Baked Cod with Garlic and Herb Ritz Crumbs

Ellen Whiteman

Baked Cod with Garlic and Herb Ritz Crumbs is a delicious and flavorful dish made with boneless skinless cod fillets coated in a mixture of Ritz cracker crumbs, Panko, minced fresh parsley, minced garlic, and grated lemon zest. It is baked to perfection with a drizzle of olive oil and served with a squeeze of fresh lemon juice and lemon wedges. This dish is perfect for pescatarians and is a great option for a healthy and satisfying meal.

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🐟 Pescatarian

10 mins

22 mins

Nutritional Value

Protein - 25g
Fat - 12g
Carbohydrates - 10g
Fiber - 2g
Sodium - 500mg


Total: 13Serves: 4
2 tablespoons Good olive oil
4 fillets (6 to 8 ounces each) Center-cut boneless skinless cod fillets
3/2 teaspoons Kosher salt
1/2 teaspoon Freshly ground black pepper
1/2 cup (15 crackers) Ritz cracker crumbs
33/100 cup Panko

Japanese bread flakes

2 tablespoons Minced fresh parsley
2 teaspoons (2 cloves) Minced garlic
1 teaspoon Grated lemon zest
3 tablespoons Unsalted butter


1/4 cup Dry white wine such as Pinot Grigio
2 tablespoons Freshly squeezed lemon juice
Lemon wedges

for serving


Step 1 : 

Preheat the oven to 400 degrees.

Step 2 : 

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.

Step 3 : 

Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl.

Step 4 : 

Add the melted butter and stir until evenly moistened. Set aside.

Step 5 : 

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.

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