Boston Baked Cod with Herbs
A New England seafood classic, thick cod fillets baked with lemon, fresh parsley, and a light breadcrumb crust over a bed of wilted spinach.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix panko breadcrumbs, chopped parsley, minced garlic, lemon zest, half the olive oil (1 tbsp), salt, and pepper in a small bowl. Pat cod fillets dry with paper towels.
Bake
Divide cod between two sections of a lightly oiled baking tray, drizzle with lemon juice. Press breadcrumb mixture firmly and evenly across the top of each fillet. Bake at 200°C for 14–16 minutes until the crust is golden and cod flakes easily when pressed with a fork.
Saute
While cod bakes, heat remaining olive oil (1 tbsp) in a medium pan over medium heat. Add spinach with a pinch of salt, cook 2–3 minutes stirring until just wilted.
Plate
Divide wilted spinach between two serving plates, top each with a baked cod fillet. Serve with a lemon wedge on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.