Cod With Parmesan Sauce Recipe 455

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PARMESAN BAKED COD RECIPE (KETO, LOW CARB, GF)



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

This Parmesan Baked Cod Recipe is so popular! It's the best cod. Plus, it's keto, low carb and gluten free!

Provided by Mamma C

Categories     Main Course

Time 35m

Number Of Ingredients 7

3/4 cup freshly grated Parmesan cheese
1/2 lemon ((zest, plus juice))
2 tablespoons fresh parsley ((cut small or chopped))
1/2 teaspoon garlic powder
1 1/4 teaspoon paprika
3 tablespoons salted butter* ((See notes. Use up to 5 tablespoons if you want extra butter sauce))
1 1/2 pounds fresh cod

Steps:

  • Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray. Place the grated Parmesan on a dinner plate and add the garlic powder and paprika.
  • Wash the lemon and pat it dry. Cut it in half and make zest from one of the halves by using a zester or grater to shave off the yellow part of the skin, adding it to the cheese mixture.
  • Rinse the parsley and pat it dry. Cut it with scissors or chop it before adding it to the cheese mixture. Toss the cheese mixture with a fork to blend it.
  • Rinse the fish in cold water and rub your thumbs along the surface to see if there are any bones to remove. Pat the fish dry with paper towels.
  • Melt the butter in a small pan on the stove or microwave it in a bowl. Set up an assembly line from left to right with the fish, the butter, the cheese mixture, and the sheet pan.
  • Use a fork to dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the cod with the fork. Place the coated fish onto the sheet pan, top with any excess melted butter and bake for 15 minutes. The cod is done when it can be easily flaked with a fork.
  • Squeeze lemon juice over the fish and serve with bread for dipping in the garlic butter (you can place the pan on the table for informal dinners) or spoon the butter over rice, mashed potatoes or polenta. Store leftover cod in the refrigerator for up to three days.

Nutrition Facts : ServingSize 6 ounces, Calories 303 kcal, Carbohydrate 2 g, Protein 37 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 112 mg, Sodium 455 mg

PARMESAN BAKED COD



Parmesan Baked Cod image

You'll need just five ingredients for this goof-proof way to keep oven-baked fish moist. "My mom is one of the best cooks in the world, and she shared this recipe with me," writes Mary Hoppe of Pewaukee, Wisconsin. "It's a favorite."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 cod fillets (4 ounces each)
2/3 cup mayonnaise
4 green onions, chopped
1/4 cup grated Parmesan cheese
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 247 calories, Fat 15g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 500mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges

COD WITH PARMESAN SAUCE RECIPE - (4.5/5)



Cod with Parmesan Sauce Recipe - (4.5/5) image

Provided by CarlaKay

Number Of Ingredients 14

For the Parmesan Bechamel
5 Tablespoons room temperature butter, unsalted
1/4 cup flour
2 cups whole milk, warmed
1/2 cup (or maybe 3/4 cup) Parmesan cheese, grated
1/8 teaspoon freshly ground nutmeg
salt and pepper, to taste
For the Cod
1 (750 ml) bottle of white wine (I usually prefer to cook with Sauvingnon Blanc)
2 cups water
4 (6 ounce) cod fillets
salt and pepper
1/2 cup Parmesan cheese, grated
2 Tablespoons unsalted butter, diced into 1/4 inch pieces

Steps:

  • Spray an 8 x 8 glass baking dish with cooking spray. Set aside. To make the bechamel sauce: In a medium size saucepan, meltl the butter over medium heat. Add the flour and wisk until smooth, at which point you will have a rue. Do not let it darken as you will want it to stay white. (A bechamel sauce is a white sauce.) Slowly add your warmed milk to the rue, whisking constantly to avoid lumps. Whisk until the sauce is smooth and thickens. Remove from heat and add the cheese, salt, pepper and nutmeg. Set aside. To make the Cod: In a large deep sided skillet, over medium-high heat bring the wine and the water to a boil. Reduce the heat to a simmer and add the cod. Cover and cook until the fish is opaque. Remove the fish to the glass baking dish in a single layer and season with salt and pepper. Preheat the broiler. Spoon the bechamel sauce over the top of fish. Top with remaining Parmesan cheese. Top with butter and broil until golden brown.

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