Baked Cod with Garlic-Parmesan Mayo Crust
Tender, flaky cod topped with a creamy blend of Parmesan, garlic, mayonnaise, and fresh lemon, then baked until juicy and beautifully golden. This easy seafood dinner is packed with flavor and comes together with very little prep.Prep Time: 10 minutesCook Time: 12–15 minutesTotal Time: 25 minutesServings: 4Course: Main CourseCuisine: AmericanMethod: BakingIngredients4 cod fillets, about 6 oz each½ cup mayonnaise½ cup finely grated Parmesan cheese2–3 garlic cloves, minced1 tablespoon fresh lemon juice1 teaspoon lemon zest1 teaspoon Dijon mustard½ teaspoon paprika¼ teaspoon black pepperSalt, to taste1–2 tablespoons fresh parsley, choppedLemon wedges, for servingInstructionsPreheat the oven: Set your oven to 400°F (204°C). Lightly grease a baking dish or line a baking sheet with parchment paper.Prepare the cod: Pat the cod fillets thoroughly dry with paper towels. Arrange them in a single layer and lightly season with salt and black pepper.Make the Parmesan topping: In a small bowl, combine mayonnaise, Parmesan, garlic, lemon juice, lemon zest, Dijon mustard, paprika, black pepper, and parsley. Stir until creamy and well combined.Top the fish: Divide the garlic-Parmesan mayo mixture evenly among the cod fillets. Spread it over the tops in an even layer.Bake: Bake for 12–15 minutes, or until the cod is opaque, flakes easily, and reaches 145°F (63°C) in the thickest part.Brown the crust: For a more golden topping, broil the cod for 1–2 minutes, watching carefully to prevent burning.Serve: Garnish with additional fresh parsley and serve immediately with lemon wedges.Tips for the Best Baked CodPat the cod completely dry so the Parmesan topping sticks properly.Use freshly grated Parmesan for the best flavor and texture.Avoid overbaking, as cod can become dry quickly.Thicker fillets may need a few extra minutes.Add panko breadcrumbs on top if you want a crispier crust.Finish with fresh lemon juice to balance the creamy topping.VariationsSpicy: Add a pinch of cayenne pepper or red pepper flakes.Extra Crispy: Sprinkle panko breadcrumbs over the Parmesan mixture before baking.Herby: Add fresh dill, chives, thyme, or extra parsley.Extra Lemony: Increase the lemon zest and serve with additional lemon wedges.Serving SuggestionsServe your Baked Cod with Garlic-Parmesan Mayo Crust with:Roasted asparagusGarlic mashed potatoesRoasted broccoliLemon-herb riceGreen beansGarden saladRoasted baby potatoesStorageStore leftover baked cod in an airtight container in the refrigerator for up to 3–4 days. Reheat gently until the leftovers reach 165°F (74°C) to avoid unnecessarily drying out the fish.NotesThe exact baking time depends on the thickness of your cod fillets. Start checking thinner pieces early. For the best results, use a food thermometer and cook the cod until the thickest portion reaches 145°F (63°C).