Quick Baked Cod with Mayo and Parmesan Recipe

Looking for a quick and satisfying dinner that doesn’t require hours in the kitchen? We’ve all been there – staring into the fridge at 5 PM, wondering what to make that’s both healthy and tasty. After years of weeknight dinner struggles, I’ve found that this baked cod with mayo and parmesan has become one of my most reliable solutions.

This dish checks all the important boxes: it’s ready in under 30 minutes, uses just a handful of ingredients you probably already have, and turns out great every time. Plus, it’s the kind of meal that makes everyone at the table happy, even those who aren’t usually big fish fans.

Which Kind of Cod Should I Use?

For this baked fish recipe, you’ll want to look for thick, white cod fillets that are firm to the touch and smell fresh like the ocean. Pacific cod and Atlantic cod are both great options, with Pacific cod being slightly firmer and less flaky. Fresh cod is wonderful if you can find it, but don’t shy away from frozen cod fillets – they’re usually frozen right after catching, which helps preserve their quality. When shopping, try to choose pieces that are similar in thickness (about 1-1.5 inches is ideal) so they’ll cook evenly in the oven, and make sure to fully thaw frozen fillets in the refrigerator before cooking.

Options for Substitutions

This simple fish dish can be adapted with several easy swaps if you need to make changes:

• Cod fillets: Any mild white fish works great here – try halibut, haddock, or pollock. Just watch the cooking time as thinner fillets will cook faster than thick cod pieces.
• Mayo: Greek yogurt can replace mayo for a lighter version, though the result will be a bit tangier. You could also use half mayo and half Greek yogurt for a middle ground.
• Parmesan cheese: While fresh Parmesan gives the best flavor, you can use Romano or Asiago cheese instead. Pre-grated Parmesan will work too, but it won’t melt quite as nicely.
• Fresh herbs: If you don’t have fresh herbs, use dried ones – just reduce the amount to 2 teaspoons each since dried herbs are more concentrated. You can also mix up the herbs – dill or thyme work great with fish.
• Fresh garlic: In a pinch, you can use ½ teaspoon of garlic powder instead of fresh garlic, or 2 teaspoons of pre-minced garlic from a jar.

Watch Out for These Mistakes While Cooking

The biggest challenge when baking cod is preventing it from becoming dry and rubbery – the key is to avoid overcooking, as cod needs just 12-15 minutes in a 400°F oven until it flakes easily with a fork. Another common mistake is not patting the fish dry before adding the mayo mixture, which can make the final dish watery and prevent that nice golden crust from forming. To get the best results, let your cod come to room temperature for 15-20 minutes before cooking, and make sure to spread the mayo-parmesan mixture evenly over each fillet. For perfectly cooked fish every time, look for the moment when the flesh turns from translucent to just opaque and the internal temperature reaches 145°F – any longer and you’ll risk ending up with tough, dry cod.

What to Serve With Baked Cod?

This rich and creamy baked cod pairs really well with light, fresh sides that balance out the richness of the mayo-parmesan topping. A simple side of roasted asparagus or steamed broccoli works great, and you can even sprinkle them with a bit of lemon juice to brighten things up. For a filling meal, serve the fish over fluffy rice pilaf or with roasted baby potatoes – they’re perfect for soaking up any extra sauce from the fish. If you want to keep things light and fresh, a crisp green salad with a light vinaigrette makes an excellent side dish.

Storage Instructions

Keep Fresh: Got leftover baked cod? Pop it in an airtight container and keep it in the fridge for up to 2 days. The mayo-parmesan topping helps keep the fish moist, but fish is best enjoyed sooner rather than later for the freshest taste.

Make Ahead: You can prep the mayo-parmesan mixture up to a day ahead and store it in the fridge. This is super handy when you want to get dinner on the table quickly – just spread it on the cod right before baking!

Warm Up: To reheat your cod, cover it with foil and warm it in the oven at 275°F for about 10-15 minutes, or until just heated through. Try to avoid using the microwave, as it can make the fish rubbery and dry out the topping.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 120-140 g
• Fat: 100-120 g
• Carbohydrates: 10-15 g

Ingredients

• 2 pounds cod fillets
• 1/3 cup mayo
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 2 cloves garlic, grated
• Salt, to taste
• Black pepper, to taste

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 450°F.

Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Place the fish fillets onto the prepared baking sheet and set them aside.

Step 2: Make the Mayonnaise and Cheese Mixture

In a small bowl, combine mayonnaise, cheese, fresh herbs, garlic, salt, and pepper.

Stir everything together until well mixed.

This mixture will serve as a flavorful topping for the fish fillets.

Step 3: Spread the Topping and Bake

Evenly spread the mayonnaise and cheese mixture over the top of the fish fillets.

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the fish looks opaque and flakes easily with a fork.

Step 4: Broil to Finish

Switch the oven setting to broil and brown the tops of the fish until they are lightly golden, about 1-2 minutes.

Watch carefully to prevent burning.

Step 5: Serve

Once nicely browned, remove the fish from the oven and serve warm.

Enjoy your perfectly baked fish fillets!