Baked Cod With Lemon-Herb Topping

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Haddock, halibut, or bluefish fillets are a good alternative to cod if one dislikes cod. If some pieces are thin, fold them in half to make thicker pieces.



  • 1 Tbsp. unsalted butter, or margarine (not spread)
  • 24 Ritz crackers, crushed into coarse crumbs (about 1 cup)
  • 2 Tbsp. minced fresh parsley
  • 3 Tbsp. mayonnaise
  • 2 small garlic cloves, minced (or to taste)
  • 1 tsp. grated zest of lemon, plus 1 Tbsp. juice from 1 lemon
  • 4 skinless cod fillets (about 2 pounds) Haddock, halibut or bluefish fillets work too.
  • Salt and Pepper
  • Lemon wedges for serving


Adjust the oven rack to the middle position and heat oven to 450 degrees F. Grease baking sheet 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. Pat fish dry with paper towels, then season with salt and pepper.


Place them on the buttered baking sheet, spacing pieces about 1/2-inch apart. Brush tops and sides of fish with the mayonnaise mixture, then press cracker crumbs into the mayonnaise.

Bake until crumbs are golden brown and fish flakes apart with a fork, about 15 minutes. Serve with lemon wedges. Serves: 4

By Connie from Oden, Arkansas

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