Baked Cod with Crunchy Lemon-Herb Topping

No. I didn't take this picture. Truth be told, pictures are the main reason I haven't been posting. I just can't be bothered to stop and take pictures while I'm cooking or even less-so when dinner is ready and I'm trying to get everything on the table. I don't know how those other bloggers do it! So, this picture is courtesy of Cook's Country, a more down-home version of Cook's Illustrated. I've made this a couple times and both times we really liked it. Ok. It has mayonnaise in it, but sometimes you just have to overlook those bits of country and get something quick and tasty on the table. At Trader Joe's I didn't see Cod Filets, but they did have Cod pieces, which actually worked fine...just be sure to keep and eye on them because they won't take as long to cook.

Baked Cod with Crunchy Lemon-Herb Topping

1 Tbsp. Unsalted Butter
24 Ritz Crackers, crushed into coarse crumbs (I used Whole Wheat Ritz)
2 Tbsp. Minced Parsley, divided
3 Tbsp. Mayonnaise
2 sm. Garlic cloves, minced
1 tsp. Lemon Zest
1 Tbsp. Lemon Juice
4 skinless Cod Filets (about 2 lbs)
Salt and pepper to taste
Lemon wedges for serving (optional)

Adjust oven rack to middle position and heat over to 450 degrees. Grease baking sheet with butter. Toss cracker crubs and 1 Tbsp. parsley together in medium bowl. Mix remaining parsley, mayonnaise, garlic, lemon zest and lemon juice together in a small bowl.

Pat fish dry with paper towels, then season with salt and pepper. Place on buttered baking sheet, spacing pieces about 1/2 inch apart. Brush tops and sides of fish with mayonnaise mixture, the press cracker crumbs into mayonnaise.

Bake until crumbs are golden brown and fish flakes apart with fork, about 15 minutes. Serve with lemon wedges.