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    • Perfect Ten Baked Cod

    Mark Sharron
    Easy
    25 minutes
    4
    This cod recipe is super easy and quick to make. It’s also delicious. Bake for two sets of ten minutes each and you'll have the perfect dinner!
    1 rating
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    Ingredients

    • 1 pound thick-cut cod loin
    • 2 tablespoons butter
    • 1/2 sleeve buttery round crackers, crushed
    • another 2 tablespoons of butter
    • 1/4 cup dry white wine
    • 1 tablespoon chopped parsley
    • 1 tablespoon chopped green onion
    • 1 lemon, cut into wedges

    Method

    • Step-by-step method for Perfect Ten Baked Cod
    • Preheat your oven to 190°C (375°F).
    • Prepare a baking dish large enough for the cod loin to lay flat.
    • Melt 2 tablespoons of butter in a small pan or microwave-safe bowl.
    • Crush buttery round crackers into fine crumbs (about half a sleeve).
    • In a mixing bowl, combine the cracker crumbs with melted butter until evenly coated.
    • Pat the cod loin dry with paper towels to remove surface moisture.
    • Place the cod loin in the prepared baking dish.
    • Pour 1/4 cup dry white wine evenly over and around the cod.
    • Gently press the buttered cracker crumb mixture over the top of the cod to form an even crust.
    • Melt the remaining 2 tablespoons of butter and drizzle over the crumb topping.
    • Bake in the preheated oven for 18–22 minutes, or until the cod is opaque and flakes easily with a fork.
    • While the cod bakes, finely chop the parsley and green onion.
    • Cut the lemon into wedges.
    • Remove the dish from the oven when the topping is golden brown and the cod is cooked through.
    • Sprinkle the finished cod with chopped parsley and green onion for a fresh aroma and color.
    • Plate: Use a large spatula to transfer a portion of cod to each plate, keeping the crust intact.
    • Serve immediately with lemon wedges on the side for squeezing.
    • Suggest pairing with steamed green vegetables or a light salad for balance.
    • For elegant plating, garnish with extra parsley and a twist of lemon zest over the crust.