Boston Baked Cod (Printable)
Buttery breadcrumb-topped cod baked with lemon and Dijon for a light New England main, ready in 30 minutes.
# 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 Steps:
01 - Preheat the oven to 400°F (200°C). Lightly grease a baking dish sized to hold the cod fillets in a single layer.
02 - Place the cod fillets in the prepared baking dish. Drizzle lemon juice over the fillets and spread Dijon mustard evenly across each portion.
03 - In a medium mixing bowl, combine the breadcrumbs, melted butter, chopped parsley, paprika, minced garlic, salt, and black pepper. Stir to evenly moisten the crumbs.
04 - Gently spoon the breadcrumb mixture over each fillet, lightly pressing so it adheres. Bake for 18 to 20 minutes, or until the cod is opaque, flakes easily with a fork, and the topping is golden brown.
05 - Serve the baked cod immediately with lemon wedges for additional flavor at the table.
# Expert Advice:
01 -
- Nobody will guess how little effort it takes for that golden, restaurant-worthy breadcrumb topping.
- This is the dish that convinced my seafood-skeptical friend to go for seconds.
02 -
- If you use frozen cod, pat it dry like your life depends on it or the topping will slide right off.
- One day I swapped Dijon for yellow mustard — big mistake, as the flavors fell flat.
03 -
- Always let the fish rest for a few minutes after baking so it stays juicy.
- Using the freshest lemon juice lifts every other ingredient and makes the dish shine.