to try it!