Boston Baked Cod (Printable)
Buttery breadcrumb-topped cod with lemon, garlic and Dijon—light New England fare ready in 30 minutes.
# What You 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, cut into wedges
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 cloves garlic, minced
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit cod fillets in a single layer.
02 - Arrange cod fillets in the prepared dish. Drizzle evenly with lemon juice and spread Dijon mustard across the fillets.
03 - Combine breadcrumbs, melted butter, parsley, minced garlic, paprika, salt, and black pepper in a mixing bowl. Stir until the mixture is evenly moistened.
04 - Spoon breadcrumb mixture over each fillet, pressing gently to adhere.
05 - Transfer baking dish to the oven and bake for 18 to 20 minutes, or until fish turns opaque and flakes easily with a fork, and the topping is golden brown.
06 - Serve hot, garnished with lemon wedges for squeezing over the top.
# Expert Tips:
01 -
- The crisp, buttery breadcrumb top hides how easy it is to impress anyone at your table.
- It tastes like restaurant comfort food but comes together in less than half an hour.
02 -
- Leaving the cod in too long dries it out—test for flaking at the first sign of golden topping.
- Switching to panko once after running out of regular breadcrumbs turned my topping extra crunchy and now it&aposs my go-to swap for texture.
03 -
- Blotting the fillets with a paper towel before adding toppings ensures the crumb coat stays crisp, not soggy.
- A sprinkle of flaky salt on top right after baking adds a final layer of flavor and texture most people never think of.