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