Boston Baked Cod (Printable Format)
Tender cod fillets topped with lemon-parsley breadcrumbs and Dijon, baked until flaky and golden.
# What You Need:
→ Fish & Topping
01 - 4 fresh cod fillets (each approximately 6 ounces)
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 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 Steps:
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 in the prepared baking dish. Drizzle fillets evenly with lemon juice and spread Dijon mustard over the top of each fillet.
03 - In a mixing bowl, combine breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and black pepper. Stir until the breadcrumbs are evenly moistened.
04 - Spoon the seasoned breadcrumb mixture over each cod fillet, pressing gently so the topping adheres well.
05 - Transfer baking dish to oven. Bake for 18 to 20 minutes until the fish is opaque and flakes easily with a fork, and the topping is golden brown.
06 - Serve cod fillets hot with lemon wedges alongside for squeezing over the top.
# Expert Suggestions:
01 -
- The crispy, buttery topping transforms mild cod into pure dinnertime magic without any fuss.
- Lemon and Dijon add such a punchy tang that you'll want to mop up every last crumb.
02 -
- Piling the topping too thick will make it soggy instead of crisp. A light hand is key!
- I discovered broiling for the last minute adds beautiful color, just keep watch so it doesn't burn.
03 -
- Letting the cod come to room temperature before baking means it cooks evenly and stays juicy.
- Just a touch of Dijon is enough—you want it to wake up the fish, not overpower.