Boston Baked Cod (Print View)
Golden breadcrumb-topped cod fillets with lemon, garlic and parsley for a light New England main.
# 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, finely 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 hold the cod fillets in a single layer.
02 - Place cod fillets in prepared baking dish. Drizzle fillets with lemon juice and spread Dijon mustard evenly over each portion.
03 - In a medium mixing bowl, blend breadcrumbs, melted butter, chopped parsley, paprika, minced garlic, salt, and pepper. Stir thoroughly until breadcrumbs are uniformly moistened.
04 - Distribute breadcrumb mixture evenly atop each cod fillet, pressing gently to ensure adherence.
05 - Bake for 18 to 20 minutes, until cod is opaque and flakes easily with a fork and the topping becomes golden brown.
06 - Serve immediately with lemon wedges for additional brightness.
# Expert Hints:
01 -
- It feels fancy but you can throw it together in half an hour while chatting or unwinding with music.
- The bright lemon punch and buttery topping create a perfect balance, making it an effortless crowd-pleaser even for those wary of seafood.
02 -
- If you pile the breadcrumbs too thick, the topping can go soggy—spread it in a light, even layer for crunch.
- Lining the dish with parchment saves tricky clean-up and helps lift out delicate fillets without breaking them apart.
03 -
- A drizzle of good olive oil over the top right before serving adds a silky accent and helps breadcrumbs stay crisp.
- If using frozen cod, thaw and pat completely dry—excess liquid is the enemy of crunch.