Yield: 4 Servings

Adapted from ATK

Cod. Not quite haddock, but darned good. Topped with a garlic, lemon, butter crumb mixture and it’s like being back east.

Fish:

• olive oil
• 4center-cut boneless, skinless cod fillets (6 to 8 oz each)
• Kosher salt and black pepper

Herb crumb mixture:

• ½cup Ritz cracker crumbs (15 crackers)
• ⅓cup panko bread crumbs
• 2TBS minced fresh parsley
• 2tsp minced garlic (2 cloves)
• 1tsp grated lemon zest
• 3TBS unsalted butter, melted
• ¼cup dry white wine
• 2TBS freshly squeezed lemon juice
• Lemon wedges, for serving

Preheat the oven to 400°F.

Pour 2 TBS olive oil or 1 TBS oil and 1 TBS melted butter in a 9×9-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. Season the fish with salt and pepper and bake for 10 minutes.

Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 tsp salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.

Coat with crumb mixture:

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.

Side dish suggestions: