Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE THANKS TO INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Active ingredients
Great olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each).
Kosher salt and newly ground black pepper.
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note).
1/3 cup panko (Japanese bread flakes).
2 tablespoons minced fresh parsley.
2 teaspoons minced garlic (2 cloves).
1 teaspoon grated lemon enthusiasm.
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.
Pre-heat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it ought to be simply huge enough to hold the fish) and tilt the meal to coat the bottom with oil. Place the fish fillets in the meal and rely on coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, integrate the cracker crumbs, panko, parsley, garlic, lemon passion, and 1 teaspoon salt in a small bowl. Include the melted butter and stir till equally moistened. Reserve.
Get rid of the fish from the oven and put the wine and lemon juice directly on the fillets. Pat the crumb mixture uniformly onto the fillets, pressing carefully to help them adhere. (Don't fret if some crumbs get into the sauce!).
Return the pan to the oven for 12 minutes, up until the fillets are simply cooked through in the center, depending upon the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook's Note.
To make the crumbs, squash the Ritz crackers into the bowl of a food mill fitted with the steel blade and process up until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs|Barefoot Contessa|Food Network.
very delecious 👍👍❤❤💜💜
Ina, I SO enjoy all of your videos~ thank you for many years of great food, amazing gardens, and wonderful company!
My mom used to make this recipe all the time. She would serve it with sautéed fennel and onions with garlic and maple roasted carrots and a side salad. It was one of my favorite meals growing up.
I would tear that up!
@Leland Gaunt I do every time I make it. It’s so yummy!
My mom made it too but mixed with a can of minced clams.
@Tracey Pandora that sounds yummy
It never ceases to amaze me how all these old recipes keep showing up with these celebrity cooks – so much for them creating their own.
Nice recipe, I’m Irish & I use cod loins, $ 1.00 more a lb. than center cut filets, but worth it.
I’ve made this dish multiple times! It’s a staple fish dish in our home! Thanks Ina ♥️♥️
Looks delicious. It will be my Good Friday dinner
Hello Ina Garten and Geffory good to see a new video. I have been watching Barefoot Contessa since the beginning. Love Ina from a huge viewer in Toronto Ontario Canada
Looks so delicious
Add a little Worcestershire sauce (1-2 tsp) and adjust the Ritz-to-melted butter balance so that the mixture can be pressed together and this makes a fabulous topping for baked stuff shrimp. I’ve used this for decades, adapted from an original recipe from a long-gone restaurant on Cape Cod. I sometimes add a little Old Bay seasoning for a little extra zing. You can also stuff roll-ups of flounder or sole with this dressing. Make it extra-special with small pieces of raw shrimp folded into the dressing before stuffing the fish. Serve with a bechamel sauce for something worthy of an anniversary dinner or other celebration. Never fails!
Yum🌿 And some cole slaw with it🙂
This looks yummy and so easy. I’ll make it with fries, baby new potatoes or mash I think!
Oh man, it was so wrong making me salivate at the end with that bite, lol. 🤤. I’m for sure making this one!
Hello Jeannie,I was watching the recipe when I came across your comment, I wondered off see your profile and I found it very interesting.
Amazing recipe just amazing I wanna give this a try and have it because I love my fish
This tastes superb and is quick, easy, not too costly, and healthy to serve. Terrific recipe.
Center cut is very expensive if you have a family. You can get the same results by folding the tail underneath for even cooking.
Hi Ina
You are such a great cook! That fish looks soooo delicious
You rock madame. And you have done so beautifully by your craft.
I love baked fish and I’m guessing this topping would be delicious on most varieties.
I’ve had great success with most of Ina’s recipes but this one fell flat. The crumb topping was overly salty and the fish just lacked flavor. I was very disappointed. I’m sure there were some execution errors on my part but even if I cut back on the salt, the flavors just didn’t meld together well.
not much a fan of baked Cod but this does look good i might have to try it