Baked Cod with Crunchy Lemon-Herb Topping

We're always looking for a way to get fish into our diets. I'm not saying that this is a really healthy way, but it's a delicious way. This is from my favorite cooking magazine, Cook's Country, December/January 2006 edition.


Baked Cod with Crunchy Lemon-Herb Topping
Serves 4
Haddock, halibut, or bluefish fillets are good alternatives to cod (we've also used Alaskan pollock). If some of the fish pieces are very thin, fold them in half to make thicker pieces. If you like, substitute dill or basil for the parsley.

1 tbsp unsalted butter
24 Ritz crackers, crushed into coarse crumbs (about 1 cup)
2 tbsp minced fresh parsley (or 2 tsp dried parsley), divided
3 tbsp mayonnaise
2 small garlic cloves, minced or pressed
1 tsp grated zest plus 1 tbsp juice from 1 lemon (don't use
the bottled stuff)
4 skinless cod fillets (about 2 pounds; I buy the frozen fish
instead of fresh because it's much more affordable, thaw before cooking)
salt and pepper
lemon wedges for serving

1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease baking sheet (do NOT use a stone, it will be seasoned with fish) with butter. Toss cracker crumbs and 1 tbsp parsley together in medium bowl. Mix remaining 1 tbsp parsley, mayonnaise, garlic, lemon zest, and lemon juice together in a small bowl.

2. Pat fish dry with paper towels, then season with salt and pepper. Place fish on buttered baking sheet, spacing pieces about 1/2 inch apart. Brush tops and sides of fish with mayonnaise mixture, then press cracker crumbs into mayonnaise.

3. Bake until crumbs are golden brown and fish flakes apart with fork, about 15 minutes. Serve with lemon wedges.

I like to double the mayonnaise mixture and serve as a dipping sauce on the side. Here's the mayonnaise sauce for quick reference:

1 tbsp parsley
3 tbsp mayonnaise
2 small garlic cloves, minced or pressed
1 tsp grated zest plus 1 tbsp juice from 1 lemon

Mix together and serve on side.

Enjoy!!