Baked Cod With Crunchy Lemon-Herb Topping

Recipe by Chef Kate
READY IN: 25mins


  • 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


  • 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.