BAKED COD WITH CRUNCHY LEMON-HERB TOPPING

Baked Cod With Crunchy Lemon-Herb Topping image

Provided by Chef Kate

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

24 Ritz crackers, broken into crumbs about the size of peas
2 tablespoons herbs, fresh, minced (parsley, dill or basil, or a combination, divided use)
3 tablespoons mayonnaise
2 garlic cloves, minced
1 teaspoon lemon zest, finely grated
1 tablespoon lemon juice, fresh
2 lbs skinless cod fish fillets, 1/2 inch thick, pin bones removed, patted dry
salt & freshly ground black pepper
lemon wedge, for serving

Steps:

Adjust an oven rack to the middle position and preheat the oven to 450°F
Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
Season the fish fillets with salt and pepper to taste.
Place on the baking sheet, spacing the pieces about ½ inch apart.
Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
Serve hot with the lemon wedges.