Parmesan Baked Cod Recipe (Keto, Low Carb, GF)

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 4

This is a popular recipe! The ultimate cod dinner you’ll ever make! The best part is this is low-carb, gluten-free, and keto!

Ingredients

1 ½ lbs fresh cod

¾ c. freshly grated Parmesan cheese

½ tsp garlic powder

½ lemon (zest, plus juice)

2 tbsp fresh parsley (cut small or chopped)

1 ¼ tsp paprika

3 tbsp salted butter(you can use up to 5 tsp if you prefer extra butter sauce)

How to make Parmesan Baked Cod Recipe (Keto, Low Carb, GF)

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, grease a rimmed baking sheet. On a dinner plate, place the grated Parmesan, garlic powder, and paprika.

Step 2: Wash and pat dry the lemon. Slice it in half and zest the other half using a zester or grater to shave off the yellow part of the skin. Add this to the cheese mixture.

Step 3: Rinse and pat dry the parsley. Using scissors, cut the parsley or chop. Add this to the cheese mixture. Using a fork, mix the cheese mixture until blended.

Step 4: In cold water, rinse the fish, rubbing the surface with your thumbs to check if there are any bones to remove. Using paper towels, pat the fish dry.

Step 5: In a small pan, melt the butter. Do this on the stove or microwave in a bowl.

Step 6: Ready the fish, butter, cheese mixture, and sheet pan. Line them up from left to right.

Step 7: Dip each piece using a fork in the butter, coating both sides. Dredge in the cheese mixture and coat both sides, patting the topping off the cod. Onto the sheet pan, place the coated fish and top with leftover melted butter. Place in the preheated oven and bake for about 15 minutes until the cod is easily flaked using a fork.

Step 8: Over the fish, squeeze lemon juice. Enjoy with bread for dipping in the garlic butter or you can spoon the butter over mashed potatoes, rice, or polenta. Keep any leftovers in the fridge for up to 3 days.

Notes:

For this recipe, I used salted butter. Add salt if you are using unsalted butter.

You can prep this in advance. After coating the cod fish in the melted butter and Parmesan mixture, store them in the fridge in one layer and loosely cover them with foil. When ready to serve, take the fish out of the fridge 15 minutes before baking.

Then, bake for a little longer than 15 minutes if baking in chilled pans.

In place of garlic powder, you can use 1 garlic clove chopped or pressed.

You can use dried parsley or dried basil in place of fresh parsley. Swap fresh lemon juice with bottled if needed.

For this recipe, any thick white fish will do like haddock.

If paprika is not available, you can simply add a bit of black pepper to the fish once it is cooked.

Use frozen cod instead of fresh cod. Thaw it completely before using and make sure to pat the cod dry.

Nutrition Facts: