Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. They closed after years in business and we are happy to share a version of their most requested recipe. I serve this with rice pilaf and fresh spinach that has been lightly seared in olive oil and garlic. Yummy!

Pam
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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 7x11-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.

  • 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.

  • Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

280 calories; 16.1 g total fat; 71 mg cholesterol; 282 mg sodium. 9.3 g carbohydrates; 20.9 g protein; Full Nutrition

Reviews (760)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2012
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. Read More
(1022)

Most helpful critical review

Rating: 1 stars
11/19/2012
My family was unable to eat it. First of all, it needs more baking time. Secondly, the texture was smooshy and the crackers became soggy. We rarely eat cod fish so I was looking for a recipe to bake in the oven with my asperagus and potatoes. What a disappointment. Next time I will fry the cod or broil it. Read More
(27)
1017 Ratings
  • 5 star values: 703
  • 4 star values: 215
  • 3 star values: 59
  • 2 star values: 19
  • 1 star values: 21
Rating: 5 stars
08/23/2012
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. Read More
(1022)
Rating: 5 stars
08/23/2012
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. Read More
(1022)
Rating: 5 stars
11/03/2013
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! Read More
(754)
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Rating: 5 stars
04/07/2013
I've made this twice in the past 3 weeks, tweaked slightly to fit my tastes. I used italian bread crumbs instead of crackers, adding melted butter and garlic to taste. I omitted the wine, and made it even easier to prepare by skipping the 2 step process. I simply laid the cod in a buttered baking dish, sprinkled with a little lemon pepper, patted the breadcrumbs on top, then gave it a little squirt of lemon juice. Popped in the oven for 20 min and voila! Perfection! Read More
(300)
Rating: 5 stars
08/21/2012
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. :) Read More
(170)
Rating: 4 stars
08/06/2012
This was an incredibly easy recipe, and the results were great. My husband, who doesn't usually like fish dishes thought it was really good. I did use Italian seasoned bread crumbs in place of the crackers, because I didn't have any crackers on hand, but they turned out fine. I would definitely make this dish again. Read More
(122)
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Rating: 4 stars
10/29/2012
This was very yummy and so easy! I used cooking spray instead of butter to coat my pan (healthier option). I had cod filets instead of loins, but 20 minutes was all it took. I didn't have fresh parsley on hand so I mixed dried parsley in with the cracker mixture. I added a minced clove of garlic too. I seasoned my cod filets with a little salt/pepper before adding the topping. I would recommend putting the topping on right away, and cooking the filets for a total 20 minutes uninterrupted. I think the topping would get a little crispier that way. Read More
(86)
Rating: 5 stars
08/23/2013
This is a perfect ten recipe! I followed the recipe with the exception of the baking in two stages. I just combined the ingredients, then pressed the mixture onto seasoned cod filets, then baked at 400 degrees for 20-25 minutes. Oh, and instead of the buttery round crackers, I used panko bread crumbs, and boy was this delicious! I served this with brown rice and steamed broccoli. This is going to be a regular in this house. Read More
(81)
Rating: 4 stars
10/19/2012
The fish does indeed come out flaky and good. I saw another rating that used bread crumbs so I did the same. Also I substituted olive oil for the butter. The recipe has too many steps. I sprayed the pan then drizzled with olive oil. Placed cod in pan drizzled the cod with olive oil sprinkled the crumbs on top poured wine around cod squeezed lemon on top of cod baked for 15 minutes. Because we did not use the salty crackers we noticed the fish needed salt. Will add salt next time. Read More
(70)
Rating: 5 stars
10/21/2012
EXCELLENT! Prepared entire dish, then baked about 20-30 min. Added shredded Parmesan and green onion to the cracker mix. FANTASTIC! Read More
(43)
Rating: 1 stars
11/19/2012
My family was unable to eat it. First of all, it needs more baking time. Secondly, the texture was smooshy and the crackers became soggy. We rarely eat cod fish so I was looking for a recipe to bake in the oven with my asperagus and potatoes. What a disappointment. Next time I will fry the cod or broil it. Read More
(27)