Boston Baked Cod with Lemon and Wine

Buttery Boston Baked Cod is amazingly quick, crispy and flaky cod recipe! Crusted with bread crumbs instead of Ritz crackers & baked under the broiler, it's easy to prepare and ready in less than 30 minutes.

New England is the area traditionally associated with local, affordable and fresh seafood: lobsters, chowders, white fish dishes and of course cod. Traditional New England seafood preparations are very simple, focusing on letting the delicate texture and flavor of high quality, super-fresh ingredients shine through. Think broiled fillets, and seasoning with cream, lemon, butter, and fresh herbs.

Boston Baked Cod is perhaps the most iconic white fish dish in Massachusetts that dates back to colonial times. In this recipe I used a simple combination of wine, lemon juice and breadcrumbs on my cod fillets. Then I baked them under the broiler for 20 minutes until perfectly juicy & flaky. Easiest thing to make!

Main Ingredients to make Boston Baked Cod

Cod: White fish such as cod usually has a pretty mild taste. Its aromas and textures are subtle even with a good sear, which is good and bad, but that's why we use lemon.

Lemon: I find that a spritz of lemon adds a zing which brings attention to the mild character of fish in a way that doesn't work with the heavier characteristics of beef. That being said, I generally dislike lemon in a fish marinade. I find lemon to become overpowering giving a spoiled impression of fish in a marinade. I much prefer fresh lemon over fish with its more complex lemony aromas as an accent over its basic tartness as a marinade component.

Bread Crumbs: Panko is the classic version of course but in Boston I've had a variant with sourdough breadcrumbs that was wonderful.

Olive oil: Olive oil has less saturated fat than butter and makes this recipe a healthy addition to your seafood rotation.

How to bake cod Boston style

Here's the thing about cod, if it's under cooked it can be rubbery (and flesh is still a bit translucent). So I bake it until I see the flesh fully opaque and starting to separate - that's when it is flaky. Anything earlier and it's rubbery. Anything beyond and it's dry.

I cook cod in the oven, under a broiler, on top of cast iron pan that has been heated under the broiler (cooks from top and bottom, no need to flip). And that's exactly how they do it in Boston as well.

• To begin with, simply sauté some fresh onions in butter and olive oil. Then add juice of a fresh lemon and a splash of dry white wine to the pan with onions.
• Now you will prepare the crumb topping for the cod fillets. This breading mixture consists of bread crumbs and fresh parsley. Perfect for white fish, whether deep fried or baked.
• You will add cod fillets on top of the onions and parsley and spread the topping evenly over the fish
• Bake under the broiler until a crispy finish at 400 F. for 20 minutes!

Can I cook cod from frozen?

I cook cod fillets from frozen at 400F for 24-25 minutes. All I do is a Cajun seasoning rub after coating them with oil (you won't be able to use breadcrumbs on frozen fish). Sometimes I use a bed of lemons (or lemon juice), but it's not necessary.

Boston Baked Cod Serving suggestions

Finish with a crack of black pepper and serve with crusty bread if desired or roasted vegetables like asparagus, Brussels sprouts, or carrots for a nourishing and healthy meal! Also consider paring it up with mashed potatoes or potato wedges for a heartier meal; or with rice pilaf, couscous, or quinoa for a light alternative.

Expert tips for success

• Preheat cast iron pan - Preheat cast iron pan for 5 minutes to ensure even browning.
• Use oil spray - If I don't have a bottle of oil, I always use an oil sprayer, I'd die without it.
• Use coconut oil - If you like to experiment, throw a lot of coconut oil in a preheated skillet and wait until it melts. I also often use either clarified butter or brown butter to cook cod in.
• Use corn meal or flour mixture seasoned with garlic powder, and smoked Serrano pepper powder do add more kick to the Boston Baked Cod recipe!

Storing cod

Fresh raw cod can be stored in the refrigerator for 1 to 2 days. Freezing it is the best option for longer-term storage of cod. When properly wrapped and stored in the freezer, raw cod can be frozen for up to 6 months.

Boston Baked Cod can be safely stored in the refrigerator for 3 to 4 days in an airtight container. If you choose to freeze it, it's best to use Boston baked cod within 3 months of freezing to maintain optimal quality.

More fish recipes to enjoy

Pan Roasted Cajun Salmon

Air Fryer Fish Sandwich with Homemade Tartar Sauce

Enjoying seafood? How about great shrimp recipes

Pesto Shrimp Fettuccine in White Wine Sauce

Instant Pot Orzo with Shrimp, Tomatoes and Feta

Dynamite Shrimp Appetizer

Shrimp Pancetta Pasta

Hawaiian Shrimp