SERVES 4
TOTAL TIME: 35 minutes
Try to find cod fillets that are of similar size so that they cook at the same rate. If some of the fillets are much thinner, simply fold them over in order to make them thicker. Haddock, halibut, orange roughy, and bluefish fillets are good substitutes for the cod. If cornichons are not available, substitute 2 tablespoons minced dill pickles. Serve with lemon wedges.
COD
|
4 |
(6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick |
|
Salt and pepper |
|
|
20 |
Ritz crackers, crushed coarse (1 cup) |
|
2 |
tablespoons minced fresh dill or parsley |
|
¼ |
cup mayonnaise |
|
1 |
tablespoon Dijon mustard |
|
1 |
tablespoon lemon juice |
|
Pinch cayenne |
TARTAR SAUCE
|
¾ |
cup mayonnaise |
|
2 |
tablespoons minced red onion |
|
1 |
tablespoon capers, rinsed and minced |
|
3 |
cornichons, minced, plus 1 teaspoon cornichon juice |
|
Salt and pepper |
1. FOR THE COD: Adjust oven rack to middle position and heat oven to 450 degrees. Coat 13 by 9-inch baking dish with vegetable oil spray. Pat cod dry with paper towels and season with salt and pepper. Lay cod in prepared baking dish about ½ inch apart.
2. Toss crackers with 1 tablespoon dill in bowl. In separate bowl, mix remaining 1 tablespoon dill, mayonnaise, mustard, lemon juice, and cayenne together. Spread mayonnaise mixture over top and sides of fish. Sprinkle with cracker mixture, pressing gently to adhere. Bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, about 15 minutes.
3. FOR THE TARTAR SAUCE: Mix all ingredients together and season with salt and pepper to taste. Serve with cod.
VARIATION
BAKED COD WITH CAPERS, TARRAGON, AND POTATO-CHIP CRUST
Substitute 4 ounces coarsely crushed plain kettle-cooked potato chips (1 cup) for Ritz crackers and 2 tablespoons minced fresh tarragon for dill. Add 2 tablespoons capers, rinsed and minced, to mayonnaise mixture.