Baked Cod Cracker Topping (Print Version)

Flaky cod fillets baked with a crunchy buttery cracker crumb topping for a simple seafood dinner.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (6 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon lemon juice

→ Cracker Crumb Topping

05 - 1 cup Ritz-style buttery crackers, crushed
06 - 3 tablespoons unsalted butter, melted
07 - 1 tablespoon fresh parsley, chopped
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon paprika
10 - Zest of 1 lemon

→ Optional Garnish

11 - Lemon wedges
12 - Additional chopped parsley

# Step-by-Step Guide:

01 - Preheat oven to 400°F and lightly grease a baking dish large enough to hold all fillets in a single layer.
02 - Pat cod fillets dry, season both sides with salt and black pepper, then arrange in the baking dish. Drizzle evenly with lemon juice.
03 - In a medium bowl, mix crushed crackers, melted butter, parsley, garlic powder, paprika, and lemon zest until fully incorporated.
04 - Evenly spoon the cracker crumb mixture over cod fillets, gently pressing to adhere.
05 - Bake for 15 to 20 minutes until fish is opaque, flakes easily, and topping is golden brown.
06 - Let rest for 2 minutes after baking. Garnish with lemon wedges and extra parsley as desired. Serve promptly.

# Expert Suggestions:

01 -
  • The topping stays crispy while the fish steams itself tender underneath, creating a textural contrast that keeps you coming back for another bite.
  • It comes together in under thirty minutes, making weeknight dinners feel less like a chore and more like an actual accomplishment.
02 -
  • Thickness matters—if your fillets vary wildly, the thinner ones will be rubbery by the time the thick ones are done, so ask your fishmonger to cut them evenly.
  • Don't skip drying the fish; even a damp surface steams instead of staying tender, and your topping won't brown as beautifully.
03 -
  • Make your cracker topping ahead of time and keep it in the fridge; it actually bakes more evenly when it's cold, and you'll have more predictable browning.
  • If your topping is browning too fast before the fish is cooked through, loosely tent the whole pan with foil for the last few minutes—this protects the top while the center finishes.

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