Baked Cod with Cracker Topping (Print Version)
Tender cod baked under a golden cracker crumb crust, bursting with buttery and lemony notes.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 6 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 1 tablespoon fresh lemon juice
→ Cracker Topping
05 - 1 cup buttery round crackers, crushed (about 20 crackers)
06 - 3 tablespoons unsalted butter, melted
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 teaspoon lemon zest
09 - 1/2 teaspoon garlic powder
→ For Baking
10 - 1 tablespoon olive oil
11 - Lemon wedges, for serving
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat cod fillets dry using paper towels. Season evenly on both sides with salt and black pepper. Place fillets in the greased baking dish and drizzle with lemon juice.
03 - In a small bowl, mix crushed crackers, melted butter, chopped parsley, lemon zest, and garlic powder until crumbs are uniformly coated.
04 - Press the cracker mixture firmly over the tops of each cod fillet ensuring it adheres well.
05 - Bake for 15 to 20 minutes until the cod flakes easily when tested with a fork and the topping is golden brown. Increase baking time slightly for thicker fillets if needed.
06 - Serve immediately accompanied by lemon wedges.
# Expert Suggestions:
01 -
- It turns plain fish into something golden and irresistible without any fuss.
- The buttery crunch on top makes every bite feel a little indulgent.
- You probably already have crackers in the pantry, so its one of those recipes you can make on a whim.
02 -
- If the fish is even slightly wet, the topping will slide right off, so really take the time to pat it dry.
- Dont skip pressing the crumbs down, a gentle press makes all the difference in getting that crust to stick.
03 -
- Use a fork to crush the crackers instead of a food processor, it gives you a better mix of fine crumbs and bigger pieces for texture.
- If your fillets are uneven in thickness, tuck the thinner ends under so they cook at the same rate as the rest.