This oven baked cod with buttery cracker topping is the perfect weeknight meal. It’s easy to make, healthy and delicious. What’s great, is that you only need one baking dish too. So, if you like flaky, lean white fish, please give this recipe a try. If you do try it, be sure to leave a review. I always want to hear what you guys think.

Oven Baked Cod with Buttery Cracker Topping – Healthyish Foods

Is Pacific Cod Healthy?

Pacific cod is a low-fat protein source making it great option for anyone who may be watching their diet. It’s loaded with nutrients and minerals making it a heart healthy choice any night of the week. Plus, it’s jam packed with iodine which promotes healthy thyroid function. Click here for more facts about cod. (1)

Ingredients Needed for Oven Baked Cod with Butter Cracker Topping

Cod – For this recipe, you’ll need 1.5 pounds of cod. This is about 4 center cut filets. Make sure to use all center cut pieces for even cooking.

Dijon / Olive Oil – Combine olive oil and Dijon mustard in a small mixing bowl. You’ll brush a light coating of this mixture over the cod.

Seasoning- Once the cod is coated in the Dijon and olive oil, you’ll season it with salt and cracked black pepper.

White Wine – Once the cod has cooked for about 10 minutes, you’ll pour some dry white wine over the cod and in the dish. This adds extra flavor to the fish and the sauce. Just be sure to use a dry wine. I used sauvignon blanc.

Breadcrumb Topping – Combine crushed Ritz crackers, panko breadcrumbs, chopped Italian parsley, lemon zest, lemon juice, melted butter, and minced garlic in a small mixing bowl. Mix until well combined. You’ll add this to the top of the fillets.

Lemon – Once the entire dish is finished squeeze fresh lemon over the entire dish before serving.

Oven Baked Cod with Buttery Cracker Topping – Healthyish Foods

How to Bake Cod Perfectly – Tips and Tricks

I used Kroger’s frozen pacific cod for this recipe. Be sure to thaw the cod and press out all moisture before breading. You can easily thaw it overnight in the refrigerator. Or, add the individually sealed packets to a bowl of cold water for 20-30 minutes. Remove the cod filets from the packets and use paper towel or a clean kitchen towel to absorb any excess moisture from the cod.

For this recipe, I prefer using the thicker center cut pieces of cod versus the long thin tail pieces. Plus, by using all the same sized cod, your fish will cook more evenly than if the pieces vary in thickness. Cooking time will vary based on the thickness of your fish.

Be sure to spray your 9×13-inch baking dish with olive oil cooking spray before adding the fish. This will prevent it from sticking to the pan.

Oven baked fish will need more time to cook than pan roasted fish. That’s because the baking dish is cold when it goes into the oven, unlike pan roasted fish, where the pan is already very hot. As a result, you’ll need to bake the cod for 18-22 minutes or until the internal temperature reaches 145 degrees Fahrenheit to ensure doneness. The fish should be flaky and tender.

Oven Baked Cod with Buttery Cracker Topping – Healthyish Foods

How to Make Oven Baked Cod with Buttery Cracker Topping

Preheat the oven to 400 degrees.

Spray a 9×13-inch baking dish with olive oil cooking spray.

Combine crushed Ritz crackers, panko breadcrumbs, minced garlic, chopped Italian parsley, lemon zest, lemon juice and melted butter in a mixing bowl. Mix well.

Pat your thawed cod fillets with a paper towel to absorb any excess moisture and place them in the prepared baking dish.

Combine olive oil and Dijon mustard in a small mixing bowl. Brush a light coating of the mustard mixture over the fillets and season them with salt and cracked black pepper.

Bake for 9-11 minutes.

Remove the pan from the oven and pour white wine over the fillets, then top them with the breadcrumb mixture.

Place back in the oven for another 9-11 minutes or until the internal temperature is 145 degrees. The fish should be flaky and tender. Cooking time will vary based on the thickness of your fillets.

Remove the pan from the oven and squeeze fresh lemon juice over the dish. Serve hot and enjoy.

Oven Baked Cod with Buttery Cracker Topping – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for two to three days. reheat in the microwave. Looking for more recipes?

Oven Baked Cod with Buttery Cracker Topping – Healthyish Foods

Oven Baked Cod with Buttery Cracker Topping

This oven baked cod with buttery cracker topping is the perfect weeknight meal. It’s easy to make, healthy and delicious.
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Ingredients

Thawed Pacific Cod

  • 1.5 lbs. pacific cod, thawed, about 4 center cut fillets
  • ½ tablespoon Dijon mustard
  • 1.5 tablespoons olive oil
  • salt, to taste, season the fish
  • cracked black pepper , to taste, season the fish
  • ¼ cup dry white wine, Sauvignon Blanc

Buttery Breadcrumbs

  • ¼ cup Ritz crackers, 8 crackers crushed into powder
  • ¼ cup panko breadcrumbs
  • 2 tablespoons parsley, chopped small
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 teaspoon lemon zest
  • 1 tablespoon butter, melted, but not hot
  • 2 teaspoons garlic, minced, about 2-3 cloves depending on size

Garnish

  • 1 whole lemon, cut into wedges

Equipment

  • 1 9×13 inch baking dish
  • 2 small mixing bowls

Instructions 

  • Preheat the oven to 400 degrees.
  • Spray a 9×13-inch baking dish with olive oil cooking spray.
  • Combine crushed Ritz crackers, panko breadcrumbs, minced garlic, chopped Italian parsley, lemon zest, lemon juice and melted butter in a mixing bowl. Mix well.
  • Pat your thawed cod fillets with a paper towel to absorb any excess moisture and place them in the prepared baking dish.
  • Combine olive oil and Dijon mustard in a small mixing bowl. Brush a light coating of the mustard mixture over the fillets and season them with salt and cracked black pepper.
  • Bake for 9-11 minutes.
  • Remove the pan from the oven and pour white wine over the fillets, then top them with the breadcrumb mixture.
  • Place back in the oven for another 9-11 minutes or until the internal temperature is 145 degrees. The fish should be flaky and tender. Cooking time will vary based on the thickness of your fillets.
  • Remove the pan from the oven and squeeze fresh lemon juice over the dish. Serve hot and enjoy.

Nutrition

Serving: 1serving, Calories: 262kcal, Carbohydrates: 7g, Protein: 31g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 81mg, Sodium: 198mg, Potassium: 751mg, Fiber: 1g, Sugar: 1g, Vitamin A: 326IU, Vitamin C: 7mg, Calcium: 50mg, Iron: 1mg