I was recently chatting with my best friend and fellow-food blogger (An Artsy Appetite) about baking, food, school and just life in general—when I realized that I have had no time to post a single recipe on my own blog! Well, a lot of things have been happening. Primarily, both my husband and I are trying to finish up grad school. As a result, it has been a lot of slow-cooker soups and stews. I decided to cook a proper meal (not heat up leftovers from the freezer) and have a nice fish dinner (fish Fridays during Lent). This recipe is from Epicurious and is a classic New England favorite much like my New England Baked Scallops and Parker House Scrod. I hope it makes it to your dinner table too!
- 4 tablespoons (divided) butter
- 1/2 package – 1/2 sleeve buttery round crackers (e. g. Ritz), crushed
- 1 pound thick-cut cod loin
- 1/4 cup dry white wine
- 1/2 tablespoon dried parsley
- 1/2 lemon, juiced
- Salt and pepper to taste
- 1 lemon, cut into wedges, for serving
- Preheat oven to 400 degrees F (200 degrees C).
- Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
- Place remaining 2 tablespoons butter in a 9×9-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
- Coat both sides of cod in melted butter in the baking dish and season with salt and pepper.
- 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.
I served it with oven roasted fingerling potatoes and sautéed green beans.