It’s very are that I cook fish in my house, although I may love to eat it, it can be expensive and my daughter won’t touch it, even fish sticks are a bit of a struggle. However, when I do, this is usually my go to recipe. I did try a new version of this recipe that I found over at A Family Feast. I did modify it slightly from their recipe by having bacon flavored Ritz crackers and using asigo cheese.

Baked Stuffed Haddock


1 1/2 pounds fresh cod or haddock (or other white fish of your choice)
¼ teaspoon Kosher salt
Few grinds of black pepper
4 slices Asiago cheese
2 sleeves of Ritz Crackers
Juice from half a lemon (save the other half for later in recipe)
Zest from half a lemon
1 teaspoon garlic powder
1/8 tsp white pepper
1 tablespoon dry parsley flakes
¼ teaspoon paprika
1/8 teaspoon Worcestershire sauce
8 Tablespoons butter, melted (1 stick)
½ cup milk
½ lemon cut into four wedges


Preheat oven to 425 degrees.
Spray a baking pan with non-stick cooking spray and place the fish fillets (or pieces) in pan. Season the fish with salt and pepper. Place the slices of Asiago cheese evenly over the fish.
Crush crackers into a medium-size bowl (Helpful tip: Crush them right in the sleeve and then pour into the bowl). Add in the lemon juice, lemon zest, garlic powder, white pepper, parsley flakes, paprika, Worcestershire sauce and melted butter. Mix to combine.
Gently pile cracker mixture over fish. Try to leave the stuffing loose and not packed down.
Pour milk around fish but not over. Place lemon wedges in milk next to fish.
Cover with a piece of parchment paper and then cover with foil, sealing tightly around the edges.
Bake covered for 15 minutes, then remove the parchment and foil and bake uncovered for five more minutes. (Cooking time may vary depending on the thickness of your fish. Fish is done when it flakes apart with a fork.)