Flaky, mild-mannered cod fish is crusted with saltines, Dijon mustard, dill, parsley, butter and fresh lemon juice. Flavors that love cod! And cod loves right back. The fish is baked then flash broiled to render the seasoned topping crusty and golden. Nestled underneath is the super moist and creamy fish, delicate and flaky, it falls apart to the touch and melts in your mouth.
This recipe is a cinch to make and not only comes together quickly but bakes in a matter of minutes. It’s a good dish to prepare for someone who is on the fence about fish or just a picky eater. I feel comfortable recommending it for the first timer too, if you never cooked fish before and are thinking about it, here’s a little nudge in the right direction.
1 pound of cod fillets
6 tablespoons butter, melted
1/2 teaspoon Dijon mustard
1/2 a lemon, juiced, plus more for serving
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried dill
1 clove garlic, minced
sea or kosher salt and fresh black pepper
16 saltine or Ritz crackers, crushed into fine crumbs
1. Preheat oven to 375 degrees F. Line a large baking pan with parchment paper and add the fish to it. In a medium bowl whisk together the butter, lemon, mustard, parsley, dill and garlic. Taste and season with salt and pepper as well as additional lemon juice or mustard if desired. Add the cracker crumbs and combine well, the crackers should be moist but not sopping wet, if mixture seems too buttery add more cracker crumbs; too dry, add more butter in tablespoon increments.
2. Divide the crumbs between the fish and use your fingers to pat it evenly over top. Bake for 15-16 minutes depending on the size of the fish, until internal temperature reaches 140 degrees F. Then broil for 1-2 minutes or until top turns golden, checking every 20 seconds. Serve immediately with additional lemon.
Makes 3 servings.
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