Ina Garten Baked Cod with Ritz Crackers
The Ina Garten Baked Cod with Ritz Crackers Recipe is a classic. It is simple and very elegant.
Ingredients
- 1.5 pounds fresh cod fillets.
- 1 roll of Ritz crackers crushed.
- 4 tablespoons unsalted butter melted.
- 2 tablespoons fresh lemon juice.
- 1 tablespoon fresh parsley chopped.
- 1/2 teaspoon kosher salt.
- 1/4 teaspoon black pepper.
- 1/4 cup dry white wine.
- 1 tablespoon olive oil.
- Lemon wedges for serving.
Instructions
Prep the Oven and Dish
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease your baking dish with olive oil. This prevents the fish from sticking.
Dry the Cod Fillets
- Pat the cod fillets dry with paper towels. Dry fish gets a better texture. Season both sides with salt and pepper. Place the fish in the baking dish.
Mix the Butter and Lemon
- Combine melted butter and lemon juice. Pour this mixture over the fish fillets. Add the white wine to the dish. Do not pour wine over the fish. Pour it into the bottom of the pan.
Create the Ritz Topping
- Crush the Ritz crackers in a bowl. Mix them with a little melted butter. Add the fresh parsley to the crumbs. Stir until the crumbs look like wet sand.
Top the Fish
- Pile the cracker mixture onto the cod. Press it down gently with your fingers. Make sure each piece has a thick layer. This creates the signature Ina Garten crust.
Bake Until Golden
- Slide the dish into the hot oven. Bake for 15 to 20 minutes. The crackers should be golden brown. The fish should flake easily with a fork.
Serve and Enjoy
- Remove the dish from the oven carefully. Let it rest for two minutes. Serve with extra lemon wedges on the side. Enjoy your delicious homemade seafood dinner!
Notes
- Use very fresh cod for the best flavor.
- You can also use halibut or haddock.
- Ensure the crackers are not stale.
- Crushed crackers should stay in large chunks.
- This adds more texture to the crust.
- Do not overcook the fish.
- Overcooked cod becomes dry and rubbery quickly.
- Check the fish at the 15-minute mark.
- Use high-quality butter for a rich taste.
- Fresh lemon juice is better than bottled juice.
- Always pat the fish dry before seasoning it.
- This helps the butter stick to the meat.