This keto baked cod recipe has zero net carbs per serving! It's a fantastic source of omega-3 fatty acids and a filling protein for dinner. Preheat the oven to 400°F. Add the pork rind crumbs, parmesan cheese, 1 tablespoon of the chopped parsley and 1 tablespoon of the melted butter to a small bowl,and stir to combine well.
Squeeze lemon juice over the baked cod. The Parmesan-crusted cod comes out of the oven in a nice pool of garlic butter begging for bread to be dipped in it. If carbs and gluten aren’t issues for you, go for it! Now, since there are so many comments on this post, I’ll share my answers to some of the most common questions about this cod recipe.
Once this cod is baked, if you have any leftovers store them in an airtight container and they will keep in the fridge for four days. To reheat it, place it in a pan in the oven at 275°F for 15 minutes until it is warmed through. Cover it with foil to reheat it so that it doesn’t dry out. Do you use fresh or frozen cod in this recipe?
Cod loins are baked in melted butter, then topped with a lemon, wine, and cracker topping and then baked a final time. As it bakes, the buttery crumb topping incorporates into the melted butter, creating a thickened, rich sauce for spooning over the fish. No need to plate this dish — the crumb topping adds plenty of visual appeal.