Boston Baked Cod (Printable View)
Buttery breadcrumb-topped cod with lemon and garlic, baked until flaky for a bright New England main.
# Ingredient List:
→ Fish & Topping
01 - 4 fresh cod fillets, 6 oz each
02 - 1 cup fresh breadcrumbs
03 - 3 tablespoons unsalted butter, melted
04 - 2 tablespoons fresh parsley, chopped
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Flavor & Garnish
08 - 1 lemon, cut into wedges
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 cloves garlic, minced
# How to Prepare:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to arrange the cod fillets in a single layer.
02 - Place cod fillets in the prepared dish. Drizzle evenly with lemon juice and spread Dijon mustard over each fillet.
03 - In a medium mixing bowl, combine breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and black pepper. Mix thoroughly to evenly moisten the breadcrumbs.
04 - Distribute breadcrumb mixture evenly over the cod fillets, pressing gently to ensure adherence.
05 - Bake for 18 to 20 minutes or until the cod is opaque, flakes easily with a fork, and the topping is golden brown.
06 - Serve cod hot with lemon wedges for squeezing over the top.
# Expert Suggestions:
01 -
- The golden breadcrumb crust turns weeknight cod into a restaurant-worthy treat, and it’s ridiculously easy.
- Fresh lemon and parsley keep things light, so you never feel weighed down but still deeply satisfied.
02 -
- If you rush the breadcrumb topping, it won’t crisp up as beautifully—make sure it’s really moistened but not soggy.
- Letting the cod rest for a minute or two before serving keeps it from falling apart and gives you the perfect flaky bite.
03 -
- If you forget to pat the cod dry, the topping can slide right off or get a bit soggy as it bakes.
- A teaspoon of grated lemon zest in the topping is the subtle touch that makes everyone ask for the recipe.