Boston Baked Cod (Printable View)
Tender cod fillets with a golden lemon-breadcrumb crust, finished with Dijon, garlic, and parsley.
# 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, sliced into wedges
09 - 2 tablespoons lemon juice
10 - 1 tablespoon Dijon mustard
11 - 2 garlic cloves, minced
# How To Make It:
01 - Set oven to 400°F. Lightly grease a baking dish large enough to fit the cod fillets in a single layer.
02 - Place cod fillets in the prepared dish. Drizzle with lemon juice and spread Dijon mustard evenly over each fillet.
03 - In a mixing bowl, combine breadcrumbs, melted butter, chopped parsley, paprika, minced garlic, salt, and black pepper. Stir until the mixture is evenly moistened.
04 - Spoon the breadcrumb mixture over the cod fillets, pressing lightly so it adheres.
05 - Bake in the oven 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, accompanied by lemon wedges for squeezing over the top.
# Expert Advice:
01 -
- That crispy breadcrumb crust is the kind of secret crunch that makes you feel like a genius cook.
- Even if you think you dont love cod, this tangy, savory bake might just sway you.
02 -
- Take the fish out the moment it flakes—I've learned even two extra minutes can dry it out.
- Mix the butter and breadcrumbs fast or the crumbs get soggy; speed here keeps the crunch.
03 -
- Keep the oven hot and don’t crowd the fish so the crust stays crisp.
- Brushing even a whisper of Dijon on the fillet is the chef’s trick to deeper flavor without heaviness.