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Published in The Best 30-Minute Recipe

Fast and Crunchy Baked Cod

Most recipes for simple baked fish consist of little but white fish, like cod or haddock, dipped in butter, rolled in store-bought bread crumbs, and baked. Boring? Yes. Dried out? Yes. We wanted better.

Why This Recipe Works

Buttery and flavorful crushed Ritz cracker crumbs, a test kitchen favorite for casserole toppings, were our choice to top our fast and crunchy baked cod recipe. It was important not to crush the crumbs too much; otherwise, they turned soft. To affix the crumbs to the fish in our baked cod recipe, we tried a traditional bound breading (egg wash, flour, crumbs) before deciding that mayonnaise effectively held the crumbs fast and added both flavor and moisture to the fish, especially once we’d seasoned it with herbs and a little mustard.

Ingredients

1 1/2 pounds fresh sweet cherries, pitted and halved
1 teaspoon lemon juice
2 teaspoons all-purpose flour, plus 1/2 cup (2 1/2 ounces)
1/8 teaspoon ground cinnamon
4 large eggs
2/3 cup (4 2/3 ounces) plus 2 teaspoons sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup heavy cream
2/3 cup whole milk
1 tablespoon unsalted butter

Instructions

Serves 4

We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries.

1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

3. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

4. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

5. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

6. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

7. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

8. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

9. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

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