Boston Baked Cod (Printable)
Flaky cod with a lemony buttery breadcrumb crust, baked until golden and ready in 30 minutes.
# What You Need:
→ Fish & Topping
01 - 4 fresh cod fillets (6 oz 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 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 - Arrange the fillets in the prepared baking dish. Drizzle with lemon juice and evenly spread Dijon mustard over each fillet.
03 - In a mixing bowl, thoroughly blend breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and pepper until the mixture is evenly moistened.
04 - Distribute the breadcrumb mixture over each cod fillet, pressing gently to ensure it adheres.
05 - Bake for 18 to 20 minutes until the cod is opaque and flakes easily with a fork, and the breadcrumb topping turns golden brown.
06 - Serve hot with lemon wedges for squeezing over the fillets just before eating.
# Expert Advice:
01 -
- The topping’s golden crunch hides a perfectly flaky, moist fish beneath—like a little secret reward in every bite.
- It’s ready in half an hour, with no tricky steps and almost zero cleanup to slow you down.
02 -
- If the fillets are too thick, they can take longer to cook and the topping might brown too fast—tent loosely with foil if needed.
- Switching to panko makes for a crispier crust, but don’t use too much or it’ll dry out the top layer of the fish.
03 -
- Pat cod dry with paper towels before assembling to avoid watery results in the finished dish.
- Letting the baked fish rest a couple of minutes before serving makes it easier to plate without breaking.