Baked Cod Parmesan Recipe

You won't need to fish for compliments with this simple yet flavorful recipe.

Try this with jasmine rice and steamed broccoli. You can substitute any white-fleshed fish, such as wolffish, halibut, haddock, or cusk for the cod.


Serves 4


  • 2 pounds cod fillets
  • 1 cup fresh tomato or Marinara Sauce (recipe and ingredients below)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil

For Marinara Sauce (makes about 2 cups):

  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 teaspoons chopped garlic
  • 10 plum tomatoes, peeled, seeded, and chopped
  • ¼ cup chopped fresh basil
  • Salt


For Marinara Sauce:

Heat the olive oil in a large nonreactive skillet. Add the onions and garlic and cook over medium heat for about 5 minutes. Add the tomatoes and continue to cook, stirring occasionally, for 10 minutes. Raise the heat and cook for 5 minutes longer, or until the sauce is thick, stirring frequently. Stir in the basil and remove from the heat. Season with salt to taste.


For Baked Cod Parmesan:

Preheat the oven to 425°F.

Place the fillets in a greased baking dish. Mix the tomato sauce with the basil and cover the fish with the sauce. Bake for about 8 minutes, or until barely cooked through. Remove the pan from the oven and sprinkle with the cheese and then dot each fillet with a few drops of olive oil. Return to the oven and bake 4 to 5 minutes longer, or until the cheese melts. Serve immediately.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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