My husband and I are this close to reaching and understanding, at least about our dinners, ha! He used to want me to make all these complicated dinners that he saw on tv years ago or that his grandma used to make.
Naturally, he never remembered them correctly and it would take me hours of research to find something acceptable. I think we should just make a meal plan for a week (or longer), then shop for whatever we need. It’s not like we don’t enjoy most of the same foods. So, lately, he’s been saying he wants whatever, and I say I have a recipe for that! Then we read it and I make it. Right now my cooking is dead on. Almost everything I’ve been making lately has been terrific or at least pretty darn good. I can’t say that all the time. I go through periods where I burn everything, or nothing comes out very good and I don’t know why. Does that happen to you?
For this recipe I was requested to make New England Style Cod. I found lots of recipes, but they looked blah to me and all the same. I was going to make a stuffed cod, but didn’t have any fresh bread for the soft bread crumbs. Then I remembered these Jamaican crackers we bought and didn’t care for. I crushed them up and they make a sort of cracker topping that is also popular in New England.
New England Style Baked Cod
- 2 pounds fresh cod fillets (any firm white fish will work nicely)
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/2 cup chopped mushrooms
- 3 tablespoons butter
- 1 cup cracker crumbs (any crackers)
- 1/8 teaspoon of pepper
- 1 lemons sliced
Preheat your oven to 350 degrees F. Grease a baking dish.
In a large skillet, sauté the onion, celery, and mushrooms in butter. Remove from heat and stir in the cracker crumbs and herbs and season with salt and pepper.
Place the fish fillets in the baking pan, folding under the thin ends so the fillets lay sort of uniformly in the pan. Squeeze lemon juice over the fillets, then sprinkle with salt and pepper. Spread the cracker crumb mixture over the fish.
Bake, uncovered, until the fish flakes easily with a fork, about 35 to 40 minutes depending on thickness.
Serve with additional lemon if you like.