New England Baked Cod with Buttery Breadcrumbs
Why this recipe works
- Buttery breadcrumb topping: Moistening the crumbs with melted butter and mustard helps them clump lightly, so they bake into a golden topping rather than scattering dry over the fish.
- Bright, balanced flavour: Lemon zest, lemon juice and Dijon cut through the richness of the butter while keeping the cod’s delicate flavour at the centre.
- Fast oven dinner: Cod cooks quickly, so most of the work is in mixing the topping and assembling the dish before a short bake.
Get the most out of this recipe
Texture tips
- Keep the topping crisp: Pat the cod dry before it goes into the baking dish so excess moisture does not steam the breadcrumbs.
- Watch the fish closely: Cod is ready when it flakes into large, moist pieces; leaving it too long can make the fillets dry.
Ingredient notes
- Choose firm cod fillets: Skinless cod fillets with an even thickness bake more predictably and hold the breadcrumb topping well.
- Use fresh herbs if possible: Fresh parsley gives a clean finish; fresh dill also works well if you want a more distinctly coastal flavour.
Make-ahead tips
- Prep the topping components: The lemon zest, chopped herbs and breadcrumbs can be prepared ahead, but mix with the butter and mustard shortly before baking for the best texture.
- Best served fresh: Baked cod is at its best straight from the oven, while the fish is moist and the crumb topping is still lightly crisp.
- Reheat gently: Warm leftovers in a 180°C (355°F) oven until piping hot; the topping will soften slightly, but the oven preserves more texture than microwaving.
Serving ideas
- Simple sides: Serve with boiled new potatoes, roasted vegetables, steamed greens or a sharp salad to balance the buttery crumbs.
- Fresh finish: A final squeeze of lemon and a little reserved parsley lift the baked fish just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Put the butter in a baking dish and warm it in the oven for 2–3 minutes, just until melted.
- In a mixing bowl, combine the breadcrumbs with the lemon zest, most of the parsley (reserve a little to finish), and the black pepper. Stir in 2 tbsp of the melted butter from the dish, then mix in the Dijon mustard until the crumbs look evenly moistened and clumpy.
- Lay the cod in the buttered dish and turn once so it is lightly coated. Spoon the breadcrumb mixture over the top, pressing gently so it adheres.
- Bake for 12–15 minutes, until the cod flakes easily and the topping is golden. If you want deeper colour, give it 1–2 minutes more, watching closely so the crumbs do not burn.
- Finely grate a little more lemon zest over the fish, then squeeze over lemon juice to taste. Scatter with the reserved parsley and serve hot.
Recipe notes
Tips
- For the best texture, pat the cod dry before baking so the topping stays crisp and the fish roasts rather than steams.
- If your fillets are thick, start checking at 15 minutes; the cod is ready when it flakes in large, moist pieces.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the cod is cooked until piping hot throughout.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder, more textured topping.
- Replace fresh parsley with fresh dill for a more traditional coastal flavour.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat in a 180°C (355°F) oven for 10–12 minutes until piping hot; the topping will soften slightly, but the oven helps it stay as crisp as possible.
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Recipe overview
- Servings: 4 servings
- Total time: 35min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Fish Gluten Milk Wheat
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