Ingredients
- 2 1/2 pounds cod fillets or haddock/scrod fillets
- cut into 4-inch pieces
- 1 3/4 cups cracker crumbs crushed (Ritz or Town House) buttery
- 1/4 cup parmesan
- parmigiano-reggiano cheese
- grated
- 1/4 cup celery finely minced
- 18 teaspoon garlic powder
- 1 stick butter or margarine
- melted
- 3 tablespoons lemon juice or water
- 15 ounces tomatoes
- stewed
- canned Italian style
- drained and roughly chopped
- 1 whole lemon cut into wedges (optional)
Instructions
- Preheat oven to 400F (200C).
- Spray shallow baking dish with vegetable cooking spray.
- Sprinkle bottom of sprayed dish with the lemon juice or water.
- Place fish fillets in dish; set aside.
- In a medium bowl, combine the remaining ingredients except the stewed tomatoes.
- Spread mixture over the fillets.
- Top evenly with the chopped stewed tomatoes.
- Bake for 25 to 30 minutes, or until fish is opaque and flaky, but not dried out.
- Serve with lemon wedges, if desired.
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