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    Home » Seafood

    Parmesan Cod

    Published: Nov 29, 2021 · Updated: Dec 20, 2021 · Leave a Comment

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    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.

    parmesan cod on serving plates.

    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!

    From pesto mac and cheese to crab nachos to chickpea sloppy Joes, I love finding ways to combine fast and flavorful.

    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!

    If you’re trying to go low-carb, this recipe should work for you. You might also like to try parmesan halibut, trout almondine, or herb butter salmon.

    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).

    Mix Mayo, Parmesan + Seasoning
    Mix Mayo, Parmesan + Seasoning

    Salt the cod fillets, and place them in an oiled, oven-safe pan.

    I use this Lodge 12″ carbon steel skillet.

    Add Cod to an Oven-Safe Pan.
    Add Cod to an Oven-Safe Pan

    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!

    Top Cod with Mayo + Cheese Mixture
    Top Cod with Mayo + Cheese Mixture

    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.

    Broil Until Tender.
    Broil Until Tender

    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.

    Mix Together the Yogurt Sauce
    Mix Together the Yogurt Sauce

    When the cod fillets are finished cooking, plate them and serve immediately along with a spoonful of yogurt sauce!

    Complete your dinner with side dishes like French purple potato salad or a haricot vert salad.

    parmesan cod on serving plates.
    parmesan cod on serving plates.
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    5 from 1 vote

    Parmesan Cod

    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.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 257kcal
    Freezer Friendly?

    No

    Will It Keep?

    No

    Prevent your screen from going dark

    Ingredients

    Parmesan Halibut:

    • 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

    Instructions

    • 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.
      Add Cod to an Oven-Safe Pan.
    • 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.
      Top Cod with Mayo + Cheese Mixture
    • 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.
      Broil Until Tender.
    • 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.
      parmesan cod on serving plates.

    Nutrition

    Calories: 257kcal (13%) | Carbohydrates: 8g (3%) | Protein: 28g (56%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg (19%) | Sodium: 494mg (21%) | Potassium: 635mg (18%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 189IU (4%) | Vitamin C: 16mg (19%) | Calcium: 151mg (15%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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