Boston Baked Cod (Printable)
Lemony breadcrumb-topped cod fillets baked until flaky, served with wedges 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, cut into wedges
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 cloves garlic, minced
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the cod fillets in a single layer.
02 - Place the cod fillets into the prepared baking dish. Drizzle with lemon juice and evenly spread Dijon mustard across the fillets.
03 - In a medium mixing bowl, combine breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and black pepper. Stir until the breadcrumbs are evenly moistened.
04 - Spoon the breadcrumb mixture over each cod fillet, pressing gently to form an even layer.
05 - Bake in the preheated oven for 18 to 20 minutes, or until the cod is opaque and flakes easily with a fork, and the breadcrumb topping is crisp and golden brown.
06 - Serve hot, garnished with lemon wedges for squeezing over the top.
# Expert Tips:
01 -
- The buttery breadcrumb topping soaks up just enough lemon to make every bite bright and irresistible.
- Prep is a breeze—even on weeknights when you barely have the energy to cook, this feels like an elegant reward.
02 -
- Baking longer than needed dries out delicate cod—instead, check it a minute early with a fork.
- I used to scatter the breadcrumbs too sparsely; piling them high makes every bite taste better.
03 -
- Lining your baking dish with parchment makes serving and clean-up a breeze.
- A quick broil for the last minute crisps the topping—just watch closely so it doesn’t burn.