This Baked Cod with Panko and Herb Ritz Crumbs is a fast and simple dinner that is packed with flavor. Cod is a white, firm, fish that has a mild flavor. The fish is baked with a little white wine and lemon– then topped with crunchy herb and garlic mixture of crunchy Ritz crackers and Japanese Panko Crumbs. This is an easy week night dinner and absolutely delicious. This simple to make recipe is also company worthy.
I have long been a fan of Ina Garten. Fact. I own all of her cookbooks. Her recipes are always user-friendly, and delicious. I can always count on her for great recipes.
When it comes to cooking/eating fish, I can be very particular. Salmon and Halibut are two of our favorites, because they are mild in flavor. Cod is a mild fish, and I tend to choose it to make Fish and Chips. It’s also a perfect choice for baking. We really liked the flavor and crunchy texture of this recipe.
This recipe is so easy to make. For the crunchy topping, you need very fine crushed Ritz Crackers and Panko Crumbs.
To the crumb mixture, add fresh parsley, lemon zest, garlic and melted butter. Set aside.
Set the cod in a casserole dish, then add a little white wine and lemon juice. Bake for 10 minutes at 400F.
Carefully remove the par-baked cod from the oven. Gently press the crumb mixture on top of the fish and bake another 12 minutes. Voila! Dinner is ready.
TASTING NOTES: I always have Ritz crackers and Panko crumbs on hand, so this recipe was a perfect one to try. The fish was moist, and the wine added a subtle acidity to the flavor. The crunchy texture of the crumbs was packed with flavor from the garlic and herbs.
(The side dish is a pre-packaged Brussels sprouts/lemon blend that I found at Trader Joe’s.) This dish would be perfect with roast potatoes, rice or any kind of vegetable. Ina Garten for the win!
This recipe was first published in 2022. It has been updated with additional photos and edit for more clarity.
Baked Cod with Garlic and Herb Ritz Crumbs
Ingredients
- olive oil
- 4 skinless cod fillets center-cut boneless (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 1/2 cup Ritz cracker crumbs 15 crackers
- 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
Instructions
- Preheat the oven to 400 degrees.
- Pour 2 tablespoons olive oil in a 9×9-inch ceramic baking dish (it should be just big enough to hold the fish) 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 1½ teaspoons salt and ½ 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. (Don’t worry if some crumbs get into the sauce!)
- 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.
Notes
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