Wednesday, April 30, 2008

Baked Cod with Crunchy Lemon Herb Topping


This was good. It was super easy and quick. How I like my weeknight meals. The only thing I would do different next time is use thicker fillets of cod. The ones I had were so thin. I didnt know that until I opened up the package. I guess Im just not a huge cod fan. Id much rather have mahi mahi or sea bass for a nice white fish. Anyways, I will make this again, but with different fish.
From RecipeZaar

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

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.

1 comment:

JennDZ - The Leftover Queen said...

I am so with you on the cod thing. I just always end up feeling unsatisfied when I eat it - I need something with a little meatier flesh. But it looks great on your plate!

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