Baked Cod with Crunchy Lemon-Herb Topping

Fish

  • 1 tablespoon unsalted butter

  • 24 Ritz crackers, crushed into course crumbs

  • 2 tablespoons minced fresh parsley

  • 3 tablespoons mayonnaise

  • 2 small garlic cloves, minced

  • 1 teaspoon grated zest, plus 1 tablespoon juice from 1 lemon

  • 4 skinless cod fillets (about 2 pounds) can use halibut or haddock

  • salt and pepper

  • lemon wedges for serving

Serves 4
Adjust oven rack to middle position and heat oven to 450°. Grease baking sheet with butter. Toss cracker crumbs and 1 tablespoon parsley together in medium bowl. Mix remaining 1 tablespoon 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 on buttered baking sheet, spacing pieces about ½ in apart. Brush tops and sides of fish with mayonnaise mixture, then press cracker crumbs into mayonnaise.
Bake until crumbs are golden brown and fish flakes apart with fork, about 15 minutes. Serve with lemon wedges.
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