Ina Garten Baked Cod with Garlic & Herb Ritz Crumbs

Ina Garten baked cod with garlic & herb ritz crumbs turns tender cod fillets, buttery Ritz crackers and fresh lemon into a crunchy, juicy baked fish dinner in 30 minutes. It's an easy weeknight fish dinner for family dinner, date night or Sunday supper, and it's a simple one-dish bake that needs just one baking dish.

Press the crumb mixture gently onto the fillets after the wine and lemon juice go in, because that's what keeps the topping crunchy instead of sliding off. Skip the pressing and you get bare fish in a pool of loose crumbs.

Ina Garten says the late cookbook writer Lee Bailey never served fish at parties because guests ate it quickly and rushed out the door. She built this one to be savored slowly, with a retro Ritz and panko crust over cod cooked in white wine and lemon.

Source: Modern Comfort Food (2020)

Ina Garten Baked Cod with Garlic and Herb Ritz Crumbs

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

22

minutes

Calories

380

kcal

Cod bakes in olive oil first, then finishes under a buttery crumb crust while it cooks in wine and lemon juice. The topping turns crisp and golden, and the pan juices become a light lemony sauce for spooning over each fillet.

Ingredients

• Good olive oil
  

• 4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
  

• Kosher salt and freshly ground black pepper
  

• 1/2 cup Ritz cracker crumbs (15 crackers) (see note)
  

• 1/3 cup panko (Japanese bread flakes)
  

• 2 tablespoons minced fresh parsley
  

• 2 teaspoons minced garlic (2 cloves)
  

• 1 teaspoon grated lemon zest
  

• 3 tablespoons unsalted butter, melted
  

• 1/4 cup dry white wine, such as Pinot Grigio
  

• 2 tablespoons freshly squeezed lemon juice
  

• Lemon wedges, for serving
  

Directions

• Preheat the oven: Preheat the oven to 400°F. Then get everything else ready while it heats.
• Oil and season the fish: Pour 2 tablespoons olive oil into a 9 x 9-inch ceramic baking dish and tilt it to coat the bottom. Add the 4 cod fillets, turn them to coat both sides, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Bake the fish first: Bake the seasoned fillets for 10 minutes. Meanwhile, you can make the crumb topping.
• Mix the crumb topping: Stir together 1/2 cup Ritz cracker crumbs, 1/3 cup panko, 2 tablespoons minced parsley, 2 teaspoons minced garlic, 1 teaspoon lemon zest and 1 teaspoon salt in a small bowl. Then add 3 tablespoons melted butter and stir until the crumbs are evenly moistened.
• Add the wine and lemon: Take the fish out of the oven and pour 1/4 cup dry white wine and 2 tablespoons lemon juice right over the fillets. This gives the cod its sauce, so do it before the topping goes on.
• Top with the crumbs: Pat the crumb mixture evenly onto the fillets, pressing gently so it sticks. A few crumbs falling into the sauce is fine.
• Finish baking: Return the dish to the oven for 12 minutes, until the fillets are just cooked through in the center. Thicker fish may need a minute or two more.
• Season and serve: Sprinkle the hot fish with a little more salt. Then serve it right away with the pan juices and lemon wedges.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I make Ritz cracker crumbs for this cod?

Put about 15 crackers in a food processor and pulse until they turn into fine, even crumbs. That gives you the 1/2 cup you need. Without a food processor, seal them in a zip-top bag and crush them with a rolling pin.

Can I use frozen cod fillets?

Yes, but thaw them fully in the fridge and pat them very dry first. Extra water on the fish thins the sauce and softens the crumb topping, so dry fillets bake up better.

Can I make the crumb topping ahead of time?

You can mix the topping a few hours ahead and keep it covered in the fridge. Wait to press it onto the fish until after the wine and lemon juice go in, since it needs to go on right before the final bake.

What can I use instead of the white wine?

Chicken or vegetable broth works if you'd rather skip the wine, and a little extra lemon juice keeps the sauce bright. The flavor is a bit milder, but the fish still cooks the same way.

What's the most common mistake with baked cod?

Overbaking is the big one, because cod goes dry fast. Check the center after the final 12 minutes and pull it as soon as it's just cooked through, since the fish keeps cooking in the hot pan.