Baked Cod with Cracker Topping

My dad used to make this dish on Friday nights when we wanted something that felt restaurant-quality but didn't require much fussing around in the kitchen. There's something about buttery cracker crumbs that transforms the simplest white fish into something genuinely impressive—golden, crunchy, and impossibly easy to pull together. I've made it dozens of times since, and it never fails to deliver that satisfying contrast between flaky fish and crispy topping. The whole thing comes together faster than you'd expect, which is probably why it became our go-to when friends were coming over on short notice.

I remember serving this to my neighbor last spring when she'd just moved in—she brought over wine and I wanted to show her I wasn't the type of cook who'd order takeout. Watching her face light up when she took that first bite, when the topping crackled under her fork and revealed the perfectly flaked fish underneath, felt like a small victory. It's become one of those recipes I reach for whenever I need to prove (mostly to myself) that simple ingredients in the right proportions can actually impress people.

Ingredients

• Cod fillets (4, about 5–6 oz each): Choose fillets that are roughly the same thickness so they cook evenly; slightly thicker pieces stay more forgiving and less likely to dry out.
• Kosher salt and freshly ground black pepper: These aren't optional flavor enhancers—they're the foundation that lets the delicate fish taste like itself.
• Fresh lemon juice (1 tablespoon): Acidic and bright, this wakes up the fish and cuts through the richness of the butter perfectly.
• Buttery crackers like Ritz (1 cup crushed): Don't use stale crackers; you want ones with a little snap so they stay crispy when baked, not mushy.
• Unsalted butter, melted (4 tablespoons): This is what binds everything together and turns those crackers into golden treasure; don't skimp on quality butter here.
• Fresh parsley (2 tablespoons, finely chopped): The herbal brightness here is subtle but essential; dried parsley will fade during baking.
• Garlic powder (1/2 teaspoon): A whisper of garlic that rounds out the flavors without overpowering the delicate fish.
• Paprika (1/4 teaspoon): This adds warmth and a hint of color; it's more about depth than heat.
• Lemon zest (from 1/2 lemon): The oils in the zest bring a concentrated citrus note that amplifies the brightness of the juice.
• Olive oil (1 tablespoon for greasing): A light coating prevents sticking and helps the fish cook evenly.
• Lemon wedges for serving: Let people adjust the brightness to their taste at the table.

Instructions

Heat your oven and prep your stage:

Turn the oven to 400°F and let it come fully to temperature while you work; a properly heated oven is what gets that topping golden and snappy. Rub a light coating of olive oil around a baking dish—this keeps the fish from sticking to the pan and lets it cook evenly underneath.

Dry and season the fish:

Pat each cod fillet very dry with paper towels, getting rid of any moisture on the surface; this is the secret to crispy topping rather than soggy. Lay them out in the baking dish, drizzle with lemon juice, and season both sides with salt and pepper—don't hold back here, as seasoning fish is crucial.

Mix the golden topping:

Crush your crackers by hand or in a food processor until they're coarse and chunky, not fine breadcrumbs; you want texture here. Combine crushed crackers with melted butter, fresh parsley, garlic powder, paprika, and lemon zest, tossing everything until it looks like wet, buttery sand.

Crown each fillet:

Divide the crumb mixture evenly among the four fillets, then gently press it down so it adheres to the surface without squashing the fish underneath. You're looking for an even, compact layer that's going to toast up golden and crispy.

Bake until it sings:

Place in the preheated oven for 16–18 minutes, checking at the 15-minute mark if your oven runs hot; you're looking for the topping to turn golden brown and the fish to flake easily when you test it with a fork.

Rest and serve:

Let it sit for just a minute or two after coming out of the oven so everything sets slightly. Serve with lemon wedges alongside so everyone can add brightness to their plate.

Save

There's a moment right when the timer goes off and you open the oven door—that rush of warm, buttery air hits you, and suddenly the kitchen smells like lemon and toasted crackers and something undeniably homey. That's when I know the dish is going to work, and it's the same feeling every single time I make it. Food that smells right tastes right, and this one always passes that test.

Why This Fish Works So Well

Cod has a gentle flavor and flaky texture that pairs beautifully with rich, buttery toppings without getting overwhelmed. The slight sweetness in the fish balances the garlic and paprika in the crumbs, creating something that feels complete and harmonious. Unlike denser fish, cod also cooks quickly and evenly at high heat, which means the topping gets crispy before the flesh underneath has any chance of drying out. If you can't find cod, haddock or pollock work just as well—really, any firm white fish with a mild flavor will sing under this golden crust.

Building Flavor Through Layers

The magic of this dish happens because every component does something specific. Lemon juice in the fish itself, lemon zest in the topping—that's intentional layering of brightness. The salt seasons the fish and brings out its natural sweetness. Butter serves as both a binder for the crumbs and a vehicle for all those other flavors. Parsley adds a fresh herbal note that keeps everything from feeling heavy. Garlic powder whispers in the background, and paprika adds warmth without heat. It's simple, but nothing here is accidental.

Serving and Pairing Ideas

Serve this alongside something that soaks up the buttery crumbs—steamed green beans, roasted asparagus, or a simple rice pilaf all work beautifully. A bright, crisp white wine (Sauvignon Blanc or Pinot Grigio) cuts through the richness perfectly. Or go casual with crusty bread and a green salad tossed with a sharp vinaigrette. The beauty of this dish is that it adapts to whatever else you're feeling like eating that night, whether that's weeknight casual or weekend elegant.

• A squeeze of fresh lemon at the table adds a final pop of brightness and lets people customize their plate.
• If you have fresh tarragon or dill, chop it finely and scatter it over the top just before serving for an herbaceous twist.
• Leftovers (if you have any) are excellent cold the next day, crumbled over a salad for lunch.

Save

This recipe has become something I turn to when I want to cook something that feels thoughtful without requiring much thought. It's proof that the best dishes aren't the most complicated ones—they're the ones that respect their ingredients and let them shine.

Common Recipe Questions

→ What type of fish works best for this dish?

Firm, mild white fish like cod, haddock, or pollock work well as they hold together during baking and absorb flavors nicely.

→ How do you achieve a crispy crumb topping?

Using crushed buttery crackers combined with melted butter and pressing the mixture firmly on top of the fish before baking ensures a golden and crisp crust.

→ Can I make this dish gluten-free?

Yes, substitute regular crackers with gluten-free buttery crackers to keep the topping crunchy and safe for gluten-sensitive diets.

→ What sides complement this cod preparation?

Steamed vegetables, rice, or a fresh green salad provide a balanced accompaniment that pairs well with the flaky fish and buttery topping.

→ How do I add spice to the crumb topping?

Incorporate a pinch of cayenne pepper or smoked paprika into the crumb mixture to add a subtle heat and smoky flavor.