Subj : NYT E-Z Dinner - 46
To   : All
From : Dave Drum
Date : Sun Jan 28 2024 15:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Cod w/Buttery Cracker Topping
 Categories: Seafood, Breads, Herbs, Citrus
      Yield: 4 servings
 
      4 oz Ritz crackers (about 1 1/2
           - sleeves; 1 1/2 cups
           - crushed)
      5 tb Unsalted butter; melted
    1/4 c  Minced fresh chives
    1/4 c  Minced flat-leaf parsley
    1/2    Lemon, zest and juice; more
           - lemon wedges to serve
      1 ts Onion powder
      1 ts Garlic powder
      4    (6 to 8 oz ea) fillets of
           - cod, haddock, halibut or
           - other white fish
           Coarse salt & black pepper
           Sweet paprika; to serve
 
  Set the oven @ 425ºF/218ºC.
  
  Put the crackers in a medium bowl and use your hand to
  crush them until they are finely crushed. (Some coarser
  bits are OK.) Add 4 tablespoons of the melted butter,
  the chives, parsley, lemon zest and onion and garlic
  powders, and stir to evenly combine, making sure to
  moisten all the crumbs.
  
  Put the fish fillets in a large, ovenproof skillet.
  Drizzle the remaining 1 tablespoon butter over the fish
  and turn to coat. Season the fish on all sides with salt
  and pepper. Mound the cracker mixture on top of the
  fish, covering it. (Some cracker crumbs will fall off
  the fish.)
  
  Roast in the oven for 10 to 16 minutes, depending on the
  thickness of the fillets. Plan for about 10 minutes per
  inch; the fish should flake easily, and the juices
  should be bubbly around the edges. Squeeze the lemon
  juice over the top. Sprinkle with paprika, and serve
  with extra lemon wedges on the side.
  
  By: Sarah DiGregorio
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Sometimes the only answer to death is lunch." -- Jim Harrison
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