Boston Baked Cod (Printer-friendly)
Buttery breadcrumb-topped cod with lemon and garlic—an easy New England-style main that's light and comforting.
# What You'll Need:
→ Fish & Topping
01 - 4 fresh cod fillets, 6 ounces 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, sliced into wedges
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 cloves garlic, minced
# How To Make It:
01 - Preheat oven to 400°F (200°C). Lightly grease a baking dish large enough to arrange the cod fillets in a single layer.
02 - Place the cod fillets in the prepared baking dish. Drizzle the fillets with lemon juice and evenly spread Dijon mustard over the surface of each fillet.
03 - In a mixing bowl, combine breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and black pepper. Stir thoroughly to ensure breadcrumbs are moistened and ingredients are distributed evenly.
04 - Spoon the breadcrumb mixture over each cod fillet, pressing gently to help the topping adhere firmly.
05 - Bake for 18 to 20 minutes, or until the cod is opaque, flakes easily with a fork, and the breadcrumb topping is crisp and golden brown.
06 - Serve immediately with lemon wedges for adding fresh citrus at the table.
# Expert Tips:
01 -
- You only need a handful of simple ingredients to achieve that briny, golden-topped comfort of a seaside bistro&
- The crispy crumbs and punchy lemon make even folks wary of fish come back for seconds&
02 -
- It’s easy to overbake cod – keep an eye on the topping and trust the fork test more than a timer&
- Swapping in panko or even a crispy Parmesan topping works wonders if you’re craving extra crunch&
03 -
- Room temperature fish bakes more evenly – pull it from the refrigerator a few minutes early&
- Layering the crumbs just before baking makes sure they stay crispy&