• NYT E-Z Dinner - 46

    From Dave Drum@1:3634/12 to All on Sun Jan 28 15:42:00 2024
    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

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