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–+ servings
Boston Baked Cod in Wine and Lemon Sauce

Savor the Best Boston Baked Cod in Wine and Lemon Sauce

Discover how to make Boston Baked Cod in Wine and Lemon Sauce, a quick and delicious dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cod
  • 4 fillets Cod or substitute with haddock or tilapia
  • 2 tablespoons Olive oil can use any vegetable oil
  • 1 medium Onion yellow or white varieties preferred
For the Sauce
  • 1 teaspoon Red pepper flakes adjust to taste
  • ½ cup White wine Sauvignon Blanc or non-alcoholic lemon juice
  • 1 tablespoon Lemon juice freshly squeezed is ideal
For the Topping
  • 1 cup Panko bread crumbs gluten-free options available
  • 2 tablespoons Butter can use additional olive oil for health
  • 2 tablespoons Fresh parsley substitute with dill or thyme

Equipment

  • Ovenproof Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In your skillet, heat olive oil over medium heat. Add sliced onions and sauté until soft and translucent, about 5 to 7 minutes.
  3. Add red pepper flakes, salt, pepper, white wine, and lemon juice to the onions. Simmer for 3 to 5 minutes.
  4. Place cod fillets on top of the onion mixture, season with salt and pepper.
  5. Mix panko bread crumbs with melted butter, olive oil, parsley, and remaining lemon juice. Spread over cod.
  6. Transfer the skillet to the oven and bake for about 20 minutes until the cod is cooked through.
  7. Garnish with fresh parsley and lemon slices before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 700mgPotassium: 900mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Serve with garlic roasted baby potatoes or a light salad for a balanced meal.

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