Parmesan Baked Cod

Name: Parmesan Baked Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 4 cod fillets (4 ounces each); 2/3 cup mayonnaise; 4 green onions, chopped; 1/4 cup grated Parmesan cheese; 1 teaspoon Worcestershire sauce

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.”

Ingredients

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

Directions

Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets.
Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

Editor's Note

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Nutrition 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.

Originally published as Parmesan Baked Fish in Simple & Delicious November/December 2006

Reviews

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Average Rating:

Debglass11

Feb 9, 2019

Great cod recipe! So easy to put together and really delicious. We loved the addition of green onions to the mayo mixture. Made exactly as directed and served with rice and steamed broccoli. Next time I might add a squeeze of fresh lemon juice over the top. I highly recommend this recipe!
justmbeth

Jan 4, 2018

Wow! Amazingly good, given the simplicity of the ingredients. I had a request to use this recipe every time I make cod.
Lynn

Aug 25, 2017

One of the few recipes I make where I don't have to make any modifications whatsoever. Surprising, but the green onions make a difference. I've also made this with rockfish. I wouldn't try it with tilapia or sole because the filets tend to be too thin and fall apart to the point of mush. I always use mayo made with canola because the one time I didn't, my sauce separated.
Merry

May 6, 2017

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

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

Feb 23, 2017

I baked at 350?. Very taste.
annrms

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

Jan 19, 2016

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

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

Jan 19, 2015

Excellent!