Perfect baked cod

    35 min

    Cod is coated with lemon juice, cracker crumbs and white wine before baking for just 20 minutes for a quick and easy weeknight dinner.

    385 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 1/2 packet crackers (such as Ritz(R)), crushed
    • 2 tablespoons butter
    • 450g thick cod fillets
    • 1/2 lemon, juiced
    • 4 tablespoons dry white wine
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped spring onions
    • 1 lemon, cut into wedges

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir cracker crumbs into melted butter.
    3. Place remaining 2 tablespoons butter in a baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
    4. Coat both sides of cod in melted butter in the baking dish.
    5. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
    6. Garnish baked cod with parsley and spring onions. Serve with lemon wedges.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (567)


    I knew I could trust this recipe because I prepare cod loins like this routinely with consistently excellent results. Cod is a mild, flaky white fish that is not expensive and is absolutely reliable in my experience (i.e., not fishy). Prepared this way it is tender, flaky and perfectly done, but obviously the cooking time will depend upon how thick your fish is. I have never added wine to the pan, however, and decided to give it a try. While I didn’t find it detracted from the dish, it didn’t add anything either – so I would say drink it instead. I used bread crumbs instead of “buttery round crackers,” as I generally don’t keep “buttery round crackers” (such as Ritz) on hand. I added enough melted butter to moisten the crumbs, along with fresh minced garlic, parsley and rosemary. (Yum) I gave the fish a little salt and pepper before topping with my seasoned bread crumbs, then popped it into the oven for 20 minutes. In other words, I skipped the two-step process directed in the recipe as I didn’t find it at all necessary. As it always is, this was delicious. I served it over wilted spinach, tho’ I would have loved it with some pasta with garlic and olive oil too. (I was disciplined tonight since Hubs is out of town) For those not confident making fish, this is a great choice. For those who ARE confident making fish, this is a great choice.  -  23 Aug 2012  (Review from Allrecipes US | Canada)


    OK, found this recipe and tweaked it a bit to solve some of the problems that other people had mentioned. Here's how to kick up the flavor and get a less mushy texture.. I use a ream of whole wheat RITZ crackers.. crush them up, throw in a teaspoon of onion powder, teaspoon of garlic powder, 1/2 tsp fresh parsley, 1 tsp basil, and 1/2 tsp of oregano. Mix those all together,two dashes of salt, dash of black pepper. Next melt 2 tbsp of butter with 1/4 cup of SUTTER HOMES CHARDONAY (this is very important..don't use just any wine) in a small dish or measuring cup. I line my pan with foil, spray with a non stick cooking spray, put the fish down flat in the pan. Pour the melted wine/butter over the fish. Next evenly pour the breadcrumbs on top of the fish. Pat down lightly. Next you melt two tablespoons of butter, and drizzle evenly on top of the breadcrumbs. Lastly, sprinkle a little more black pepper and bake for 23 minutes at 400 degrees farenheit. This comes out perfect! No mush, nice and tender, flaky and VERY flavorful!  -  03 Nov 2013  (Review from Allrecipes US | Canada)


    This was super simple and delicious! LOVED the buttery crumb topping and the wine really gave this a nice flavor. I thought this could use a bit of salt, but that's my personal preference. I forgot to add the green onions, but I'll try to remember to do that next time (not that it needed it, IMO). I will def be making this one again~YUM! Thanks for sharing.  -  21 Aug 2012  (Review from Allrecipes US | Canada)