Become a Better Cook in 4 Days!

Baked Cod with Boursin - An incredible fish dinner! Super moist fish topped with Boursin cheese, spinach, mushrooms and a cracker topping!

There’s the saying that “…we eat first with our eyes…” so as food bloggers, my husband Jack and I work very hard on the food photography here on A Family Feast.

We like to show our recipes in the most appetizing, but realistic ‘in-the-moment’ and ‘about-to-be-served-to-your-family’ way as possible, so that you – our wonderful readers – know exactly what to expect when you make and eat our recipes!

But while taking the photos for today’s recipe – we came to the conclusion that there was really no good way to show you how incredibly delicious this Baked Cod with Boursin tastes in a photograph! What you might not see very well underneath that crunchy, lemony, Ritz cracker topping is some super flaky and moist baked cod, topped with fresh spinach and finely diced mushrooms.

Baked Cod with Boursin - An incredible fish dinner! Super moist fish topped with Boursin cheese, spinach, mushrooms and a cracker topping!

BUT – the real flavor in this dish comes from a generous layer of melted Boursin cheese smothering the fish as it bakes! It gives this Baked Cod with Boursin a creamy, savory, herbaceous flavor that is so incredibly good – you’ll be tempted to lick the plate clean! (I won’t judge if you do…)

Although we used some store-bought Boursin cheese for this recipe shown above, you can also make this with our homemade Boursin cheese recipe instead!  (It comes out equally fantastic!)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Cod with Boursin

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 2-4 servings


Note: The easiest way to crush the Ritz Crackers is to leave them in the sleeve and crush in place, being careful that the bottom does not open. Once crushed, just open one end and pour out.


  • 1 pound cod or haddock (try to get thick filets also called Captain’s cut)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ¼ cup onion chopped
  • 2 ounces crimini or porcini mushrooms, chopped
  • 3 ounces fresh spinach
  • Juice of ½ lemon
  • Zest from half a lemon
  • 2 tablespoons milk
  • ¼ teaspoon white pepper
  • 1 sleeve Ritz crackers, 30 crackers, crushed. See note above.
  • 5.2 ounce package Boursin cheese flavored with herbs and garlic, our see here for our recipe


  1. Preheat oven to 375 degrees.
  2. Line a small pan with foil and spray with non-stick cooking spray. Lay fish in center. If using a piece with the tail, fold tail under so the fish is even thickness.
  3. In a medium pan, melt butter in olive oil over medium heat and add onions and cook for three minutes. Add mushrooms and cook for three more minutes. Add spinach and cook one minute or until spinach is wilted.
  4. Pour this mixture into a medium bowl and add lemon juice, lemon zest, milk, pepper and crushed Ritz. Mix thoroughly to combine.
  5. Spread the Boursin cheese over the fish evenly. Spread the stuffing loosely over the cheese pushing back up any stuffing that falls off.
  6. Cover with parchment and foil and bake covered for 20 minutes.
  7. Remove foil and parchment and bake for an additional 10 minutes.
  8. Great served with white rice.

You may also like:

Boursin Cheese

Boursin Cheese - A Family Feast

Mashed Sweet Potatoes with Kale and Boursin

Mashed Sweet Potatoes with Kale and Boursin Cheese - A Family Feast

Cheesy Baked Stuffed Cod

Cheesy Baked Stuffed Cod - A Family Feast

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Kathryn wrote:

    It’s always frustrating when a recipe’s prep time is underestimated, but this one is ridiculous. It takes ten minutes just to scrub the mushrooms! The total prep time was 5x longer than stated. The taste is 5/5, but the inaccuracy of prep time (and frustration therein) makes this recipe a fail.

    • Martha wrote:

      Thank for your feedback Kathryn. So glad you enjoyed the recipe even if it took much longer than expected.

  • Betty wrote:

    This was excellent!! Thanks for sharing!

    • Martha wrote:

      Thanks Betty! Glad you enjoyed the recipe!

  • Cynthia Diltz wrote:

    Made this last night and my husband loved it. He said I could make this dish any time I wanted.
    I used your homemade boursin cheese which was very easy to make.
    I haven’t made anything from your site that we haven’t really loved. I look at your site the first thing every morning to see what you are cooking. thanks for all the great recipes.

    • Martha wrote:

      Awww…Thank you so much Cynthia! You’ve made our day! I’m so glad you (and your husband) are enjoying the recipes and I appreciate you taking the time to write to us today!

  • Alice wrote:

    wow this looks really lovely! 😉 I didnt know you could make boursin cheese at home, I’ll be trying out both! 🙂

    • Martha wrote:

      Thanks Alice – I hope you love the recipes as much as we do!

  • Joanie @ ZagLeft wrote:

    Your pictures are beautiful and are really making me hungry. I love Boursin and this recipe sounds fantastic!

    • Martha wrote:

      Thanks Joanie!

  • Dee Dee (My Midlife Kitchen) wrote:

    I love Boursin! It is so versatile, and the flavors go so well with mild items like fish. Will have to try this soon!

  • Laura @MotherWouldKnow wrote:

    Baked cod is delightful – so light but also substantial. Adding the boursin (or other herbed smooth) cheese provides richness too. And with spinach and mushrooms, it’s practically a one-dish meal. An all-around winner in my book.

    • Martha wrote:

      Thanks Laura!

  • heather @french press wrote:

    every thing you make looks amazing Martha, this cod included, but I am in LOVE with your homemade boursin

    • Martha wrote:

      Aww – thank you Heather! (And I can say the exact same thing about YOUR recipes!)

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.