Boston Baked Cod (Printer-friendly)
Golden breadcrumb-topped cod with lemon, garlic and Dijon — an easy, light New England-style main for four.
# 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 garlic cloves, minced
# Method:
01 - Preheat oven to 400°F (200°C). Lightly coat a baking dish large enough to hold all cod fillets in a single layer with butter or nonstick spray.
02 - Arrange cod fillets in the prepared baking dish. Drizzle each piece with lemon juice and spread Dijon mustard evenly over the top.
03 - In a medium mixing bowl, combine breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and black pepper. Stir until breadcrumbs are uniformly moistened.
04 - Gently spoon the breadcrumb mixture over each cod fillet, pressing lightly to help the topping adhere.
05 - Bake for 18 to 20 minutes, or until the cod is opaque and flakes easily with a fork and the breadcrumb topping is golden brown.
06 - Serve immediately, garnished with lemon wedges for squeezing over each portion if desired.
# Expert Tips:
01 -
- There’s a secret joy in how quickly the crumb topping crisps up to golden perfection—almost faster than I can set the table.
- I always turn to this recipe when I’m after something light but satisfying, and it never lasts long at the table.
02 -
- Once I used frozen fish without patting it dry, and the topping slipped off in a soggy heap—always use well-dried fresh cod for best results.
- Swapping in panko once made every bite extra crackly, which the kids declared their favorite upgrade.
03 -
- Let the fish rest for two minutes after baking—this locks in moisture and makes it easier to serve without breaking.
- Rub a bit of lemon zest into the breadcrumb mix for next-level aroma; it’s my secret trick for a citrusy lift.