Food & dining

Recipe for baked cod with panko topping

Serves 4

Leviton adapted the classic New England baked scrod several years ago. Roasting with high heat cooks the fish quickly and keeps it from drying out. If cod is unavailable, use any kind of thick white fish such as haddock, hake, or pollock.

Olive oil (for the baking sheet)
2pounds skinless, boneless cod, or other white fish,
cut into 4 even-sized pieces
¼cup mayonnaise
1tablespoon lemon juice
¾cup panko
¼cup grated Parmesan
1tablespoon chopped fresh parsley
1clove garlic, finely chopped
¼teaspoon paprika
2tablespoons olive oil
Salt and pepper, to taste
1lemon, quartered (for

1. Set the oven at 500 degrees. Oil a rimmed baking sheet.

2. In a bowl, mix the mayonnaise and lemon juice.


3. In another shallow bowl, combine the panko, Parmesan, parsley, garlic, paprika, olive oil, salt, and pepper.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

4. Place the fish, skinned side up, on the baking sheet. Spread the mayonnaise on the fish, then top with the panko mixture, pressing it lightly.

5. Bake for 7 minutes. Turn on the broiler. Slide the fish under the broiler for 30 seconds, watching it carefully, or until the topping is browned. Serve with lemon. Adapted from Michael Leviton