Who doesn’t love that buttery cracker crusted baked fish that is served at restaurants? Make something special tonight that is also surprisingly quick and easy. I love to serve this fish with some sautéed zucchini and a baked potato. I truly feel like I’m eating out, but of course with a lot less calories and no dairy. I hope this will become one of your favorite dinners.
Prep Time: 5 minutes Cook Time: 25-35 minutes Serves: 4-5
1 1/2 – 2 lbs of cod or haddock
1/3 cup melted coconut butter (such as spreadable Olivio Coconut Butter in the dairy aisle)
3 cups of crushed dairy free crackers (I like the 12 grain crackers at Trader Joe’s, but any cracker will do)
1 tsp dried dill weed
Salt and pepper to taste
Preheat oven to 350 degrees. Place fish in a casserole dish. Melt the coconut butter in a medium bowl and set aside. Place the crackers in a gallon sized resealable bag and let the air out before sealing. Crush the crackers with a wine bottle by rolling it up and down the bag or simply use your hands. Pour the crushed crackers into the melted butter and add the salt, pepper and dill. Mix until the crackers are completely coated. Pour the cracker mixture over the fish and place in the oven for 25 – 35 minutes depending on the thickness of the fish. The fish will be cooked when it flakes easily with a fork and is completely opaque in the center. The crumbs should be browned, but if they start to brown too much simply cover with foil. Serve hot with a squeeze of lemon.