Pennsylvania Dutch Baked Cod with Buttery Cracker Crust

This Pennsylvania Dutch-inspired farmhouse supper turns mild, flaky cod into a comforting family dinner with lemon, garlic, parsley, and a golden buttery cracker topping. It is simple enough for a weeknight and especially good with mashed potatoes, buttered noodles, or green beans.

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Oven Temperature: 400°F (205°C)

Quick Ingredients

• 1 teaspoon olive oil, for greasing the baking dish
• 4 skinless cod fillets, 6 ounces (170 g) each, about 1 inch thick
• 1 teaspoon finely grated lemon zest and 1 tablespoon fresh lemon juice
• 2 garlic cloves, finely minced
• 2 tablespoons chopped fresh flat-leaf parsley, divided
• 1/4 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup coarsely crushed buttery round crackers (60 g; about 20 crackers, depending on brand)
• 4 tablespoons unsalted butter (56 g), melted
• 1/4 teaspoon sweet paprika
• Lemon wedges, cut from the remaining lemon, for serving

Do This

• 1. Heat the oven to 400°F (205°C). Grease a 9-by-13-inch baking dish with 1 teaspoon olive oil.
• 2. Pat the cod dry and arrange the fillets in one layer, leaving a little space between them.
• 3. Mix the lemon zest, lemon juice, garlic, 1 tablespoon parsley, salt, and pepper; spread over the fish.
• 4. Combine the crushed crackers, melted butter, and paprika. Spoon evenly over the fillets.
• 5. Bake uncovered for 15–20 minutes, until the topping is golden and the fish reaches 145°F (63°C) in the thickest part.
• 6. Sprinkle with the remaining 1 tablespoon parsley and serve immediately with lemon wedges.

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Why You’ll Love This Recipe

• A crisp, buttery topping: Crushed crackers create a golden crust without breading or frying.
• Mild and family-friendly: Lemon, parsley, and garlic brighten the cod without overpowering its delicate flavor.
• Easy preparation: A baking dish and two small bowls are all you need for the main dish.
• Cozy farmhouse appeal: Familiar ingredients make a satisfying seafood supper with very little fuss.

Grocery List

• Seafood: 1 1/2 pounds skinless cod fillets, preferably four similarly sized portions.
• Produce: 1 lemon, 2 garlic cloves, and 1 small bunch fresh flat-leaf parsley.
• Dairy: Unsalted butter; you will need 4 tablespoons.
• Pantry: Buttery round crackers, olive oil, fine salt, black pepper, and sweet paprika.

Full Ingredients

For the Fish

• 1 teaspoon olive oil, for greasing the baking dish
• 4 skinless cod fillets, 6 ounces (170 g) each, about 1 inch thick; 1 1/2 pounds (680 g) total
• 1 teaspoon finely grated lemon zest, using only the yellow portion of the peel
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, finely minced
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/4 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper

For the Buttery Cracker Crust

• 1 cup coarsely crushed buttery round crackers (60 g), about 20 crackers, depending on brand; measure after crushing
• 4 tablespoons unsalted butter (56 g), melted
• 1/4 teaspoon sweet paprika

For Finishing

• 1 tablespoon chopped fresh flat-leaf parsley
• Lemon wedges, cut from the remaining lemon

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dish

Place a rack in the center of the oven and preheat to 400°F (205°C). Brush the bottom of a 9-by-13-inch baking dish with the 1 teaspoon olive oil. Choose a dish large enough to hold the fillets in one layer without overlapping.

If using frozen cod, thaw it completely in the refrigerator before beginning. Drain away any thawing liquid.

Step 2: Dry and arrange the cod

Pat all sides of the cod thoroughly dry with paper towels. This helps prevent excess liquid from collecting beneath the cracker topping. Check for any remaining pin bones and remove them, then arrange the fillets in the prepared dish with a little space between each portion.

If a fillet has a very thin tail end, tuck that end underneath to make the thickness more even. The baking time is based on fillets approximately 1 inch thick.

Step 3: Add the lemon, garlic, and herbs

In a small bowl, stir together the 1 teaspoon lemon zest, 1 tablespoon lemon juice, minced garlic, 1 tablespoon parsley, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Spoon the mixture over the tops of the fillets and spread it evenly.

Season the fish just before adding the topping and baking. There is no need to marinate it; prolonged contact with lemon juice can change the delicate texture of the cod.

Step 4: Mix and add the cracker crust

Crush the crackers in a zip-top bag with a rolling pin, or pulse them briefly in a food processor. Aim for a mixture of small crumbs and a few pea-sized pieces rather than a fine powder.

In a second bowl, combine the 1 cup crushed crackers, 4 tablespoons melted butter, and 1/4 teaspoon paprika. Stir until the crumbs are evenly moistened. Divide the mixture among the four fillets, spooning it over the tops in a loose, even layer. Press very lightly to help it stay in place without packing it down.

Step 5: Bake until golden and flaky

Bake uncovered for 15–20 minutes, beginning to check at 15 minutes. The crust should look golden and crisp, and the fish should be opaque and separate easily into moist flakes when gently tested with a fork.

For the most reliable result, insert an instant-read thermometer sideways into the thickest part of a fillet, avoiding the baking dish. The fish is ready when it reaches 145°F (63°C). Thinner pieces may finish sooner; remove them individually if necessary rather than letting them overcook.

Step 6: Finish and serve

Scatter the remaining 1 tablespoon parsley over the hot fish. Use a wide spatula to lift each fillet onto a plate, keeping the cracker topping intact. Spoon any small amount of buttery pan juices around the fish rather than over the crust so the topping stays crisp.

Serve immediately with lemon wedges. Mashed potatoes and steamed green beans make a particularly comforting pairing, while buttered noodles or a crisp green salad work beautifully, too.

Pro Tips

• Choose evenly sized fillets: Similar thickness matters more than identical weight when you want every portion to finish at the same time.
• Use the cracker weight when possible: Brands vary in size and density. Measuring 60 g gives you a more consistent topping than counting crackers alone.
• Keep the salt modest: Buttery crackers already contribute salt. If using salted butter, omit the 1/4 teaspoon added salt and adjust at the table.
• Leave the dish uncovered: Foil traps steam and softens the crust. Bake on the center rack for balanced cooking and browning.
• Avoid extra lemon juice before baking: The measured tablespoon adds brightness without flooding the dish. Offer additional lemon at the table.

Variations

• Use another mild white fish: Substitute haddock, pollock, or hake in the same total weight. Choose similarly thick fillets and cook to 145°F (63°C), adjusting the time as needed.
• Add a little dill: Replace 1 tablespoon of the parsley with 1 tablespoon chopped fresh dill, using half in the seasoning and half at the finish.
• Make it gluten-free: Use 60 g gluten-free buttery-style crackers in place of the regular crackers. Check the package labels for all ingredients if serving someone with a gluten-related dietary restriction.

Storage & Make-Ahead

Refrigerate: Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). Keep refrigerated for up to 3 days. The crust will soften during storage.

Reheat: Place leftover fish in a baking dish and heat, uncovered, at 350°F (175°C) for approximately 10–15 minutes, until the center reaches 165°F (74°C). Timing depends on the thickness and size of the portion. An oven preserves the topping better than a microwave, although reheated fish will be a little firmer.

Make ahead: Crush the crackers and mix them with the paprika up to 24 hours ahead; store airtight at room temperature. Keep the butter separate until assembly. Pat the fresh or refrigerator-thawed fish dry and refrigerate it, covered, for up to 24 hours before cooking, provided it is still within its safe storage window. Add the lemon seasoning and buttered crumbs immediately before baking.

Nutrition (per serving)

Calories: 330 kcal | Carbs: 11g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Fiber: 0.5g | Sugar: 1g | Sodium: 340mg | Cholesterol: 104mg

Nutrition is an estimate for one topped cod fillet, including the greasing oil and excluding optional side dishes. Values vary with the crackers and fish used.