Parmesan Baked Cod Recipe
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Parmesan Baked Cod Recipe

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4.5 17 20
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You’ll need just five ingredients for this goof-proof way to keep oven-baked fish moist. “My mom is one of the best cooks in the world, and she shared this recipe with me,” writes Mary Hoppe of Pewaukee, Wisconsin. “It’s a favorite.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 cod fillets (4 ounces each)
  • 2/3 cup mayonnaise
  • 4 green onions, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Worcestershire sauce

Nutritional Facts

1 fillet: 247 calories, 15g fat (2g saturated fat), 57mg cholesterol, 500mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 3 fat.


  1. Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets.
  2. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Yield: 4 servings.
Originally published as Parmesan Baked Cod in Simple & Delicious November/December 2006, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Merry User ID: 9156186 265585
Reviewed May. 6, 2017

"Best recipe for cod ever. We love this, simple and delicious!"

pfontes User ID: 4373751 264656
Reviewed Apr. 14, 2017

"I've made this several times and always had success! On the advice of my nutritionist, I cut the sauce ingredients in half and used a "light" mayonnaise and it was just as good as the original recipe."

bjsilve0 User ID: 172187 261734
Reviewed Feb. 23, 2017

"I baked at 350?. Very taste."

Dinah66 User ID: 4558177 261350
Reviewed Feb. 15, 2017

"Tasty and easy."

annrms User ID: 2649709 257745
Reviewed Dec. 6, 2016

"Delicious recipe; keeps the fish nice and moist. I put some panko crumbs on top of the mayo mixture for some added crunch. Served it with saut?ed green beans as suggested. Will make this again. I have also used this topping on jumbo shrimp and boneless, skinless chicken breasts."

gbh76593 User ID: 8661209 242100
Reviewed Jan. 19, 2016

"Nice and moist but a little on the sweet side with the mayonaisse, perhaps it was the one I used."

ivypoet User ID: 4483226 226088
Reviewed May. 9, 2015

"I substituted sour cream for the mayo and omitted the onions. It was very tasty, although the consistency of the sauce was not as creamy as I'd like. Will add asparagus next time like another review mentioned.

Overall delicious, will definitely make again."

palriley User ID: 8216386 218308
Reviewed Jan. 19, 2015


debsdeals15 User ID: 8211215 217778
Reviewed Jan. 13, 2015

"To: TableCrumbs - the 7 carbs come from the "reduced-fat mayonnaise and reduced-fat Parmesan cheese" as noted in the Nutritional Facts. Reduced-fat-anything has added sugar and/or starchs. They are always higher in carbs than their full-fat counterparts. I MUCH prefer the full-fat ones!!

DELICIOUS RECIPE! Will make again! I only used full-fat mayo and parm."

tablecrumbs User ID: 8155881 214763
Reviewed Dec. 13, 2014 Edited Feb. 15, 2015

"Cod has no carbs, mayo has no carbs, parmesan cheese has no carbs, Worcestershire sauce has no, where does the 7 grams of carbs per serving come from? ok, thanks for the answer. I use the full fat versions of everything as well. Really good dish. I am making it for the second time."

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