Sunday, December 4, 2011


I enjoy eating cod, it is not overly coarse nor too fine in texture.  This recipe is easy to make and the mayonnaise, Parmesan cheese, lemon juice and parsley sauce gives it extra flavour.  You can use fat free or low fat mayonnaise and reduced amounts of cheese if you want to decrease the fat content.  The recipe is finished off by sprinkling toasted almonds over the fish after it comes out of the oven.  The DH and I enjoyed this fish and leftovers can be eaten for lunches or supper.

Butter melted in baking dish.

Sliced onions placed over butter.

Fish layered over onions and salt, pepper and dill sprinkled over fish.

Sauce mixed in a small bowl.

Sauce is spread over the fish. Ready to go into the oven.

Plated and ready to serve.

Baked Cod with Almonds
1 tbsp butter or stick margarine
1 small onion, thinly sliced
2 lbs fillets fresh or frozen cod, thawed
1/2 tsp salt
1/2 tsp dill weed
1/4 tsp pepper
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tbsp minced fresh parsley
1 tbsp lemon juice
2 tbsp sliced almonds, toasted

Place butter in a medium sized baking dish; place in a 400 degrees F oven until melted.  Remove dish from the oven.

Spread butter over bottom of dish and cover with onion. Arrange the fish over onion; sprinkle with salt, dill and pepper.

Combine the Parmesan cheese, mayonnaise, parsley and lemon juice in a small bowl and then spread over fish.

Bake, uncovered, at 400 degrees F for 20-24 minutes or until fish flakes easily with a fork.  Sprinkle with almonds.

Adapted from  

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