Baked Cod with Cracker Crumb (Print Version)
Tender cod fillets with golden buttery crumb topping baked to a flaky finish.
# What You’ll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, approximately 6 ounces each
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon freshly ground black pepper
04 - 1 tablespoon lemon juice
→ Crumb Topping
05 - 1 cup buttery crackers (such as Ritz), crushed
06 - 3 tablespoons unsalted butter, melted
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 teaspoon garlic powder
09 - Zest of 1 lemon
→ Optional Garnish
10 - Lemon wedges
11 - Chopped fresh parsley
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat cod fillets dry with paper towels. Arrange them on the prepared baking surface. Drizzle with lemon juice and season evenly with salt and pepper.
03 - In a mixing bowl, combine crushed crackers, melted butter, chopped parsley, garlic powder, and lemon zest until crumbs are uniformly moistened.
04 - Evenly spoon the crumb mixture over each cod fillet, gently pressing to adhere.
05 - Bake for 15 to 20 minutes until the fish flakes easily with a fork and topping turns golden brown.
06 - Serve immediately, garnished with lemon wedges and additional parsley if desired.
# Expert Tips:
01 -
- Ready in 30 minutes from start to table, no stress, no shortcuts.
- The buttery cracker topping stays golden and crunchy while the fish flakes apart like it was just caught.
- You can make it with whatever white fish you have on hand and it comes out right every time.
02 -
- The moisture from the fish will soften the crumb topping if it sits too long after baking, so serve it the moment it comes out of the oven.
- Pat the fillets completely dry before seasoning; any surface water will steam instead of letting the topping crisp, and you'll lose that crucial textural contrast.
03 -
- If your crackers are stale, the topping will still work, but fresh crackers give you a lighter, crisper result because there's less moisture already trapped inside them.
- Use a zester or a fine microplane for the lemon zest rather than a box grater; it keeps the zest fine and evenly distributed instead of creating thick chunks that can be bitter.