Baked Cod with Cracker Crumb

I started making this dish on weeknight evenings when I needed something quick but didn't want to sacrifice flavor. The first time I pulled it from the oven, the golden crust caught the kitchen light and I knew I'd found a keeper. Cod can be plain on its own, but that buttery cracker topping changes everything. It's become my go-to when I want something comforting without spending an hour at the stove.

I remember serving this to a friend who swore she didn't like fish. She took one bite, paused, then asked for the recipe before she even finished her plate. There's something about the way the lemon brightens the mild cod and how that golden topping holds all the flavor that wins people over. It's not fancy, but it feels like care went into it, and that's what makes it stick in your memory.

Ingredients

• Cod fillets: Look for fillets that are firm and smell like the ocean, not fishy—thicker cuts hold up better under the topping and stay moist inside.
• Buttery round crackers: Ritz-style crackers work beautifully here because they bring a subtle sweetness and crisp up perfectly when baked with butter.
• Unsalted butter: Melted butter binds the crumbs and adds richness, but if you're avoiding dairy, olive oil works nearly as well.
• Fresh parsley: It cuts through the richness and adds a pop of color—dried parsley won't give you the same bright, grassy note.
• Lemon juice and zest: Both are essential for balancing the buttery topping and bringing out the natural sweetness of the cod.
• Garlic powder: Just enough to add warmth without overpowering the delicate fish.

Instructions

Prep the oven and dish:

Preheat your oven to 400°F and lightly coat a baking dish with olive oil so the fish doesn't stick. This step also helps the bottom of the fillets get a little bit of color.

Season the cod:

Pat the fillets completely dry—moisture is the enemy of a crispy topping. Season both sides with salt and pepper, then arrange them in the dish and drizzle with fresh lemon juice.

Make the cracker topping:

Crush your crackers until they're coarse crumbs, then toss them with melted butter, parsley, lemon zest, and garlic powder. The mixture should look like wet sand and smell incredible.

Top the fillets:

Spoon the crumb mixture evenly over each fillet and press it down gently with your fingers so it sticks. Don't be shy—pack it on there for maximum crunch.

Bake until golden:

Slide the dish into the oven and bake for 15 to 20 minutes, watching for the moment the topping turns golden brown and the cod flakes easily with a fork. Thicker pieces might need a couple extra minutes, so check the thickest part.

Serve hot:

Pull it out, let it rest for just a minute, then serve with lemon wedges on the side for squeezing.

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One Sunday I made this for my dad, who grew up eating fried fish every weekend. He took a bite, nodded slowly, and said it reminded him of his childhood but without the grease. That's when I realized this recipe doesn't just taste good—it brings people back to something familiar while still feeling light and fresh.

Choosing Your Crackers

I've tested this with Ritz, saltines, and even butter crackers from the store brand aisle. Ritz gives you the richest, most golden crust, but saltines work if you want something a little less sweet. Just avoid anything too thick or hard—they won't crush into the right texture and the topping will feel gritty instead of delicate.

Getting the Texture Right

The secret to a perfect topping is in how you crush the crackers. I use my hands inside a zip-top bag and press until I get pea-sized crumbs, not dust. If they're too fine, the topping turns dense, and if they're too chunky, it won't stick. You want something that feels light but holds together when you press it onto the fish.

What to Serve Alongside

This dish loves simple sides that don't compete for attention. I usually go with steamed green beans or roasted asparagus, maybe some buttery rice or a crisp green salad with a lemon vinaigrette. The goal is to let the cod shine while giving the meal a little balance and color on the plate.

• Roasted broccoli with garlic and olive oil adds a nice char and earthy contrast.
• A light coleslaw with apple cider vinegar dressing keeps things fresh and crunchy.
• Mashed potatoes or a baked sweet potato make it feel more hearty if you're extra hungry.

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This is the kind of recipe that makes you look like you know what you're doing, even if you're still figuring it out. It's forgiving, fast, and always turns out beautiful.

Your Recipe Questions

→ What type of crackers work best for the crumb topping?

Buttery round crackers like Ritz are ideal, but saltines or any buttery crackers can be substituted for a similar texture and flavor.

→ Can I make this dish dairy-free?

Yes, replace the melted butter in the topping with olive oil to keep it dairy-free while retaining richness.

→ How do I know when the cod is fully cooked?

The cod is done when it flakes easily with a fork and the cracker crust turns a golden brown.

→ What sides pair well with these cod fillets?

Steamed vegetables, rice, or a light salad complement the flavors and keep the meal balanced.

→ Can I add extra seasoning to the topping?

Absolutely, a pinch of cayenne pepper adds a subtle heat without overwhelming the buttery flavors.