Cracker-Crusted Baked Cod With Rice Pilaf

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American · 45 min · Fish · high-protein

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Ingredients

• 1 lb cod fillets
• 20 crackers buttery round crackers
• 3 tbsp salted butter
• 1 1/2 tbsp mayonnaise
• 1/2 tbsp Dijon mustard
• 3/4 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 yellow onion
• 1 lemon
• 3 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 bay leaf

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Start the pilaf: melt 2 tablespoons of butter in a saucepan and cook the finely diced onion over medium 5 minutes until soft and translucent.
2. Add the rice and stir for 2 minutes, until the grains look chalky white and smell faintly nutty. Toasting the rice keeps the pilaf loose rather than sticky.
3. Pour in the broth, add the bay leaf and a half teaspoon of salt, bring to a boil, then cover and drop to the lowest heat for 18 minutes. Do not lift the lid. Rest it off the heat 5 minutes before fluffing.
4. Meanwhile, crush the crackers in a bag with a rolling pin to coarse crumbs with a few larger pieces left for texture. Toss them with 4 tablespoons of melted butter and the garlic powder until the crumbs look like damp sand.
5. Pat the cod dry, cut it into four even portions, and set them in a buttered baking dish. Season with salt and pepper.
6. Stir the mayonnaise and Dijon together and spread a thin layer over the top of each fillet. This is the glue that holds the crumbs on.
7. Press the buttered crumbs firmly onto the fillets in a thick even cap. Bake 15 to 18 minutes, until the topping is deep golden and the fish flakes into large white curds when nudged with a fork at the thickest point.
8. Squeeze lemon over the fish, scatter the parsley, and serve on a bed of the fluffed pilaf.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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