Boston Baked Cod – New England Classic with Crispy Lemon Panko Topping
This Boston Baked Cod is a light, fresh, and flavorful New England seafood recipe that brings the authentic taste of the Atlantic coast to your home kitchen. Tender, flaky cod fillets are topped with a golden lemon-parsley panko crust, creating an easy weeknight dinner that’s also elegant enough for entertaining. If you’re looking for a healthy baked cod recipe with amazing crunch and bright citrus flavor, this dish is a must-try!
Ingredients for Boston Baked Cod
4 cod fillets (6 oz each, about 1 inch thick)
4 tablespoons butter
1 cup panko breadcrumbs
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and black pepper, to taste
Butter for greasing the baking dish
Benefits :
Cod is a lean, high-protein fish that supports muscle health and keeps you full longer.
Rich in vitamin B12, it helps boost energy and supports a healthy nervous system.
The recipe uses heart-healthy olive oil, which provides good fats that support cardiovascular health.
Lemon and parsley add antioxidants that help reduce inflammation and support immunity.
Baking instead of frying makes this dish lower in calories and fat, ideal for a light seafood meal.
Cod is naturally low in mercury, making it a safe and nutritious choice for regular consumption.
How to Make Crispy Boston Baked Cod (Step-by-Step)
Preheat the oven to 400°F (200°C).
Grease a 9×13-inch baking dish with butter.
Pat the cod fillets dry with paper towels—this is essential for a crisp topping.
Season both sides of the cod with salt and black pepper.
Arrange the seasoned cod fillets in the baking dish, leaving space between each piece.
In a small saucepan, melt the butter over medium heat until it begins to foam (about 2 minutes).
Remove from heat and stir in the panko breadcrumbs, parsley, garlic powder, and lemon zest. Mix until it looks like damp, sandy crumbs.
Spoon and gently press the panko mixture evenly over each fish fillet.
Drizzle the cod with fresh lemon juice and olive oil for extra moisture and flavor.
Bake for 12–15 minutes, or until the cod flakes easily with a fork and the panko topping is crispy and golden brown.
Let rest for 2 minutes before serving.
Helpful Tips & Notes
Add a pinch of smoked paprika to the breadcrumbs for a smoky twist.
The fish is done when it reaches an internal temperature of 145°F.
Properly drying the fish ensures the panko topping stays crispy.
If using thicker cod fillets, extend the baking time slightly.
Store leftovers in an airtight container for up to 2 days. Reheat gently at 350°F for the best texture.
Avoid freezing—cod tends to become watery after thawing.
