Boston Baked Cod (Printable)
Tender cod baked with a golden lemon-parsley breadcrumb topping for a light New England main.
# What You'll 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, cut into wedges
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 cloves garlic, minced
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to accommodate the cod fillets in a single layer.
02 - Place cod fillets in the prepared baking dish. Drizzle each fillet with lemon juice and evenly spread Dijon mustard on top.
03 - In a mixing bowl, combine fresh breadcrumbs, melted butter, chopped parsley, paprika, minced garlic, salt, and black pepper. Mix thoroughly until breadcrumbs are evenly moistened.
04 - Spoon the seasoned breadcrumb mixture over each fillet, pressing gently to ensure it adheres.
05 - Bake uncovered for 18 to 20 minutes, or until cod is opaque, flakes easily with a fork, and the breadcrumb topping is golden brown.
06 - Serve immediately with lemon wedges on the side for squeezing over the fish.
# Cooking Tips:
01 -
- This dish comes together with ingredients you probably have on hand and that easy breadcrumb topping feels nearly effortless.
- Even picky eaters find the flaky cod and buttery crust irresistible—the lemon brightens it all up without overpowering the fish.
02 -
- Letting the cod overcook is heartbreak—the fish turns dry and loses its delicate texture.
- I learned the hard way that breadcrumbs from a bag just don't crisp up quite like homemade.
03 -
- Double check the doneness by poking gently in the thickest part—the flakes should separate without resistance, but still be moist.
- Add a pinch of cayenne to the crumb mix if you like subtle heat; it quietly sneaks up in each bite.