Baked Cod with Cracker Topping (Printable)
Flaky cod baked beneath a golden, buttery cracker crumb topping—easy, comforting seafood.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, approximately 5 to 6 oz each
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon fresh lemon juice
→ Crumb Topping
05 - 1 cup crushed buttery crackers (about 20 crackers, e.g. Ritz)
06 - 4 tablespoons unsalted butter, melted
07 - 2 tablespoons finely chopped fresh parsley
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon paprika
10 - Zest of half a lemon
→ For Baking
11 - 1 tablespoon olive oil for greasing
12 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Pat cod fillets dry with paper towels, then arrange in the greased baking dish. Drizzle with fresh lemon juice, and season evenly with kosher salt and black pepper.
03 - In a medium bowl, combine crushed buttery crackers, melted butter, chopped parsley, garlic powder, paprika, and lemon zest. Mix thoroughly until crumbly and moistened.
04 - Press the crumb mixture evenly onto the top of each cod fillet, gently patting to ensure it adheres well.
05 - Bake in the preheated oven for 16 to 18 minutes or until the fish flakes easily with a fork and the topping turns golden brown.
06 - Serve immediately, accompanied by lemon wedges.
# Expert Hacks:
01 -
- The fish stays tender and moist while the topping gets gloriously crispy and buttery.
- It looks elegant enough for guests but casual enough for a Tuesday dinner.
- Everything happens in under 30 minutes, including prep.
- You probably already have all these ingredients on hand.
02 -
- Wet fish and crispy topping don't mix—pat those fillets completely dry or you'll end up with a soggy, disappointing crust.
- Oven temperature matters more here than timing; 400°F is the sweet spot where the topping crisps before the fish overcooks and turns rubbery.
- Hand-crushed crackers create better texture than store-bought breadcrumbs, which can pack down too densely.
- Don't bake beyond 18 minutes unless your fillets are unusually thick; overcooked cod becomes mealy and falls apart.
03 -
- Make the crumb mixture ahead of time and store it in an airtight container in the fridge; you can assemble and bake whenever you're ready.
- If the topping is browning too quickly, tent the whole dish loosely with foil for the last few minutes of baking.
- Room-temperature fish cooks more evenly than cold fish straight from the refrigerator; pull it out 10 minutes before you start prepping.