Tonight we had baked stuffed cod. It's a tried and true, and we all love it. This delicate, mild fish needs a boost of flavor, and this recipe always delivers.
This recipe uses very little butter and oil. If you're trying to achieve the type of dish you would get at a restaurant, you may want to add more butter or oil. As an alternative, I use a splash of chicken broth to make the topping moist. You could probably try using a little clam juice if you have that in your cabinet.
Baked Stuffed Cod
1-1/3 pounds cod
1/2 cup fresh bread crumbs
1/2 cup crushed Ritz cracker crumbs
1 T. olive oil
1 T. butter
1 t. lemon juice
splash of white wine
splash of chicken broth
1 large (or 2 small) garlic cloves
In a saute pan, warm olive oil and butter over medium low heat. Add garlic, and saute until soft (a couple of minutes). Do not let the garlic brown. Add the bread crumbs and Ritz cracker crumbs and continue to brown for a few minutes. Add the lemon juice, wine and broth. Continue to cook at a medium heat for five to ten minutes more. The mixture should be somewhat moist. If it's not, you can add a bit more chicken broth.
Cut the cod into four serving pieces. Spray a baking pan with cooking spray. Place the pieces of fish in the pan, and cover each piece with some of the bread crumb mixture.
Bake uncovered in a preheated oven at 400 degrees. It should take about 20 to 25 minutes for it to cook through. You'll know it's done when it can flake easily with a fork.