32 minutes
A delicious cod dish featuring a tangy lemon-garlic flavor and a crispy herb crust.
Good Olive Oil
tablespoons
Center-Cut Boneless, Skinless Cod Fillets
0 oz
teaspoons
teaspoons
Ritz Cracker Crumbs
cups
Panko (Japanese Bread Flakes)
cups
Minced Fresh Parsley
tablespoons
teaspoons
teaspoons
Unsalted Butter, Melted
tablespoons
cups
tablespoons
each
1. Preheat Oven and Prepare Baking Dish
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is warming up, pour 2 tablespoons of olive oil into a 9 × 9-inch ceramic baking dish, ensuring the bottom is thoroughly coated.
2. Season and Bake Cod Fillets
Place the cod fillets in the baking dish, turning them once to coat both sides with the olive oil. Sprinkle the fillets with 1.5 teaspoons of kosher salt and 0.5 teaspoons of freshly ground black pepper. Transfer the baking dish to the preheated oven and let the fish bake for about 10 minutes.
3. Prepare Crumb Mixture
In a medium bowl, combine the Ritz cracker crumbs, panko, minced parsley, minced garlic, and grated lemon zest. Add 1 teaspoon of kosher salt and the melted butter, stirring until the mixture is evenly moistened.
4. Add Wine and Lemon Juice to Cod
Once the cod has baked for 10 minutes, remove the baking dish from the oven. Pour the dry white wine and freshly squeezed lemon juice directly onto the fillets.
5. Add Crumb Topping and Continue Baking
Pat the crumb mixture onto the tops of the cod fillets, pressing gently so the crumbs adhere well. Return the baking dish to the oven and continue baking for another 12 minutes, or until the fish is just cooked through and the crumb topping is golden and crispy.
6. Serve
When ready to serve, sprinkle a bit more salt over the fillets if desired and plate the fish with the pan juices. Accompany each serving with lemon wedges for an extra burst of fresh citrus flavor.
Add a sprinkle of grated Parmesan or Pecorino to the herb crust for a salty, umami kick.
The lemon-garlic combination is classic, but you can explore other citrus and aromatic pairings. . Citrus Variants
Switch up the herbs in the crust. If the original recipe calls for parsley and thyme, consider using dill or tarragon for a more anise-like flavor, or oregano and basil for an Italian twist.
Go for salmon, season with ginger and lime zest, and use a crust made of panko mixed with sesame seeds and a hint of soy sauce.
Use haddock, season with oregano and lemon zest, and create a crust with crushed olives, panko, and feta cheese.
Ensure you use the freshest fish available for the best flavor and texture.
Use fresh, finely chopped herbs with panko breadcrumbs and Parmesan cheese for a flavorful and crispy coating.
Pat the fish dry after marinating to help the herb crust adhere better and crisp up during cooking.
Cook cod until it's just shy of 145°F (63°C) to prevent overcooking, allowing for residual heat cooking.
Select or prepare cod fillets that are of uniform thickness to promote even cooking.
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