Description
Boston Baked Cod in Wine and Lemon Sauce is a flavorful and elegant seafood dish featuring tender cod fillets baked in a tangy white wine and lemon sauce, topped with a crisp, buttery panko breadcrumb crust. This recipe highlights the delicate flavors of fresh cod combined with bright citrus, aromatic onions, and a hint of spice, perfect for a light and impressive dinner.
Ingredients
Units
Scale
Fish and Sauce
- 1 lb cod fillets (scrod or haddock)
- 2 tablespoons olive oil, divided
- 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
- 1/4 cup white wine
- 1 teaspoon parsley, plus extra for garnish
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking the cod.
- Sauté Onions: In an ovenproof skillet such as cast iron, Dutch oven, or stainless steel, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook until they are soft but not browned, about 5 minutes.
- Prepare Sauce: Add a pinch of red pepper flakes, salt, and pepper to the softened onions. Then pour in the juice of half a lemon and ¼ cup of white wine. Cook the mixture for 1 additional minute to blend the flavors.
- Arrange Cod: Place the cod fillets on top of the onion mixture in the skillet. Season the fish with salt and pepper to taste.
- Make Crumb Topping: In a medium bowl, combine the panko breadcrumbs, parsley, melted butter, 1 tablespoon olive oil, and juice of the remaining half of the lemon. Mix until evenly incorporated.
- Top Fish: Spread the crumb mixture evenly over the cod fillets. Sprinkle additional parsley on top for garnish.
- Bake Fish: Place the skillet in the preheated oven and bake for about 20 minutes, until the fish is cooked through and the breadcrumb topping is golden brown. If the topping browns too quickly, cover the skillet loosely with aluminum foil halfway through baking.
Notes
- Use fresh cod fillets for the best texture and taste; scrod or haddock are good substitutes.
- If you do not have white wine, a light fish stock or additional lemon juice can be used as an alternative.
- Keep an eye on the breadcrumb topping during baking to prevent burning; cover with foil if necessary.
- This dish pairs well with steamed vegetables, rice, or a fresh garden salad.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
