Subj : NYT E-Z Dinner - 46
To : All
From : Dave Drum
Date : Sun Jan 28 2024 15:48:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Cod w/Buttery Cracker Topping
Categories: Seafood, Breads, Herbs, Citrus
Yield: 4 servings
4 oz Ritz crackers (about 1 1/2
- sleeves; 1 1/2 cups
- crushed)
5 tb Unsalted butter; melted
1/4 c Minced fresh chives
1/4 c Minced flat-leaf parsley
1/2 Lemon, zest and juice; more
- lemon wedges to serve
1 ts Onion powder
1 ts Garlic powder
4 (6 to 8 oz ea) fillets of
- cod, haddock, halibut or
- other white fish
Coarse salt & black pepper
Sweet paprika; to serve
Set the oven @ 425ºF/218ºC.
Put the crackers in a medium bowl and use your hand to
crush them until they are finely crushed. (Some coarser
bits are OK.) Add 4 tablespoons of the melted butter,
the chives, parsley, lemon zest and onion and garlic
powders, and stir to evenly combine, making sure to
moisten all the crumbs.
Put the fish fillets in a large, ovenproof skillet.
Drizzle the remaining 1 tablespoon butter over the fish
and turn to coat. Season the fish on all sides with salt
and pepper. Mound the cracker mixture on top of the
fish, covering it. (Some cracker crumbs will fall off
the fish.)
Roast in the oven for 10 to 16 minutes, depending on the
thickness of the fillets. Plan for about 10 minutes per
inch; the fish should flake easily, and the juices
should be bubbly around the edges. Squeeze the lemon
juice over the top. Sprinkle with paprika, and serve
with extra lemon wedges on the side.
By: Sarah DiGregorio
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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