Cod With Mustard Cracker Crust Recipes

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

COD WITH MUSTARD-CRACKER CRUST

Steps:

• Preheat oven to 400 degrees. Sprinkle the cod fillets on both sides with salt and pepper. Stir together the mustard and cumin and rub the mixture all over the cod. Coat the fillets in the cracker crumbs and place on a baking sheet. Bake until the fish is cooked through, about 15 minutes.
• Preheat the broiler. Place the fish under the broiler just until browned, about 45 seconds. Divide the fillets among 4 plates and serve immediately.

BAKED COD WITH RITZ CRACKER TOPPING

Steps:

• Prepare oven, baking pan, fish: Preheat the oven to 350°F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets.
• Place fillets in bottom of dish: If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.
• Top fish with Ritz Cracker butter mixture: Melt the butter. Crush the Ritz crackers and place in a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets.
• Bake: Place in the 350°F oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.) Serve: Serve the fish with lemon and parsley. Links: Baked Fish with Pine Nut, Parmesan and Basil Crust - from Kayln's Kitchen

BAKED COD WITH BUTTERY CRACKER TOPPING

Steps:

• Heat the oven to 425 degrees. 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.

COD FILLETS WITH MUSTARD TARRAGON CRUMB CRUST

Steps:

• 1. Heat the oven to 450 degrees.
• 2. In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper.
• 3. Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. Carefully pat the crumb topping over the surface of each fillet, pressing lightly so it sticks.
• 4. Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes.
• 5. If the topping seems like it's going to burn before the fish is done, turn the heat down to 375?. Serve immediately.