Prep 10 m     Cook 25 m     Ready in 35 m

4 tablespoons butter (divided in half)
1/2 sleeve buttery round crackers (such as Ritz), crushed 
1 pound lingcod fillet
1/2 lemon, juiced
1/4 cup dry white wine such as Chardonnay
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

DIRECTIONS

1) Preheat oven to 400 degrees F.

2) Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds.

3) Stir crushed crackers into melted butter.

4) Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.

5) Coat both sides of lingcod in melted butter in the baking dish.

6) Bake lingcod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture.

7) Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.

8) Garnish baked cod with parsley and green onion. Serve with lemon wedges.