The cooked flesh is opaque and flakes easily and the cracker topping is crispy browned and delicious. The cod fish is fully cooked when it reaches an internal temperature of 145 degrees F. Season fish with salt and pepper first if you wish.Įnsure the fish is covered with topping and gently pat to help adhere, then place the cod in oven which has been preheated to bake.īake cod for about 15 minutes minutes. Pat the cod fish dry with paper towel, then spread the topping mixture over the cod fillets. Simply mix and chopped parsley (and garlic, if using) with softened or melted butter, then add crushed butter crackers to create the topping for the fish. Coat baking dish with cooking spray or olive oil (baking sheet can also be used, line with parchment paper for easy clean-up).
Place the fillets at the bottom of the pan, skin side down. If you want, cut the fillets into large serving pieces. Use long nose pliers to remove any pin bones from the fillets. Rinse off the fish fillets with cold water, pat dry. fresh clove of garlic, minced *** optional (use garlic powder if you don't have garlic cloves) Grease a small baking pan or casserole pan with butter or a little oil.Prep time: 6 mins | Bake Time: 16 mins Ingredients you will need: The recipe yields 4 servings, but is simple to adjust up or down. Even the Italian style version of the cracker topping has just four ingredients. Let me show you how very simple this oven baked cod is to make. As you can see the dish has handled the time delay well. The picture here is actually of cod that was prepared the evening before.