Best Cod With Parmesan Sauce Recipes

BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE

Baked Fish With Parmesan-Sour Cream Sauce image

Make and share this Baked Fish With Parmesan-Sour Cream Sauce recipe from Food.com.

Provided by Recipe Junkie

Categories Weeknight

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs orange roughy fillets
1 (8 ounce) container sour cream
1/4 cup shredded parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Italian seasoned breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

Place filets in single layer in a lightly greased 13x9" pan.
Stir together sour cream, Parmesan cheese, paprika, salt and pepper.
Spread mixture evenly over filets.
Sprinkle with bread crumbs, and drizzle with butter.
Bake at 350 for 20-25 minutes or until fish flakes with fork.

Nutrition Facts : Calories 233.5, Fat 14.3, SaturatedFat 8.4, Cholesterol 99.6, Sodium 430.9, Carbohydrate 3.6, Fiber 0.2, Sugar 0.3, Protein 21.9

CREAMY PARMESAN SAUCE FOR FISH

Creamy Parmesan Sauce for Fish image

Quick and easy and incredible flavorful. One of our all time favorite go-to recipes. Sauce goes well on any type of seafood!

Provided by tina

Categories Seafood Fish

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon butter, or as needed
2 pounds cod fillets
¾ cup freshly grated Parmesan cheese
⅓ cup butter, softened
¼ cup mayonnaise
¼ cup chopped green onion
3 tablespoons lemon juice
2 teaspoons dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper
2 dashes hot pepper sauce (such as Tabasco®)

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
Lay fish in a single layer on the prepared baking sheet.
Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 1.9 g, Cholesterol 96.7 mg, Fat 22 g, Fiber 0.2 g, Protein 31.4 g, SaturatedFat 9.9 g, Sodium 490.4 mg, Sugar 0.5 g

PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING

Parmesan Black Cod with Arugula and Tomato Topping image

This has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish. Pollock can be used. A while ago I found a similar recipe in a grocery store; it was good but need some tweaking. Basically I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce and modified the cook time. In our opinion these changes made a better balance of flavors. Despite the four serving count, we found that one pound of black cod is just about the right amount for the two of us. Serve with Pinot Gris and French bread.

Provided by Richard Denker

Categories Seafood Fish

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups chopped vine-ripened tomatoes
¼ cup chopped fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons Pinot Gris
2 tablespoons minced red onion
½ teaspoon minced garlic
¼ teaspoon salt
1 pinch ground black pepper to taste
cooking spray
1 pound black cod fillets
4 teaspoons Dijon mustard
4 teaspoons butter, melted
1 bunch arugula
¾ cup shredded Parmesan cheese

Steps:

Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

Nutrition Facts : Calories 430.3 calories, Carbohydrate 8.5 g, Cholesterol 79.7 mg, Fat 33.2 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 9.8 g, Sodium 614.5 mg, Sugar 4.1 g

COD WITH PARMESAN SAUCE RECIPE - (4.5/5)

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

Provided by CarlaKay

Number Of Ingredients 14

Ingredients

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.