Baked Cod Cracker Topping (Print View)
Flaky cod fillets baked under a crisp buttery cracker crumb topping for a warm, flavorful meal.
# Ingredient List:
→ Fish
01 - 4 skinless, boneless cod fillets (5–6 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon fresh lemon juice
→ Crumb Topping
05 - 1 cup crushed buttery crackers (e.g., Ritz, approx. 20 crackers)
06 - 4 tablespoons unsalted butter, melted
07 - 2 tablespoons finely chopped fresh parsley
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon paprika
10 - Zest of 1/2 lemon
→ For Baking
11 - 1 tablespoon olive oil (for greasing)
12 - Lemon wedges, for serving
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat cod fillets dry with paper towels, arrange in baking dish. Drizzle with lemon juice and season with salt and pepper.
03 - In a bowl, combine crushed crackers, melted butter, parsley, garlic powder, paprika, and lemon zest. Mix until evenly combined with a coarse texture.
04 - Press crumb mixture evenly atop each cod fillet, gently patting to adhere.
05 - Bake for 16 to 18 minutes until the fish flakes easily and topping is golden brown.
06 - Serve immediately with lemon wedges alongside.
# Expert Advice:
01 -
- The fish stays impossibly moist while the topping delivers that satisfying crispy contrast everyone crave.
- Twenty-eight minutes from start to finish means weeknight dinner without the stress.
- It feels special enough to serve guests but honest enough to make for yourself on a Tuesday.
02 -
- Overcooked cod becomes mealy and disappointing—start checking at 16 minutes and don't leave it unattended.
- Wet fish won't develop a proper crust, so patting it dry is worth the extra thirty seconds of care.
- The residual heat keeps cooking the fish for a minute after you pull it out, so pull it when it looks almost done, not completely opaque.
03 -
- Make the crumb mixture while the oven preheats so you're not scrambling when the fish is already in the dish.
- If your fillets are uneven thickness, gently pound the thick end with the side of a knife to even them out so everything cooks at the same rate.