Baked Cod With Crunchy Lemon-Herb Topping
- Reviews 8
Ready In: 25 mins
Serves: 4-6
Ingredients
- 24 Ritz crackers, broken into crumbs about the size of peas
- 2 tablespoons herbs, fresh, minced (parsley, dill or basil, or a combination, divided use)
- 3 tablespoons mayonnaise
- 2 garlic cloves, minced
- 1 teaspoon lemon zest, finely grated
- 1 tablespoon lemon juice, fresh
- 2 lbs skinless cod fish fillets, 1/2 inch thick, pin bones removed, patted dry
- salt & freshly ground black pepper
- lemon wedge, for serving
Directions
- Adjust an oven rack to the middle position and preheat the oven to 450°F
- Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
- In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
- In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
- Season the fish fillets with salt and pepper to taste.
- Place on the baking sheet, spacing the pieces about ½ inch apart.
- Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
- Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
- If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
- Serve hot with the lemon wedges.
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