Baked Cod With Crunchy Lemon-Herb Topping

1. 1

   Adjust an oven rack to the middle position and preheat the oven to 450u00b0F

2. 2

   Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.

3. 3

   In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.

4. 4

   In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.

5. 5

   Season the fish fillets with salt and pepper to taste.

6. 6

   Place on the baking sheet, spacing the pieces about 1/2 inch apart.

7. 7

   Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.

8. 8

   Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.

9. 9

   If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.

10. 10

    Serve hot with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.