Baked Cod Cracker Crumb (Print Version)

Tender cod layered with a golden, buttery cracker crumb topping for a comforting seafood dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets, about 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 buttery crackers (e.g., Ritz), 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

# How to Cook:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the cod fillets in a single layer.
02 - Pat cod fillets dry with paper towels. Season both sides with salt and black pepper. Place fillets in prepared baking dish and drizzle evenly with lemon juice.
03 - In a medium bowl, mix crushed crackers, melted butter, chopped parsley, garlic powder, paprika, and lemon zest until crumbs are fully coated.
04 - Evenly spoon the cracker crumb mixture over the cod fillets, gently pressing to adhere.
05 - Bake for 15 to 20 minutes, until cod is opaque, flakes easily, and topping is golden brown.
06 - Remove from oven and let rest for 2 minutes. Garnish with lemon wedges and additional parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The topping stays crispy while the fish underneath stays impossibly tender and moist.
  • It comes together in under 30 minutes, which means you can feed four people without the stress.
  • Those buttery crackers dissolve into something almost like a breadcrumb crust, but better.
02 -
  • Don't skip patting the fish dry, or you'll end up with a soggy topping and steamed fish instead of baked.
  • If your cracker crumbs are too fine, they'll turn into paste instead of staying crispy—keep them chunky.
  • Every oven bakes differently, so start checking at the 15-minute mark to avoid overcooking the fish.
03 -
  • If your crackers are stale, they'll stay crispier in the oven than fresh ones—this is one of the few times staleness works in your favor.
  • A splash of white wine instead of just lemon juice under the fish adds a subtle richness that no one will be able to name but everyone will notice.

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