New England Scrod - cooking recipe

Ingredients

4 filets of skinless fish 6-8 oz. each (cod, haddock, snapper, Orange Roughy, or sole)
1 stick butter at room temperature
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/4 tsp. each seasoned salt and black pepper
3/4 c. crushed buttered flavored crackers (such as Ritz/Town House Ovals) -- about 20
2 tsp. dried parsley
Juice of 1 lemon

Preparation

Scrod is not a fish at all.
It is a classic way of preparing common fish filets in New England.
Fish should be served with potatoes.
With this dish, I prefer small red potatoes, halved and sauteed in butter in parsley and pepper.