Baked Cod With Crunchy Lemon-Herb Topping

Ingredients

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

Directions

1. 1

   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.

2. 2

   In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   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.