Cod. Not quite haddock, but darned good. Topped with a garlic, lemon, butter crumb mixture and it\u2019s like being back east.<\/p>\n
Fish:<\/strong><\/p>\n Herb crumb mixture:<\/strong><\/p>\n Preheat the oven to 400\u00b0F.<\/p>\n Pour 2 TBS olive<\/strong>\u00a0oil or 1 TBS oil<\/strong> and 1 TBS melted butter<\/strong> in a 9×9-inch ceramic baking dish (it should be just big enough to hold the fish)<\/strong> and tilt the dish to coat the bottom with oil.<\/strong> Place the fish fillets<\/strong> in the dish and turn to coat both sides with the oil. <\/strong>Season the fish<\/strong> with salt<\/strong> and pepper<\/strong> and bake for 10 minutes.<\/p>\n Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest,<\/strong> and 1 tsp salt<\/strong> in a small bowl. Add the melted butter<\/strong> and stir until evenly moistened. Set aside.<\/p>\n Coat with crumb mixture:<\/strong><\/p>\n Remove the fish<\/strong> from the oven and pour the wine<\/strong> and lemon juice<\/strong> directly on the fillets.<\/strong> Pat the crumb mixture<\/strong> evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)<\/p>\n Return the pan to the oven for 12 minutes, until the fillets<\/strong> are just cooked through in the center, depending on the thickness of the fish.<\/strong> Sprinkle with salt<\/strong> and serve hot with the pan juices<\/strong> and lemon wedges.<\/strong><\/p>\n Side dish suggestions:<\/strong><\/p>\n\n
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\n Vegetables<\/strong><\/td>\n Starches<\/strong><\/td>\n<\/tr>\n \n Sauteed Zucchini<\/td>\n Parsley Potatoes<\/td>\n<\/tr>\n \n Green Beans<\/td>\n Mashed Potatoes<\/td>\n<\/tr>\n \n Broccoli<\/td>\n Baked Potato<\/td>\n<\/tr>\n \n Asparagus<\/td>\n Noodles or Couscous<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n