Classics · Dinner · Fish Course · lent

Cracker Crusted Cod


I was recently chatting with my best friend and fellow-food blogger (An Artsy Appetite) about baking, food, school and just life in general—when I realized that I have had no time to post a single recipe on my own blog!  Well, a lot of things have been happening.  Primarily, both my husband and I are trying to finish up grad school.  As a result, it has been a lot of slow-cooker soups and stews.  I decided to cook a proper meal (not heat up leftovers from the freezer) and have a nice fish dinner (fish Fridays during Lent).  This recipe is from Epicurious and is a classic New England favorite much like my New England Baked Scallops  and Parker House Scrod.  I hope it makes it to your dinner table too!


    • 4 tablespoons (divided) butter
    • 1/2 package – 1/2 sleeve buttery round crackers (e. g. Ritz), crushed
    • 1 pound thick-cut cod loin
    • 1/4 cup dry white wine
    • 1/2 tablespoon dried parsley
    • 1/2 lemon, juiced
    • Salt and pepper to taste
    • 1 lemon, cut into wedges, for serving


    • Preheat oven to 400 degrees F (200 degrees C).
    • Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
    • Place remaining 2 tablespoons butter in a 9×9-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
    • Coat both sides of cod in melted butter in the baking dish and season with salt and pepper.
    • Bake cod in the preheated oven for 10 minutes.
    • Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

I served it with oven roasted fingerling potatoes and sautéed green beans.


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