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)
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.
Video
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.)
RaeAnne
This dish was very simple and delicious...after some added salt! I originally thought that the Parmesan would be salty enough, but after spritzing with lemon juice, it was still lacking. Added a dash of salt over the top and that completely transformed this dish! Cod is a very bland fish and needs to be seasoned. I will be making this again, but will probably salt the fish beforehand.
Mamma C
Hi RaeAnne - Always salt to your taste. When I use salted butter in this dish, I find that's enough salt for me, with the Parmesan. Last night though, I made this with hake instead of cod and used olive oil instead of salted butter...so I did add a little salt. I'm glad you enjoyed my cod recipe!
Sarah
This recipe is amazing! I made it with some older parmesan cheese in my fridge and it was amazing. My husband and teenage son absolutely loved it. I served it over white rice and spooned the sauce over it - absolutely delicious. Thank you!
Mamma C
Hi Sarah - I love the idea of serving this with rice! I'm thrilled your family loved this cod recipe. Thanks for letting me know!
Lisa
Hey there my husband is on low sodium diet what if I used either unsalted butter or olive oil and bread crumbs? Would that be ok?
Mamma C
Hi Lisa - You could try unsalted butter and bread crumbs, then maybe add more seasoning, if needed.
Lisa
If you do want to use Panko bread crumbs. How much do you put? This recipe looks yummy. I want to try it in a couple of weeks.
Thanks,
Lisa
Mamma C
Hi Lisa - I haven't tried it with panko crumbs. If you want to use a combination of Parmesan and panko, maybe try 1/2 cup of each, although you might have a little extra breading left that you could just sprinkle on top.
Kelly
Fantastic!! So glad to have have found this!
Mamma C
Hi Kelly - I'm glad you found my cod recipe too! I hope you'll try my other recipes as well.
Michelle
I made this tonight with green beans and lightly toasted bread for soaking up the butter, and OMG it was delicious!! Super easy, simple, and truly wonderful. Thanks for a great recipe!
Mamma C
Hi Michelle - I love how you served it! I'm so glad you loved this. Thanks for letting me know!
April
How did you cook the quinoa?
Mamma C
Hi April - I didn't make any quinoa with this.
Lainie S
I would def add panko next time and put under broiler for a couple of minutes. The fish was tasty but I would like it a little crispy.
Mamma C
Hi Lainie - That sounds good!
Donna
It shows a butter sauce on the recipe but when you watch the video the pan is dry after baking. Where is th egarlic butter you dip the bread into?
Mamma C
Hi Donna - It's been a while, but I must have used less butter in the video, since I was making a smaller amount of fish. If you look at the last photo in the post, it shows the pan of baked cod with the butter sauce in the pan. The fish is first dipped in melted butter, then any excess is poured over the cod before baking. You can always add more butter if you'd like.
Beth
I have never posted a comment on a recipe. But this was absolutely simple and fantastic!!! Lots of flavor in every bite! I live on the Gulf Coast so my husband and I eat A LOT of seafood and I am always looking for new ways to prepare fish. This recipe is now one of our favorites!!
Mamma C
Hi Beth - I love hearing that! Thanks for leaving a comment!
Jim
Great!
Mamma C
Hi Jim - Thanks for the review! I'm so glad you enjoyed the cod.