Baked Cod With Crunchy Lemon-Herb Topping
- Cuisine: American
- Course: Main Course
- Features: Fast, Healthy, Kid-Friendly
Summary:
Cod is a delicate fish. These fresh flavors pair well without overpowering it.
4 to 6 servings
Ingredients:
- 24 buttery crackers, such as Ritz brand, crushed into coarse crumbs* (about 1 cup)
- 2 tablespoons minced flat-leaf parsley, dill or basil, or a combination
- 3 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 2 pounds skinless cod fillets, 1/2-inch thick, pin bones removed, patted dry
- Salt
- Freshly ground black pepper
- Lemon wedges, for serving
Directions:
Adjust an oven rack to the middle position and preheat the oven to 450 degrees. Lightly grease a rimmed baking sheet with nonstick spray oil.
In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil. Set aside.
In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice. Set aside.
Season the fish fillets with salt and pepper to taste. Place on the baking sheet, spacing the pieces about 1/2 inch apart. Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
Bake for 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife. Serve hot with the lemon wedges.
*NOTE: The crackers should be crushed into crumbs about the size of peas. If you grind the crackers too fine, they will not become crunchy in the oven.
Recipe Source:
Adapted from the new "The Best of America's Test Kitchen 2007."
E-mail the Food Section with recipe questions.
