Quick Baked Cod with Mayonnaise and Parmesan Recipe

If you’re craving a dish that’s both delightfully simple and full of flavor, this Quick Baked Cod with Mayonnaise and Parmesan Recipe is an absolute must-try. Imagine tender, flaky cod fillets topped with a creamy, cheesy layer that crisps up beautifully in the oven. The combination of mayo and Parmesan creates a luscious, comforting coating that elevates this humble fish into a real star of the dinner table. Perfect for busy weeknights or anytime you want a fuss-free but impressive meal, this recipe comes together quickly and will definitely leave you wanting more.

Ingredients You’ll Need

This Quick Baked Cod with Mayonnaise and Parmesan Recipe relies on a handful of straightforward ingredients that pack a big punch. Each item plays a crucial role—bringing creaminess, zest, or savory depth to the dish, all while keeping prep incredibly easy.

• Fresh cod fillets (4, about 6 oz each): Choose firm, fresh fillets for the best flaky texture.
• Mayonnaise (⅓ cup): Acts as a creamy base that helps the cheese adhere and stay moist during baking.
• Grated Parmesan cheese (½ cup): Adds a salty, nutty flavor and creates a golden crust.
• Lemon juice (1 teaspoon): Brightens the flavors and balances the richness.
• Garlic powder (1 teaspoon): Provides a warm, savory note without overpowering the fish.
• Salt (½ teaspoon): Enhances all the natural flavors in the dish.
• Black pepper (½ teaspoon): Adds gentle heat and depth.
• Chopped parsley (to taste, optional): Finishes the dish with a fresh, herbaceous touch and a pop of color.

How to Make Quick Baked Cod with Mayonnaise and Parmesan Recipe

Step 1: Prepare the Oven and Cod

Start by preheating your oven to 400°F (200°C), the perfect temperature for baking cod that’s tender and flaky without drying out. Rinse the cod fillets under cold water and gently pat them dry with paper towels—this helps the mayo and Parmesan mixture stick better. Place the fillets neatly in a greased baking dish, giving each piece enough space.

Step 2: Mix the Tasty Topping

In a medium bowl, combine the mayonnaise, grated Parmesan, lemon juice, garlic powder, salt, and pepper. Stir until the mixture is smooth and evenly blended with all those delicious flavors mingling. This creamy, cheesy topping is the secret to that golden crust and moist fish.

Step 3: Coat the Cod Fillets

Using a spoon or spatula, generously spread the mayo-Parmesan mixture over each cod fillet. Make sure to fully cover the tops to lock in moisture and create a beautiful, savory crust while baking. Don’t be shy—this is what makes the dish so irresistible.

Step 4: Bake to Perfection

Place your baking dish in the preheated oven and bake for 15 to 20 minutes. The cod is done when it flakes easily with a fork and the topping is bubbling and golden. The timing is quick, making this recipe an excellent option when you want a fast but impressive seafood meal.

How to Serve Quick Baked Cod with Mayonnaise and Parmesan Recipe

Garnishes

Once out of the oven, sprinkle some freshly chopped parsley over the cod for a burst of color and fresh herbal brightness. A light squeeze of fresh lemon juice right before serving also elevates the flavors and adds a zesty finish.

Side Dishes

This cod pairs wonderfully with simple, vibrant sides. Think garlic roasted vegetables, fluffy mashed potatoes, or a crisp green salad. Rice pilaf or steamed asparagus also make fantastic companions, balancing the rich, creamy topping with their light and fresh textures.

Creative Ways to Present

For a charming touch, serve the cod fillets on individual plates with a lemon wedge on the side or atop a bed of mixed greens. Drizzling a little extra olive oil infused with herbs around the plate adds elegance. You could even serve this with crispy croutons or crusty bread to soak up any leftover sauce, turning a humble meal into a memorable feast.

Make Ahead and Storage

Storing Leftovers

Any leftover cod from this Quick Baked Cod with Mayonnaise and Parmesan Recipe should be stored in an airtight container and refrigerated. It stays fresh for up to three days, making it a great option to enjoy for lunch or a quick dinner the next day.

Freezing

Freezing this dish is possible, though the texture of the mayo and cheese topping might change slightly after thawing. If you plan to freeze, wrap the fish tightly in plastic wrap and foil or place it in a freezer-safe container for up to two months.

Reheating

To reheat leftover cod, place it in a preheated oven at around 350°F (175°C) for about 10 minutes or until warmed through. This gentle reheating helps retain moisture and crispness better than microwaving, preserving that lovely Parmesan crust.

FAQs

Can I use frozen cod fillets for this recipe?

Yes, frozen cod works fine—just be sure to thaw it completely and pat it dry to avoid excess moisture which can prevent the topping from crisping properly.

Is mayonnaise necessary, or can I substitute it?

Mayonnaise provides creaminess and helps bind the Parmesan to the fish. You can substitute with Greek yogurt or a light cream cheese spread for a different texture, but mayo gives the best classic result.

Can I add fresh garlic instead of garlic powder?

Absolutely! Mince 1-2 cloves of fresh garlic and mix it into the mayonnaise topping for a more pronounced, vibrant garlic flavor.

What if I don’t have Parmesan cheese?

Pecorino Romano or Asiago cheese are good alternatives—they’ll offer a similar salty, nutty profile to keep the topping flavorful and delicious.

How do I know when the cod is properly cooked?

The cod is done when it flakes easily with a fork and is opaque throughout. The topping should be golden and bubbling, signaling a perfect bake.

Final Thoughts

This Quick Baked Cod with Mayonnaise and Parmesan Recipe truly feels like a comforting hug on a plate. Its simplicity makes it perfect for any weeknight, yet the flavors are rich and satisfying enough to feel like a special occasion. I can’t encourage you enough to give this one a try—you’ll likely find it becoming one of your favorite go-to seafood dishes, time and time again.

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