This easy Parmesan cod is topped with a mayo and cheese mixture, and then cooked under high heat until tender. Serve it with a healthy lemon and caper yogurt sauce.
Sometimes dinner needs to come together in a hurry.
And maybe on those nights we feel like we have to sacrifice something for the sake of convenience.
But maybe we don’t!
If dinner can be on the table in 15 to 20 minutes and also make you feel like you’ve pulled out all the stops, that’s a win in my book!
This Parmesan cod is exactly that kind of meal. Top it with a creamy mayonnaise and cheese mixture, broil it, and then serve it up with a lemon caper yogurt sauce!
Why Use Mayonnaise?
Mayonnaise has a special skill. It makes a great barrier between the delicate, flaky fish and the heat of an oven.
You’ll end up with fish that’s still moist, and it will also help the Parmesan to turn a nice golden color.
What’s the Best Cod to Use?
If you can find cod with the blue Marine Stewardship Council certification logo on the packaging, you’ll know you are buying sustainable cod.
A lot of the cod I use comes from our monthly community supported fishery deliveries.
Why Broil Parmesan Cod?
I’ve found broiling to be an excellent way to cook various types of fish. Since the fish cooks so quickly under a broiler, it’s less likely to dry out.
It’s also one of the easiest techniques!
How to Make Parmesan Cod
Prepare the mayonnaise topping by mixing together in a small bowl the mayo, Parmesan, Worcestershire, garlic powder and red pepper flakes (if using).
Salt the cod fillets, and place them in an oiled, oven-safe pan.
I use this Lodge 12″ carbon steel skillet.
Top each fillet with a generous amount of the mayonnaise mixture. Smooth out the topping so that the fish is well covered.
Sprinkle a little more Parmesan on top if you like!
Next, slide the pan into the pre-heated oven.
Cook the fish for 8 minutes per one inch of thickness.
The cod will be fully opaque, and the top will be golden brown when it’s done.
While the cod is cooking, you can mix up the lemon yogurt sauce.
Combine yogurt, mustard, capers, and lemon juice, and whisk until well blended.
Check the flavor at this point. You might want to tweak it by adding more mustard or more yogurt. It all depends on how much of a zing you want in the sauce.
When the cod fillets are finished cooking, plate them and serve immediately along with a spoonful of yogurt sauce!
- 8 ounces cod (2 fillets)
- pinch salt
- 1 tablespoon oil (olive or avocado)
- 2 tablespoons mayonnaise
- 2 tablespoons freshly grated Parmesan, plus more if desired
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
Lemon Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tablespoon Dijon mustard (regular or whole-grain)
- 1 tablespoon capers
- ½ lemon, juiced
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush an oven-safe pan or casserole dish with oil. Sprinkle cod with salt and place it in the oiled pan. Set aside.
- In a small bowl, mix together the mayo, Parmesan, Worcestershire, garlic powder and red pepper flakes (if using). Generously top the cod fillets with the mayo and cheese mixture, smoothing the mixture out with the back of a spoon.If desired, top the fish with a little more Parmesan.
- Slide the pan into the oven.Cook cod for 8 minutes per 1" thickness, or until the fish is opaque and beginning to flake apart, and the top is golden brown.Do not flip the fish halfway through cooking.
- While the cod cooks, add the yogurt, mustard, capers, and lemon juice to a small bowl and whisk to blend. The sauce flavor and thickness will vary depending on the yogurt and mustard used. Taste the sauce. Add more mustard if desired, or more yogurt if the sauce seems too spicy. If the sauce is too thick, add a little juice from the caper jar.When the cod is done cooking, remove it from the oven and move the fish to plates. Serve immediately along with sauce.