Baked Cod With Crunchy Lemon-Herb Topping

"This is a very simple and quite delicious dish which can be made lighter and lower in calories and fat by using low fat crackers and light mayo. From America's Test Kitchens' Best Recipes of 2007."
photo by twissis photo by twissis
photo by twissis
Ready In:


  • 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.

Questions & Replies

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  1. I have been searching for a good recipe for cod and this is it! The topping gives the fish good flavor without being too heavy. I used a combination of equal parts dried basil, parsley, and dill for the herbs. I did not use lemon zest as I was using a bottled lemon juice. Next time I will make sure I get a lemon so I can make it as the recipe states and I'm sure it will be out of this world.
  2. This is an easy and excellent recipe. I used cod and salmon. I will make it again and would highly recommend it.
  3. Excellent dish. Very easy to make. Ritz has flavored crackers now which is what I used, also added a little onion powder to the mayo mixture. I will totally be making this again and again.
  4. This is a great recipe! I changed just a couple small things because of things I did and didn't have in the house. I had no lemons, so I used a little lemon pepper seasoning. I also added a little grated parm to the bread crumbs and some Old Bay to the mayo mixture. We had it over rice, and my husband and I just loved it! Thank you!
  5. Easy to make and pretty good, but nothing special. I think panko breading would work better than the ritz. Everything else was good. I used a combination of parsley and basil. I probably won't make this recipe again, but may incorporate pieces of it into another one. Thanks for posting and the ideas.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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