Boston Baked Cod (Printable)
Tender cod baked with a lemon-Dijon glaze and crisp breadcrumb topping, ready in 30 minutes.
# What You'll Need:
→ Fish & Topping
01 - 4 fresh cod fillets, approximately 6 ounces each
02 - 1 cup fresh breadcrumbs
03 - 3 tablespoons unsalted butter, melted
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Flavor & Garnish
08 - 1 lemon, cut into wedges
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 garlic cloves, finely minced
# Method:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to arrange cod fillets in a single layer.
02 - Place cod fillets evenly in the prepared baking dish. Drizzle with lemon juice and spread Dijon mustard in a thin layer over each fillet.
03 - In a mixing bowl, combine breadcrumbs, melted butter, chopped parsley, paprika, minced garlic, salt, and black pepper. Stir thoroughly until breadcrumbs are evenly moistened.
04 - Distribute the breadcrumb mixture over each cod fillet, pressing gently so it adheres to the surface.
05 - Transfer dish to oven and bake for 18 to 20 minutes, or until fish is opaque, flakes easily when tested with a fork, and the topping is golden brown.
06 - Remove from oven and serve immediately with lemon wedges for squeezing over the baked cod.
# Insider Tips:
01 -
- If you’re craving something comforting but light, this dish is almost suspiciously easy to throw together.
- The savory, golden topping browns beautifully and brings out the cod’s delicate sweetness—everyone asked for seconds when I first made it.
02 -
- I once learned the hard way that overbaking even the freshest cod leaves it dry and tough.
- Rubbing the fish with Dijon before the crumbs creates a tasty seal that keeps the fillets juicy and flavorful.
03 -
- Bake the fish just until it flakes at the touch of a fork—the topping should be golden but never dry.
- A gentle grating of lemon zest over the hot dish before serving makes the flavor pop in a big way.