Baked Cod With Cracker Crumb (Printable)
Flaky cod topped with a crisp, buttery cracker crumb for a comforting baked seafood dish.
# What You’ll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, each approximately 5 to 6 ounces
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 buttery crackers (e.g., Ritz), crushed, about 20 crackers
06 - 4 tablespoons unsalted butter, melted
07 - 2 tablespoons fresh parsley, finely chopped
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 the baking dish
12 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat the oven to 400°F. Grease a baking dish evenly with olive oil.
02 - Pat the cod fillets dry using paper towels. Arrange them in the prepared dish. Drizzle with lemon juice and season with kosher salt and freshly ground black pepper.
03 - In a medium mixing bowl, combine crushed buttery crackers, melted unsalted butter, chopped parsley, garlic powder, paprika, and lemon zest. Mix until the crumb topping is evenly coated and coarse in texture.
04 - Evenly distribute the crumb mixture atop each cod fillet, gently pressing it down to adhere securely.
05 - Bake in the preheated oven for 16 to 18 minutes, until the fish flakes easily and the crumb topping achieves a golden brown color.
06 - Serve immediately with fresh lemon wedges on the side.
# Expert Advice:
01 -
- The fish stays so tender inside while the topping gets crunchy and irresistibly salty, like two textures arguing in the best way.
- It looks fancy enough to serve guests but honest enough that you won't stress if something isn't perfect.
- Four simple ingredients in the topping transform it from plain fish into something people actually want seconds of.
02 -
- Don't skip drying the fish—I learned this the hard way when soggy fillets gave me steamed instead of baked results, and the topping never crisped up the way it should.
- The cracker crumbs toast quickly, so don't wander away from the oven during those last few minutes or you'll miss the window when they're perfect and golden.
03 -
- Make sure your oven is fully preheated before the fish goes in—a sluggish oven will give you cooked fish with a pale, soft topping instead of the golden crunch you're after.
- If your fillets are different thicknesses, tuck the thinner ends under so they cook evenly and nothing dries out while you wait for the thick parts to finish.