Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.īake for 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife. 1/2 cup Ritz cracker crumbs (15 crackers see Cook's Note) 1/3 cup panko (Japanese. Place on the baking sheet, spacing the pieces about 1/2 inch apart. 4 center-cut boneless, skinless cod fillets (6 to 8 ounces each) Kosher salt and freshly ground black pepper. Season the fish fillets with salt and pepper to taste. In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice. In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil. Lightly grease a rimmed baking sheet with nonstick spray oil. Copy Baked Cod with Crunchy Lemon Herb ToppingĢ4 buttery crackers such as Ritz, crushed into coarse crumbs* (about 1 cup)Ģ tablespoons minced flat-leaf parsley dill or basil, or a combinationĢ pounds skinless cod fillets 1/2-inch thick, pin bones removed, patted dryĪdjust an oven rack to the middle position and preheat the oven to 450 degrees.
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