BAKED COD WITH RITZ CRACKER TOPPING
Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Provided by Elise Bauer
Categories Dinner 1-Pot Budget Quick and Easy Cod Fish Haddock New England
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare oven, baking pan, fish: Preheat the oven to 350°F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets.
- Place fillets in bottom of dish: If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.
- Top fish with Ritz Cracker butter mixture: Melt the butter. Crush the Ritz crackers and place in a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets.
- Bake: Place in the 350°F oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.) Serve: Serve the fish with lemon and parsley. Links: Baked Fish with Pine Nut, Parmesan and Basil Crust - from Kayln's Kitchen
Nutrition Facts : Calories 362 kcal, Carbohydrate 14 g, Cholesterol 109 mg, Fiber 1 g, Protein 36 g, SaturatedFat 8 g, Sodium 386 mg, Sugar 2 g, Fat 17 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
BOSTON BAKED COD
Very easy to make and absolutely delicious, this baked fish with Ritz crackers will become a family favorite for you.
Provided by Erica
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Lay the fish in a 13x9 baking dish. Season very lightly with salt and pepper.
- Mix the remaining ingredients and sprinkle over the cod.
- Bake at 375°F for 8-12 minutes (depending on the thickness of the fish) until the fish flakes with fork and crumbs are golden.
Nutrition Facts : Calories 408 kcal, Fat 27 g, Carbohydrate 20 g, SaturatedFat 15 g, Cholesterol 99 mg, Fiber 1 g, Sugar 3 g, Protein 23 g, Sodium 531 mg, UnsaturatedFat 4 g, ServingSize 1 serving
BAKED COD WITH GARLIC AND HERB RITZ CRUMBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pour 2 tablespoons olive oil in a 9 x 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 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. (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.
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
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BOSTON BAKED COD WITH RITZ CRACKER CRUMBS
From wednesdaynightcafe.com
4.2/5 (18)Total Time 30 minsCategory Dinner, Main DishCalories 630 per serving
- Melt butter in a skillet over medium heat. Turn heat down to medium-low. Add cracker crumbs, dried parsley, paprika, and salt and pepper. Cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from heat and spread out on a plate to cool.
- Set up a breading station: Spread flour out on a rimmed plate or in a shallow bowl. Set up a second bowl with egg. Dip the top half of each fillet (the skinless side if your fillets have skin) into the flour, then into the egg, then into the cracker crumbs. Place on the baking dish breading-side up. Gently press any leftover cracker crumbs over the fish. (Discard excess flour and egg.)
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- Pour 2 tablespoons olive oil in a 9x9-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!)
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