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Parmesan Baked Cod Recipe

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. YIELD:4 servings


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


  • 1. Preheat oven to 400°. Mix first four ingredients.
  • 2. Place cod in an 8-in. square baking dish coated with cooking spray; spread with mayonnaise mixture. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Yield: 4 servings.

Nutritional Facts

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

Reviews for Parmesan Baked Cod

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Reviewed Jan. 19, 2016

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

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."

Reviewed Jan. 19, 2015


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."

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."

Reviewed Dec. 29, 2013

"I tried this recipe this was very tasty. I just used 2lbs of cod, instead of four4 oz servings. I can't imagine how rich it would have been with such a little amount of fish. It gave it plenty of flavor without covering up the tasty fish....I would make it again.....but with more fish than the recipe calls for..."

Reviewed May. 1, 2013

"I also added asparagus that had been tossed in EVOO and garlic to the dish and it was simply amazing! Used a little less mayo and tad more italian blend cheese, it was devine!"

Reviewed Feb. 11, 2013

"great recipe"

Reviewed Jan. 5, 2013

"I was very skeptical about this recipe. I had made this recipe before with only Parmesan and mayo. Fear not! This was very good... very filling and very rich. I got full very quickly but really enjoyed it. This is definitely getting added to the rotation to break up the fish I typically make. Low carb friendly!"

Reviewed Mar. 28, 2012

"I'll make this dish again and again! What great flavor and. So easy to make. Wow."

Reviewed Apr. 17, 2011

"I made this for dinner along with Green Beans with Walnuts. Hubby said it was excellent and wondered where I got the recipe. There is only one answer for that. "Taste of Home" I might cut back on the mayo next time. Lots of sauce left over."

Reviewed Jun. 4, 2010

"very good tasting and easy to make. Moist and flaky."

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Wine Pairings

Light-Bodied White Wine

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