Boston Baked Cod with Lemon (Print Version)
Flaky cod topped with lemon, Dijon and golden buttery breadcrumbs, baked until tender.
# What You 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, sliced into wedges
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 cloves garlic, minced
# How to Make It:
01 - Preheat oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the cod fillets in a single layer.
02 - Arrange the fillets in the prepared baking dish. Drizzle with lemon juice and evenly spread Dijon mustard over each fillet.
03 - In a mixing bowl, thoroughly blend breadcrumbs, melted butter, parsley, paprika, minced garlic, salt, and pepper until the mixture is evenly moistened.
04 - Distribute the breadcrumb mixture over each cod fillet, pressing gently to ensure it adheres.
05 - Bake for 18 to 20 minutes until the cod is opaque and flakes easily with a fork, and the breadcrumb topping turns golden brown.
06 - Serve hot with lemon wedges for squeezing over the fillets just before eating.
# Expert Hints:
01 -
- The crunchy, buttery topping is an open secret that makes cod completely irresistible.
- All the ingredients are likely already in your pantry, which means you can decide to make this on a whim and surprise yourself with how effortless it is.
02 -
- If you skimp on butter in the topping, it won't crisp and instead turns soggy—I learned that waiting for a shortcut.
- Swapping in panko crumbs made the crust extra crunchy, turning out better than expected, so don't hesitate to experiment.
03 -
- Always pat your fish dry before baking—excess moisture keeps the topping from crisping up right.
- Mix the topping with your hands to feel for even moisture and texture—they're your best kitchen tools here.