Boston Baked Cod (Printable)

Tender cod fillets with a lemon-breadcrumb topping, baked until golden for an easy 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, 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 garlic cloves, minced

# How-To Steps:

01 - Preheat oven to 400°F (200°C). Lightly grease a baking dish large enough to arrange the cod fillets in a single layer.
02 - Place the cod fillets in the prepared baking dish. Drizzle evenly with lemon juice and spread Dijon mustard on top of each fillet.
03 - In a medium mixing bowl, combine breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and black pepper. Mix until breadcrumbs are evenly moistened.
04 - Spoon the breadcrumb mixture over each cod fillet, pressing gently so the coating adheres.
05 - Bake for 18 to 20 minutes, or until cod is opaque and flakes easily with a fork, and topping is golden brown.
06 - Serve hot, accompanied by lemon wedges for squeezing over the fish.

# Expert Suggestions:

01 -
  • This one’s a lifesaver when you need something delicious on the table in under half an hour and secretly want to impress someone with almost no fuss.
  • The mix of zesty lemon, buttery crumbs, and tender cod pulls everyone back for seconds before you can even ask who wants more.
02 -
  • Once, I overbaked the fish by five minutes—watch the clock, because cod dries out fast and timing is everything.
  • Switching from panko to homemade breadcrumbs made the crust stick better and gave way more flavor than I expected.
03 -
  • Dry the fish fillets gently with paper towels so the crumb sticks perfectly and the topping doesn’t go soggy.
  • Mix the butter with the crumbs just before topping to keep everything light and crisp—the extra minute makes a difference.

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