1 TBS. unsalted butter
24 Ritz crackers, crushed into coarse crumbs (about 1 cup)
2 TBS. fresh parsley, minced
3 TBS. mayonnaise
2 small garlic cloves, minced
1 tsp. grated zest plus 1 TBS. of juice from a lemon
4 skinless fish fillets
Salt & pepper
Lemon wedges for serving
Preheat oven to 450 degrees.
Grease baking sheet with butter.
Toss cracker crumbs and 1 tablespoon of parsley together in a medium bow.
Mix remaining tablespoon of parsley, mayonnaise, garlic, lemon zest and lemon juice together in a small bowl.
Pat fish dry with paper towels and season with salt and pepper.
Place on buttered baking sheet, spacing pieces about 1/2-inch apart.
Brush tops and sides of fillets with mayonnaise mixture and press cracker crumbs into mayonnaise.
Bake fillets until crumbs are golden brown and fish flakes apart with a fork, about 15 minutes.
Serves lemon wedges.