More Low-Carb Dinners with Fish or Seafood: This baked fish would be great with something like Barely Steamed Asparagus with Basil Vinaigrette, Lemony Green Beans with Lemon Juice and Lemon Zest, or Stir-Fried Spinach with Garlic and Parmesan for a low-carb side dish.
Bake fish in the upper half of the oven for about 12 minutes, or until the fish is starting to get firm when you press on the side with a fork.Season the top with a little fresh-ground black pepper to taste. Carefully transfer fish to baking dish.Use a rubber scraper to spread the mixture on fish.Combine the mayo, coarsely grated Parmesan, and garlic powder.Rub with Szeged Fish Rub (affiliate link) or your favorite brand, and let fish to come to room temperature while you preheat oven to 400F/200C.Thaw fish overnight in the fridge and drain well. Use any type of firm fish fillets that are about 1/2 inch thick.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.) (This is only a summary of the steps for the recipe please scroll down for complete printable recipe. Want more recipes ideas for easy low-carb fish?Ĭheck out Low-Carb and Keto Baked Fish Recipes for more easy ideas for baked fish, or if you want more fish dinners of all kinds, look at Low-Carb and Keto Fish Dinners. I used frozen Mahi Mahi from Costco for the Baked Mayo-Parmesan Fish, but you can make this recipe with any thick pieces of white fish. What kind of fish did I use for the Baked Mayo Parmesan Fish? If you have a brand of fish rub you like, I’m sure it will also work.
I found it at my grocery store for a quite a few years, but for years now I’ve been buying it at, and I always have this in my spice drawer. One product I’ve recommended for years if you’re cooking any kind of fish is Szeged Fish Rub (affiliate link) a blend of spices that seems to me to be the perfect seasoning for fish. freshly-grated or coarsely-grated Parmesan.four fish fillets that are about a half-inch thick.(This is only a list of ingredients please scroll down for complete printable recipe. What ingredients do you need for this recipe? I hope you will try this easy way to make baked fish, and that you’ll love it like we did! I can say that with confidence because a few years ago I posted Baked Mayo Parmesan Chicken, and right away fans of that recipe started telling me how they love that mayo-parmesan topping on fish! So I finally decided I should make it a separate recipe on its own so other people were more likely to to find it.Īnd today I’m reminding you about this favorite way to cook fish for my Friday Favorites recipe this week! We swooned over it when we tested the recipe, and unless you’re someone who really doesn’t like fish, I bet you’re going to love it.Īnd I’m going to recommend this recipe if you’re cooking for people who “don’t like fish” because the mayo-Parmesan topping adds so much amazing flavor that readers have reported that even fish-avoiders will gobble it up. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.I’m 100% sure this recipe for Baked Mayo Parmesan Fish is going to be a winner for lots of you, even people who aren’t big fans of fish. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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