Boston Baked Cod with Lemon and Wine is amazingly quick, crispy and flaky cod recipe! Easy to prepare and ready in less than 30 minutes in one pan. Perfect for quick weeknight dinners!
Delicious cod is crusted with breadcrumbs and baked until crispy! And I just love cooking white fish filets. It’s so easy to pack them with buttery flavor. I also used dry white wine, lemon, and herbs to make this simple dish. What can you say? Quick dinner in under 30 minutes. So perfect. And you can serve this flaky cod with a side of Instant Pot Mashed Potatoes or Spinach Salad. Healthy and easy!
How to bake Cod
- 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 filets. 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 until a crispy finish at 400 F. for 20 minutes!
- Serve this flaky cod with roasted vegetables for a nourishing and healthy meal!
And it’s just that easy to put a delicious Boston Baked Cod on a table! Whether it is Atlantic Ocean cod and Pacific Ocean cod. If you love simple seafood dishes you might enjoy Baked Salmon as well!
More seafood recipes to enjoy
Pan Roasted Cajun Salmon
Pesto Shrimp Fettuccine in White Wine Sauce
Instant Pot Orzo with Shrimp, Tomatoes and Feta
Boston Baked Cod in Wine and Lemon Sauce
Ingredients
- 1 lb cod fillets, (scrod or haddock)
- 2 tablespoon olive oil
- 1 medium onion, (halved and sliced thin)
- 1 tablespoon butter, (melted)
- 1 medium juicy lemon, (divided)
- 1 cup panko bread crumbs
- pinch of red pepper flakes
- ¼ cup white wine
- 1 teaspoon parsley
- salt and pepper
Instructions
- Preheat oven to 400 degrees F.
- In an oven proof skillet (cast iron, dutch oven or stainless steel), saute the onion in olive oil until soft but not browned.
- CRUMB TOPPING In a medium sized bowl, combine the panko crumbs with the parsley, melted butter, 2nd tablespoon of olive oil, and the juice of half the lemon.
- Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
- Add the juice of second half of the lemon and the white wine to the pan with onions and continue to cook for 1 minute.
- Place the fish on top of the onions and season the fish with salt and pepper.
- Add the crumb topping evenly over the fish and sprinkle with parsley.
- Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
- Cover with tinfoil half way through baking if the top is browning to fast.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Lisa says
This was sooooo tasty!! I love cod and done this way is my absolute favourite way to make it! Thanks for the recipe!
Olya says
Thank you so much Lisa!!!
Lois Hathaway says
Made it with Mahi-Mahi and it was delish. Thanks!
Olya says
Sound delicious Lois!
Patricia Fogleman says
I can’t eat onion flesh, so I used green onions (scallions). I don’t have a cast iron skillet, so just transferred to a shallow baking dish., and followed all of the remaining steps. I was lucky to have some fresh cod to use. Used twice the amount of parsley. This was a company-level meal, served simply with steamed broccoli and organic tartar. SO good!!! Next time I will try with shallots as a couple of other cooks suggested. Thanks so much for this recipe!
Olya says
Thank you Patricia! So glad you rated it as a company-level meal:)!
Andrea Kubis says
I made this dinner tonight. Cooking is my therapy so I appreciate the simplicity of cooking a good meal. I love more involved cooking but I’m usually pressed for time. This came out so well. I had 2 pounds of haddock and wasn’t sure how I would make them. I couldn’t believe how fast, easy and flavorful was, albeit I was skeptic.
hank you. My kids and I enjoyed this to the max.
Olya says
Cooking is definitely a therapy – I love this approach!
Doris says
Absolutely delicious! I played on top of a delicious farro pilaf!
Olya says
Wow! Sounds like something I would eat right now!
Patti says
Delicious! Easy and tasty. I had room in my cast iron skillet to add sliced zucchini around the cod before I covered everything with the crumbs – excellent meal! Thanks for a great recipe.
Olya says
Zucchini around cod is an excellent choice!
Jill says
This was a huge hit with my family, including my 13 year old daughter, who’s generally suspicious of fish that isn’t battered, deep-fried, and served with chips and malt vinegar. Plates were all scraped clean.
I did use shallots instead of onions for a slightly more mellow flavor, and they blended really well with the wine and lemon. But yellow onion probably would have been almost as good, if sliced thin enough. Frozen cod filets (thawed, of course) worked just fine, and I didn’t notice any issues with flavor or texture. I used a package of microwave-in-bag haricot vert, which made it a one-pan dinner (aside from the bowl I mixed the breadcrumbs in).
Definitely a keeper!
Olya says
Thank you, Jill, for such a detailed review! I loved the part of your daughter being suspcious of any fish that is not fried!
Jill says
I was also thrilled to find a 30-minute dinner that truly did take 30 minutes, start to finish!
Olya says
Yes!!!
Bernadette Angle says
OMG. This was fabulous. Thank you so much. I used Alaskan cod. So tender and flavorful.
Olya says
So glad you made it with the fish from the real ocean:) – I love it!
Heidi says
Love this recipe. Changed the onions for shallots 👍
Olya says
Good call!
laura simmons says
thank you, this recipe came out great, very delicious! I made this in an iron skillet, and used a gluten free italian bread crumb mix, so scrumptious, will make again
Olga says
Sounds like you nailed it with that crumb mix!