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Close up of a crunchy buttery baked cod filet on a platter with sliced green onions on top and a lemon wedge to the side.
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Buttery Baked Cod

Buttery Baked Cod features thick filets of cod coated in melted butter, drizzled with lemon juice, topped with a crunchy cracker coating and baked until perfectly tender. Just 4 ingredients and 30 minutes to make!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield: 4 servings

Ingredients

  • 4 tablespoons unsalted butter
  • 15 buttery round crackers, crushed
  • 1 lb. thick cut cod, cut into 4 evenly sized pieces
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lemon juice

For serving (optional):

  • Lemon wedges
  • Sliced green onions

Instructions

  • Preheat the oven to 400 degrees F.
  • Place the butter in a medium microwave safe bowl and heat on high in the microwave for 1 minute, or until melted. Transfer half of the melted butter to an 8x12 baking dish and swirl to coat the bottom of the pan..
  • Add the crushed crackers to the bowl with the remaining 2 tablespoons of melted butter and stir to combine.
  • Place the cod pieces in the baking dish and turn to coat both sides in the melted butter.
  • Sprinkle the tops of the cod filets with black pepper and then drizzle with lemon juice. Add the cracker crumbs to the top of each cod piece and press in to help it adhere.
  • Bake the cod at 400 degrees for 20 minutes, or until the fish flakes easily and is cooked through. Serve immediately.

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Notes

Butter: I use and prefer to use unsalted butter in my cooking and baking to control the amount of sodium. (And in this recipe, the crackers have plenty of sodium.) However, salted butter is fine to use if that’s all you have. It gets melted and added to the baking dish to coat the cod pieces.
Crackers: Something like Ritz crackers or the Trader Joe’s knock-off I tend to have on hand works great. To get them crushed, I put them in a ziplock bag and bang it lightly with a rolling pin to get small pieces.
Cod: You’ll want a thick piece of cod that’s big enough to cut into 4 equal-sized portions. You can also use frozen cod filets if that’s what’s available at your store - I definitely do this. Thaw according to the package instructions.
Lemon juice: This is a must for the balance of flavors and acidity in this dish and fresh lemon juice is best.
Leftovers: Seafood is best enjoyed as soon as it’s made, but if you have extra, you can store it in a covered container in the refrigerator for up to 2 days. You can flake and reheat the leftover fish and add it to a salad or grain bowl for lunch.

Video

Nutrition

Serving: 1serving | Calories: 307kcal | Carbohydrates: 12g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 200mg | Fiber: 1g | Sugar: 2g
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