Quick, easy, and flavorful.
start to finish: 30 min.
Ingredients
4 ounces Ritz crackers, crushed in a zip bag (about 1½ sleeves)
5 tablespoons unsalted butter, melted
¼ cup minced fresh chives
¼ cup minced flat-leaf parsley
½ lemon, zest and juice, plus more lemon wedges for serving
1 teaspoon onion powder
1 teaspoon garlic powder
4 (6- to 8-ounce) fillets of cod, haddock, halibut or other white fish
Coarse kosher salt and black pepper
Directions
- Heat the oven to 425 degrees.
- To the crushed crackers, add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and mix to evenly combine.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it.
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets, about 10 minutes per inch. Fish should flake easily, and the juices should be bubbly around the edges.
- Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
Source: NYT Cooking
