Baked Cod with Cracker Topping (Printable)

Flaky cod topped with a golden buttery crumb crust, baked to a crisp finish.

# What You Need:

→ Fish

01 - 4 (6-ounce) cod fillets, skinless
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Cracker Crumb Topping

04 - 1 cup buttery round crackers (about 24 crackers), crushed
05 - 3 tablespoons unsalted butter, melted
06 - 1 tablespoon chopped fresh parsley
07 - 1 teaspoon lemon zest
08 - 1/4 teaspoon paprika
09 - 1/4 teaspoon garlic powder

→ For Baking

10 - 1 tablespoon olive oil
11 - Lemon wedges, for serving

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat the cod fillets dry with paper towels. Arrange them in a single layer in the prepared baking dish. Season the fillets with salt and pepper.
03 - In a medium bowl, mix together the crushed crackers, melted butter, parsley, lemon zest, paprika, and garlic powder until well combined.
04 - Evenly press the cracker crumb mixture on top of each cod fillet, gently patting to adhere.
05 - Drizzle a little olive oil over the crumb topping to help it brown.
06 - Bake for 18–20 minutes, or until the cod is opaque and flakes easily with a fork and the topping is golden brown.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The cracker topping creates this incredible buttery crunch that makes even the most fish skeptical person ask for seconds
  • Everything comes together in under 30 minutes but tastes like something from a proper seafood restaurant
  • Its nearly impossible to mess up, making it my go to when I need to impress without the stress
02 -
  • The absolute worst mistake I made was using wet fish, which makes the cracker topping soggy instead of crisp, so pat those fillets dry like your life depends on it
  • Do not be tempted to skip the final olive oil drizzle, it is the secret trick that makes the topping turn a beautiful golden brown instead of staying pale
  • Fish continues cooking after it leaves the oven, so pull it when it is just opaque and flaky, not dried out and tough
03 -
  • Crush the crackers to a medium coarse texture rather than fine, which gives you better crunch and prevents the topping from becoming too dense
  • Use room temperature butter for the most even coating on those cracker crumbs, cold butter creates uneven spots and will not melt properly while baking

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