This Recipe was made with

Gingersnap Gingersnap


  • 1 cup Archway Ginger Snap cookie crumbs
  • 1 tablespoon finely chopped candied ginger
  • 1 teaspoon grated fresh ginger
  • Zest of 1 lemon
  • Juice of 1 lemon, divided
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 4 tablespoons vegetable oil, divided
  • 6 portions cod fillet, 5-6 ounces each


  1. Preheat oven to 375º.
  2. Place a baking sheet in the oven to preheat.
  3. In medium bowl, mix together ginger snap crumbs, candied ginger, fresh ginger, lemon zest, 2 teaspoons lemon juice, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil. Set aside.
  4. Heat 1 tablespoon oil in large skillet over high heat.
  5. Add half the cod; cook until seared, about 2 minutes per side.
  6. Repeat with remain oil and cod.
  7. Place cod on preheated baking sheet; carefully press a portion of the ginger crust onto each piece.
  8. Bake in preheted oven for 8-10 minutes or until fish is opaque or reaches 140º  internal temperature.
  9. Drizzle with any remaining lemon juice before serving.