Cod is king in Boston and Boston baked cod, perhaps the greatest of American cod dishes, is hard to beat. Tender, flaky cod capped off with crisp, herbed crumbs--what’s not to love? But many of the versions we have tried haven’t measured up. Mushy crumbs, tough fish, bland flavor--a lot can go wrong. We wanted to develop a superlative Boston baked cod recipe. Here’s what we discovered:
Make fresh breadcrumbs and toast them until golden before sprinkling them on the cod. “Double baking” the crumbs ensures they are as crisp as can be.
Flavor the fish with butter cooked with shallot, garlic, parsley, and lemon juice. The lemon juice cuts the richness of the butter and brings out the best in the fish.
Bake the fish in a very hot oven (450 degrees) to cook it quickly without drying it out. The fish is ready when just beginning to flake when prodded with a paring knife.
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