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Top-down view of a crispy Boston Baked Cod fillet on a blue plate.

Boston Baked Cod

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 6-oz Cod fillets
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Grated Parmesan cheese
  • 2 cloves Garlic minced
  • 2 tbsp Fresh parsley chopped
  • 1 tsp Lemon zest
  • 1/2 tsp Paprika
  • Salt and pepper to taste

Method
 

  1. Preheat: Set oven to 400°F (200°C).
  2. Prep Fish: Pat cod dry and place in a greased baking dish. Drizzle with 1 tbsp olive oil and lemon juice. Season with salt/pepper.
  3. Mix Topping: Combine breadcrumbs, Parmesan, garlic, parsley, zest, paprika, and the remaining 1 tbsp olive oil.
  4. Top: Press the mixture onto the top of the cod fillets.
  5. Bake: Cook for 12–15 minutes until the fish flakes easily with a fork.
  6. Serve: Garnish with lemon wedges and serve immediately.

Notes

  • Pat Dry for Crunch: Always use paper towels to remove surface moisture from the cod before adding oil. This prevents the fish from "steaming" and ensures the topping stays crispy.
  • Fish Selection: If Atlantic Cod is unavailable, Haddock or Pollock are excellent substitutes. Ensure fillets are of uniform thickness for even cooking.
  • Panko vs. Regular: Use Panko for a lighter, airy crunch. If using regular breadcrumbs, reduce the olive oil in the topping by half a teaspoon to avoid a heavy paste.
  • Don't Overcook: Cod is lean and dries out quickly. Pull it from the oven as soon as the internal temperature hits 140°F (60°C); carry-over heat will bring it to the food-safe 145°F.
  • Zest First, Juice Second: Always zest your lemon before cutting it for juice—it’s much easier and ensures you get those aromatic oils into the breadcrumbs.
  • Make it Gluten-Free: Swap Panko for crushed walnuts or almond flour for a Mediterranean-style, low-carb alternative.