Baked Cod With Lemon-Herb Topping

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.

Ingredients

• 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

Directions

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