Boston Baked Cod (Printable)
Lemony breadcrumb-topped cod baked until flaky and golden; quick, light main for four.
# Ingredient List:
→ Fish & Topping
01 - 4 cod fillets (6 ounces each), fresh
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 Make:
01 - Set oven to 400°F. Lightly grease a baking dish large enough to fit cod fillets in a single layer.
02 - Place cod fillets in the prepared baking dish. Drizzle with lemon juice and evenly spread Dijon mustard on top of each fillet.
03 - In a mixing bowl, blend together breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and pepper. Stir until the mixture is evenly moistened.
04 - Spoon the breadcrumb mixture over each cod fillet, pressing gently to adhere the topping.
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 hot, garnished with lemon wedges for squeezing over the fish.
# Expert Tips:
01 -
- The breadcrumb topping crisps up perfectly every single time for a satisfying bite.
- The simple prep means you can have a restaurant-worthy seafood dinner in under 30 minutes.
02 -
- Don’t skip patting your cod fillets dry—excess water is the enemy of a crispy topping.
- Fresh breadcrumbs always toast better than store-bought, which can get powdery or burn.
03 -
- Let the cod rest for a minute out of the oven before serving to keep the fillets whole.
- Mix the garlic with melted butter first if you want a milder flavor throughout the topping.