Cape Cod Cracker-Crusted Baked Cod

Preheat the oven to 400 degrees Fahrenheit and position a rack in the center. Line a rimmed sheet pan with parchment paper and lightly grease it with the olive oil.

Place the Ritz crackers in a large zip-top bag and crush them with a rolling pin until you have a mixture of fine crumbs and small pea-sized pieces. You want some texture, not a uniform powder. Transfer the crumbs to a medium bowl.

Add the melted butter, parsley, chives, lemon zest, 1 tablespoon of the lemon juice, minced garlic, Old Bay seasoning, and a pinch of the salt to the cracker crumbs. Toss with a fork until every crumb is coated in butter and the herbs are distributed evenly.

Pat the cod fillets very dry with paper towels on all sides. Season both sides of each fillet with the remaining salt and the black pepper. Arrange them on the prepared sheet pan, leaving at least 2 inches between each piece.

Brush the top of each fillet with a thin, even layer of Dijon mustard. The mustard acts as both a flavor booster and the glue that holds the cracker crust in place.

Divide the cracker mixture evenly among the four fillets, mounding it generously on top of each one. Use your fingers to press the crumbs down gently so they adhere, packing the crust about 1/2-inch thick. Let some of the crumbs fall naturally down the sides.

Drizzle the remaining 1 tablespoon of lemon juice over the tops of the crusted fillets.

Bake for 18 to 22 minutes until the cracker crust is deeply golden brown and the cod flakes easily when tested with a fork at the thickest point. The internal temperature should read 145 degrees Fahrenheit.

Remove from the oven and let rest for 2 minutes on the pan. Serve with lemon wedges and tartar sauce on the side.