Ina Garten's Baked Cod With Garlic & Herb Ritz Crumbs

 
 

When you're landlocked in central Kentucky, it's a next to impossible to get quality fish and seafood. I have looked high and low for center cut fillets of cod that look worthy of Ina's Baked Cod with Garlic and Herb Ritz Crumbs.

Then one day I was ordering produce from Imperfect Foods (of which I'm a big fan) and I noticed that they carried wild-caught Alaskan cod fillets, so I ordered them. I had my hopes up, but they arrived quite thin and small. What's a girl to do?

I went ahead and made the fish anyway. I will tell you that this dish has the opportunity to be outstanding as far as fish dishes go, but you really need the center cut fillets with some thickness to stand up to all the Ritz crumb topping. My fillets were thin and while it was good, they didn't really stand up to topping. So, if you can get your hands on some quality fresh fish, then go for this recipe and do yourself a favor and roast the asparagus right in the pan with it. Asparagus love crumb topping and they pair most excellently with this fish!


Baked Cod with Garlic & Herb Ritz Crumbs

Adapted from Modern Comfort Food

by Ina Garten

Serves 4

good olive oil

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

salt and pepper

1/2 cup Ritz cracker crumbs (15 crackers)

1/3 cup panko

2 tablespoons fresh minced parsley

2 teaspoons minced garlic (2 cloves)

1 teaspoon grated lemon zest

3 tablespoons butter, melted

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

2 tablespoons freshly squeezed lemon juice

lemon wedges, for serving

Preheat the oven to 400F. Pour 2 tablespoons olive oil in a 9x9 dish (or a cast iron skillet) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to 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, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.

Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. 

Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.