Low Carb Baked Cod with Lemon and Parmesan Recipe
Easy diabetic friendly recipefor Baked Cod with Lemon and Parmesan.
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Servings: 4
Calories: 270kcal
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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
Calories: 270kcal | Carbohydrates: 14g | Fiber: 8g | Net Carbs: 6gr | Protein: 22g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 1025mg | Potassium: 127mg | Sugar: 2g | Calcium: 279mg | Iron: 1mg