Fast and Crunchy Baked Cod
Most recipes for simple baked fish consist of little but white fish, like cod or haddock, dipped in butter, rolled in store-bought bread crumbs, and baked. Boring? Yes. Dried out? Yes. We wanted better.
Gather Your Ingredients
Before You Begin
Try to find cod fillets that are of similar size (about 6 ounces each) so that they will cook evenly. If some of the fillets are much thinner, they should be folded over in order to make them thicker. Haddock, halibut, orange roughy, or bluefish fillets are good alternatives to the cod. Fresh bread crumbs or crushed potato chips can be substituted for the Ritz crackers.
Instructions
1.
HEAT OVEN AND PREPARE DISH: Adjust oven rack to middle position and heat oven to 450 degrees. Coat 13 by 9-inch baking dish with vegetable oil spray.
2.
SEASON FISH: Pat cod dry with paper towels and season with salt and pepper. Lay cod in baking dish (space about 1/2 inch apart).
3.
COAT FISH: Toss cracker crumbs with 1 tablespoon of dill. In separate bowl, mix remaining tablespoon dill, mayonnaise, mustard, lemon juice, and cayenne together. Spread mayonnaise mixture over top and sides of fish. Press crumbs into mayonnaise, making sure they adhere.
4.
BAKE: Bake until crumbs are golden brown and all but very center of fish has turned from translucent to opaque, about 15 minutes. Serve with lemon wedges.
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