Description
Experience the authentic flavors of New England with this sophisticated yet simple Boston Baked Cod. This recipe features tender, flaky white fish fillets topped with a golden, buttery panko-breadcrumb crust infused with fresh garlic, parsley, and bright lemon. By incorporating vegetable stock for extra depth, the dish stays perfectly moist during roasting. It is a nutritious, restaurant-quality meal that is remarkably easy to assemble, making it the perfect choice for a busy weeknight family dinner.
Ingredients
4 cod fillets
1/2 cup panko breadcrumbs
2 tbsp melted unsalted butter
1/4 cup fresh parsley, finely chopped
1 lemon, juiced
2 cloves garlic, minced
1 small onion, finely diced
2 tbsp extra virgin olive oil
1/4 cup vegetable stock
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F.
Season both sides of the cod fillets thoroughly with salt and pepper.
In a small bowl, combine breadcrumbs, melted butter, parsley, and garlic until clumping.
In a small baking dish, scatter the diced onions and drizzle with olive oil.
Place the seasoned cod fillets over the onion base in the dish.
Pour the vegetable stock into the bottom of the dish to keep the fish moist.
Evenly press the breadcrumb mixture onto the top of each cod fillet.
Bake for 25 minutes or until the fish flakes easily with a fork and the topping turns golden brown.
Squeeze fresh lemon juice over the fish before serving.
Notes
Use thick, uniform cod fillets to ensure even cooking times. Ensure the oven is fully preheated before placing the fish inside. The vegetable stock serves as a non-alcoholic depth-builder traditionally provided by white wine.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner Recipes
- Method: Roasting
- Cuisine: New England