2 ratings

Alaskan Cod Parmesan With Zucchini Noodles

A delicious and light 'Italian' night alternative

This Alaska Cod Parmesan With Zucchini Noodles is a lighter version of traditional Parmesans. The fish is cooked briefly underneath the broiler and finished in the oven, preserving its texture. The zucchini noodles are sauteed in butter and olive oil, providing the dish with a pleasant textural contrast. 

Recipe Courtesy of Wild Alaska Seafood

Ready in
35 Minutes
Calories Per Serving


For the Alaska Cod Parmesan With Zucchini Noodles

  • 2 zucchini, sliced thinly
  • 1 Tablespoon unsalted butter
  • 1 Teaspoon olive oil
  • 1/4 Cup Parmesan cheese, freshly grated
  • salt and pepper, to taste
  • 1 1/2 Tablespoon mayonnaise
  • 1 Teaspoon lemon juice
  • 1/8 Teaspoon dried basil
  • 1/8 Teaspoon dried oregano
  • 1/8 Teaspoon onion powder
  • 4 Alaska cod or halibut fillets (4 to 6 oz. each)
  • 2 Tablespoons Parmesan cheese, shredded, divided
  • 3 zucchini, sliced horizontally with a mandoline
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • salt and freshly cracked pepper, to taste


For the Alaska Cod Parmesan With Zucchini Noodles

Heat oven to broil setting.  Mix 1/4 cup grated Parmesan cheese, mayonnaise, lemon juice, basil, oregano, and onion powder together.  Add salt and pepper, to taste.  Divide and spread topping onto the top of each fillet.

Place fillets on foil-lined broiler pan.  Broil 5 to 7 inches from broiler element for 3 minutes, or until top is browned and bubbly.  Reduce heat to 300°F and continue to cook an additional 3 to 5 minutes.  Cook just until fish is opaque throughout. 

Meanwhile, cook the zucchini.

Heat a saute pan over medium-high heat and add the butter and oil.

Add in all of the zucchini and stir every so often as to not let it brown too much. When tender, but not mushy, season with salt and pepper and remove from the heat. 

To serve, place 1/4 of zucchini on each plate. 

Top with a cod fillet and garnish with 1/2 tablespoon shredded cheese.