Baked Cod with Garlicky Ritz Crumble
Whenever Ina Garten comes out with a new cookbook, nay, new recipe, I am ALL over it. If you’ve been following along on Hungry Ali for the past few years you know I am an Ina Garten stan. Her recipes are simple, foolproof and flavorful all in one, a cooking philosophy I’d like to say I try to emulate.
Ina’s latest book, Modern Comfort Food, has been sitting on my shelf since fall just waiting for me to try out a new recipe. One of the first recipes from this book that caught my attention was her Baked Cod with Garlic & Herb Ritz Crumbs.
First of all, Ina had me at Ritz crumbs. Call 2020 the year of the Ritz cracker rebirth for me if you will, but Ritz crackers are quite possibly the most perfect cracker in the world and it’s oh-so-genius of Ina to incorporate them into a seafood dish such as this. As soon as I saw it, I knew I had to make it!
Flash forward to when I tried my hand at this foolproof seafood recipe and I was blown away. Huge props to our local seafood restaurant for providing the freshest, most perfect cod I think I’ve ever tasted. If you can’t get your hands on some beautiful, fresh cod such as this, don’t even think about trying this recipe until you do. Trust me, it makes a huge difference!
In true Ina form, she recommends the most appropriate, simple ingredients to highlight the fish: lemon, garlic, parsley, butter and white wine. The buttery, savory Ritz and Panko crumble is just the cherry on top.
The result is truly one of the best seafood dishes I have ever cooked and eaten in my life. Perfectly tender fish with lemony, garlicky, herby and buttery flavor, it comes together in less than 30 minutes in the oven which is even better. I will 100% be adding this stunner of a seafood dish to my entertaining lineup for years to come. Thank you, Ina!
Baked Cod with Garlicky Ritz Crumble
Adapted every-so-slightly from Ina Garten’s Baked Cod with Garlic & Herb Ritz Crumble
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 - 2 pounds boneless, skinless cod piece, cut equally into 4 fillets
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (about 16 crackers)
1/3 cup Panko breadcrumbs
2 tablespoons fresh parsley, minced
4 garlic cloves, minced
Zest and juice of one lemon, plus lemon wedges for serving
3 tablespoons melted butter
1/4 dry white wine, such as Pinot Grigio or Chardonnay
Directions
Preheat the oven to 400 degrees. Pour olive oil in a ceramic baking dish. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with salt and pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic and lemon zest in a small bowl. Add the melted butter and stir until well combined into a moist crumble. 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. Don't worry if some crumbs get into the sauce!
Bake for another 12-14 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Serve hot with lemon wedges.
