Quick Baked Cod with Mayo Parmesan

This Quick Baked Cod with Mayo and Parmesan transforms simple fish fillets into a restaurant-worthy dinner with minimal effort. The mild, flaky cod provides the perfect canvas for the rich, savory topping that forms a golden crust while sealing in moisture. As it bakes, the mayonnaise melts into a velvety sauce while the Parmesan adds a nutty, cheesy flavor that complements the delicate fish. Ready in just 20 minutes from start to finish, this fuss-free recipe delivers impressive results even on your busiest weeknights, proving that seafood doesn't have to be complicated to be extraordinary.

I discovered this recipe during a particularly hectic week when I needed something impressive but quick for unexpected dinner guests. What surprised me most was how my seafood-skeptical nephew cleaned his plate and asked for seconds! The secret is the mayo-Parmesan topping, which keeps the fish incredibly moist while adding rich flavor that appeals to even picky eaters. Now this has become my go-to recipe whenever I need a no-fail dinner that tastes like I spent hours in the kitchen.

Ingredients You'll Need

• 1½ pounds Cod Fillets: Look for thick, white fillets with firm flesh and a mild, fresh scent; thickness matters for even cooking
• ½ cup Mayonnaise: Creates the creamy base for the topping; full-fat provides the best flavor and richness
• ½ cup Grated Parmesan Cheese: Adds salty, nutty flavor to the topping; freshly grated melts better than pre-packaged
• 1 tablespoon Dijon Mustard: Provides tangy depth that balances the richness of the mayo and cheese
• 1 tablespoon Fresh Lemon Juice: Brightens all the flavors and adds essential acidity to cut through the richness
• 1 tablespoon Fresh Lemon Zest: Contributes intense citrus flavor without additional moisture; always zest before juicing
• ½ teaspoon Paprika: Adds subtle smokiness and beautiful color to the topping
• ¼ teaspoon Cayenne Pepper (optional): Creates gentle heat that complements the richness of the topping
• 2 tablespoons Olive Oil: Used to coat the baking dish to prevent sticking and add subtle flavor
• 2 tablespoons Butter, melted: Enriches the topping and helps create a golden-brown crust
• 1 tablespoon Fresh Parsley, chopped: Adds bright color and fresh flavor as a finishing touch
• Salt and Black Pepper to taste: Enhances all the other flavors; use kosher salt for better flavor control
• Lemon Wedges for serving: Provides a fresh squeeze of acidity that brightens each bite

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Step-by-Step Cooking Instructions

Preheat and Prepare:

Begin by setting your oven to 400°F (200°C), allowing it to fully preheat while you prepare the fish. This higher temperature creates a beautiful golden crust on the topping while quickly cooking the fish to preserve its moisture. Coat a 9×13-inch baking dish with 2 tablespoons of olive oil, ensuring the entire surface is covered to prevent sticking. The oil also helps conduct heat evenly to the bottom of the fillets and adds a subtle richness to the final dish. If your baking dish isn't non-stick, consider lining it with parchment paper for easier cleanup, but still add the oil for flavor and proper cooking.

Prepare Your Fish Properly:

Pat the cod fillets thoroughly dry with paper towels – this crucial step removes excess moisture that would make the topping slide off and prevent proper browning. Season both sides of the fillets with salt and freshly ground black pepper, applying enough that you can see the seasoning but not so much that it overwhelms the delicate fish. For extra flavor, you can sprinkle a light dusting of garlic powder and onion powder directly onto the fillets at this stage. Arrange the seasoned cod in your prepared baking dish, leaving a small amount of space between each piece to allow heat to circulate evenly around the fish.

Create the Flavorful Topping:

In a medium bowl, combine the mayonnaise, grated Parmesan cheese, Dijon mustard, lemon juice, and lemon zest. Add the paprika and cayenne pepper (if using) and mix thoroughly until you have a smooth, uniform spread. The mayonnaise serves as both a flavor carrier and a moisture barrier, sealing in the fish's natural juices during cooking. The mustard adds complexity while the Parmesan contributes saltiness and umami notes. The lemon brightens the rich mixture, and the spices add subtle heat and color. This balanced combination turns a simple fish fillet into a memorable meal.

Apply the Topping With Precision:

Using a spoon or small spatula, generously spread the mayo-Parmesan mixture evenly over the top of each cod fillet, completely covering the surface from edge to edge. Aim for a layer about ¼-inch thick, which is substantial enough to form a protective coating but not so heavy that it overwhelms the delicate fish. The topping should completely cover the exposed surface of each fillet, forming a seal that will trap moisture inside during baking. In a separate small bowl, melt the butter and then gently drizzle it over the topped fillets. The butter adds richness and helps the topping achieve a beautifully browned finish during baking.

Bake to Perfect Doneness:

Place the baking dish on the middle rack of your preheated oven and bake for 12-15 minutes. The exact cooking time will depend on the thickness of your fillets – for fillets that are about 1-inch thick, 15 minutes should be perfect; for thinner pieces, check at the 12-minute mark. The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C) at its thickest point. If you'd like a more golden-brown topping, switch your oven to broil for the final 2 minutes of cooking time, watching carefully to prevent burning. The finished fish should be opaque throughout and flake easily, while the topping should be lightly browned and bubbling.

Rest Before Serving:

Once removed from the oven, allow the cod to rest for 2-3 minutes before serving. This brief resting period allows the proteins in the fish to relax and reabsorb some of their juices, resulting in a moister, more tender texture. It also allows the topping to set slightly, making it easier to serve neat portions. The carryover heat during this resting time will continue cooking the fish slightly, so it's important not to overbake initially. Use this time to prepare any final elements of your side dishes or to warm your serving plates for a restaurant-quality presentation.

Garnish and Serve:

Just before serving, sprinkle the baked cod with freshly chopped parsley for a pop of color and fresh flavor that contrasts beautifully with the rich topping. Transfer the fillets to warmed plates, spooning any melted butter and topping from the baking dish over the fish. Serve immediately with lemon wedges on the side, encouraging diners to squeeze fresh lemon juice over their portion just before eating. This final touch of bright acidity cuts through the richness of the dish and enhances the natural flavor of the cod. For a complete meal, pair with your favorite sides like roasted vegetables, a fresh green salad, or fluffy rice pilaf.

I learned about the importance of patting fish dry the hard way. During my first attempt at this recipe, I was in a hurry and skipped this step. The result was a watery pool in the baking dish and topping that slid right off the fish! Now I consider this non-negotiable – I thoroughly pat the fillets dry with paper towels and even let them rest on the counter for a few minutes before adding the topping. The difference is remarkable – a beautifully adhered crust instead of a soggy mess. When my neighbor complained about her fish topping always becoming watery, I shared this simple tip, and she couldn't believe how much it improved her results.

Perfect Pairing Ideas

This versatile cod dish works beautifully with many side dishes. For a complete meal, serve with roasted asparagus or broccoli, which can cook in the oven alongside the fish at the same temperature. The slight bitterness of these green vegetables provides a perfect counterpoint to the rich, creamy fish. A simple arugula salad dressed with lemon vinaigrette adds a peppery freshness that balances the dish. For a heartier meal, consider serving with garlic mashed potatoes or buttered rice pilaf to soak up the delicious sauce.

Make-Ahead Strategy

While this dish is quickest when made fresh, you can prepare the mayo-Parmesan topping up to 24 hours in advance and store it in the refrigerator in an airtight container. This makes weeknight assembly even faster – simply pat dry your fish, season it, apply the pre-made topping, and bake. If you need to prepare even further ahead, you can freeze the unbaked, topped fish fillets individually wrapped for up to one month. Thaw completely in the refrigerator before baking, adding 3-5 minutes to the cooking time.

Smart Substitutions

If cod isn't available or you prefer variety, this recipe works beautifully with other firm white fish like haddock, pollock, or halibut. For a dairy-free version, substitute nutritional yeast for the Parmesan and use dairy-free mayonnaise. Those watching their calories can use light mayonnaise mixed with Greek yogurt in place of full-fat mayo, though the texture of the topping will be slightly different. For additional flavor variations, consider adding 1 teaspoon of dried herbs like dill, thyme, or Italian seasoning blend to the topping mixture.

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Flavor Variations

This adaptable recipe welcomes many flavor twists. Create a Mediterranean version by adding chopped olives, capers, and sun-dried tomatoes to the mayo mixture. For an herb-lover's delight, incorporate two tablespoons of fresh chopped herbs like dill, basil, or tarragon into the topping. Spice enthusiasts can double the cayenne and add a dash of hot sauce to the mayo mixture. For a crunchy variation, mix 1/4 cup of panko breadcrumbs with the Parmesan before applying the topping, creating a textural contrast to the soft fish.

I discovered a game-changing addition to this recipe completely by accident. One evening while making the mayo topping, I realized I was out of Dijon mustard. In a pinch, I substituted a teaspoon of prepared horseradish instead, and the result was incredible! The horseradish added a subtle heat and complexity that complemented the fish beautifully without overwhelming it. Now I often use a combination of both Dijon and horseradish in the topping, especially when serving the dish to guests who appreciate bolder flavors. Sometimes the best cooking discoveries come from necessity!

Frequently Asked Questions

→ How do I know when cod is done cooking?

Cod is done when it flakes easily with a fork and has lost its translucent appearance. The internal temperature should reach 145°F.

→ Can I use frozen cod fillets?

Yes, but thaw them completely first and pat dry thoroughly to remove excess moisture. You may need to extend the cooking time by 2-3 minutes.

→ What sides go well with this dish?

Roasted vegetables, steamed broccoli, asparagus, or a simple green salad work beautifully. For a heartier meal, serve with rice pilaf or roasted potatoes.

→ Can I prepare this dish in advance?

You can mix the mayo-Parmesan topping up to a day ahead and store in the refrigerator. For best results, apply to the fish just before baking.

→ Is this recipe keto-friendly?

Yes, this recipe is naturally low in carbs, high in protein and healthy fats, making it suitable for keto and low-carb diets, especially if using full-fat mayo.