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Coonamessett Inn Inspired Baked Cod

Every summer when my family drove to vacation on Martha’s Vineyard, we would stop at the Coonamessett Inn in Falmouth, Mass, before taking the ferry to MV.  Without fail, our order would be three of their baked Chatham scrod.  I was reminded of this memory over the holiday vacation when my mom made my family cod for Christmas dinner.  When I came back to LA, I decided I had to try the recipe for myself.  Follow the recipe below for a little taste of New England in your kitchen.

1 Scrod or Cod Filet

Ritz Crackers

Parmesean Cheese

Yogurt (or a mix of mayo and Miracle Whip)

Pepper, salt, and spices of choice (I used turmeric, cayenne pepper, and garlic powder)

Butter

Preheat oven to 375 degrees

Cod Ingredients

Cod Ingredients

Blend Ritz crackers (about 20), 2 TBSP Parmesean Cheese, and spices of choice using a food processor until mixture is fine

Ritz Cracker Topping

Ritz Cracker Topping

Spray baking dish with cooking spray and place fish in dish

Sprinkle spices of choice onto fish and top with yogurt (or mayo/Miracle Whip mixture)

Cod topped with spices and yogurt

Cod topped with spices and yogurt

Top fish with Ritz mixture

Cod topped with Ritz Topping

Cod topped with Ritz Topping

Melt about a TBSP of butter and drizzle over fish

Cod drizzled with butter ready to be baked

Cod drizzled with butter ready to be baked

Bake in oven for 20 minutes, or more depending on thickness of fish

Cod Baked

Cod Baked

Serve cod with sides of choice.   I served my cod with steamed broccoli and baked acorn squash!

My Coonamessett Inn inspired cod diner

My Coonamessett Inn inspired cod diner

Stay hungry…

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