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. Recipe created by Tracey of The Naked Diabetic
This easy-to-make Low Carb Baked Cod with Lemon and Parmesan is not only quick but also tastes amazing. It is a lightly breaded, flaky and moist entree that is a healthy addition to your weekly menu.
Ingredients List
- Cod Tenderloin (or fillets)
- King Arthur Keto Wheat Flour
- Grated Parmesan cheese
- Egg
- Mayonnaise
- Lemon Juice
- Garlic Powder
- Onion Salt
- Butter
- Chicken Broth
Special Equipment
Cast-iron frying pan or heavy oven-safe pan
How to Make Low Carb Baked Cod with Lemon and Parmesan
Preheat the oven to 400 °F (190°C)
Set up the Dredging Bowls: In one bowl, combine King Arthur’s keto Flour, Garlic Powder, Onion Salt, and 2 tablespoons of Parmesan Cheese. In a second bowl, combine the beaten egg, 1 teaspoon of lemon juice, and mayonnaise, and whisk.
Coat and Fry the Fish: Dip each piece of cod into the egg mixture, turning it to coat both sides. Move the cod to the flour mixture and coat completely.
Fry: In a cast-iron pan or oven-safe frying pan, melt the butter. Add the coated cod pieces to the hot pan and sautee for 1 to 2 minutes, turning them in between. This will make a crispy coating on the fish before baking.
Prepare to Bake: Remove the fish from the pan and add garlic, and saute for a few seconds. Add the broth and remaining lemon juice and stir well, mixing in the browned bits from the bottom of the pan. Whisk in the cream and 1/4 cup of the Parmesan Cheese.
Turn off the heat. Add the cod pieces back to the pan and sprinkle with the remaining Parmesan cheese (reserving 2 tbsp).
Bake in the oven for approximately 20 minutes. Time may vary, depending on the thickness of the cod. The cooked cod should be flaky when poked with a fork. If it feels mushy or rubbery, it needs a little more time in the oven. When checking with a meat thermometer, the internal temperature should reach 145°F when cooked.
Remove from the oven, and sprinkle the remaining Parmesan cheese over the cod pieces. For appearance, add a few slices of fresh lemon.
Recipe for Low Carb Baked Cod
Low Carb Baked Cod with Lemon and Parmesan Recipe
Equipment
Ingredients
- 4 6 oz Cod Tenderloin (or fillets)
- 1 medium Egg
- 3/4 cup King Arthur Keto Wheat Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Salt
- 3/4 cup Parmesan Cheese
- 1 tbsp Mayonnaise
- 1/4 cup Lemon Juice
- 2 tbsp Butter
- 1/2 cup Half and Half Cream
- 3/4 cup Chicken Broth
Instructions
- Preheat oven to 400 °F
- Mix the flour, garlic powder, Onion salt, and 2 tablespoons of the Parmesan Cheese together in a dredging plate.
- Whisk the egg, 1 tsp of the lemon juice and mayonnaise in a separate dredging bowl.
- Melt the butter in the heavy frying pan. (Medium to high heat)
- Dredge the fish pieces in the egg mixture, followed by the flour mixture, making sure to evenly coat each cod piece.
- Fry the breaded cod pieces in the pan for 1 to 2 minutes per side, creating a crispy coating on each side.
- Remove the fish from the pan and set aside.
- Add garlic and saute for a few seconds.
- Add the broth and lemon juice to the hot pan, whisking to lift the browned bits.
- Whisk in the cream and 1/4 cup of the Parmesan cheese.
- Return the cod to the pan and turn off the heat.
- Divide the remaining Parmesan cheese,(except 2 tbsp) between the pieces of cod.
- Bake for approximately 20 minutes (or until flaky and an internal temperature of 145F)
- Remove from the oven and sprinkle with remaining Parmesan cheese.
- Serve hot.
- Garnish with fresh slices of lemon and chopped parsley (optional)
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Tips and FAQs
King Arthur Keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. Having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose flour will increase the carbs significantly.
Cod Alternatives
This low carb baked cod recipe can be used with any mild white fish, such as perch and tilapia.
Storing and Freezing Instructions
Store refrigerated for no more than 2 days. Refrigerating slows the growth of bacteria but does not stop it. Freeze, tightly covered, for up to one month.
Do not allow the low carb baked cod to sit at room temperature. Serve immediately and then store the leftovers.
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.