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
BAKED COD RECIPE WITH CRACKER TOPPING
A Baked Cod recipe covered with a buttery Ritz Cracker Topping that is quick and easy to prepare.
Provided by Robin Gagnon
Categories Entree
Time 22m
Number Of Ingredients 6
Steps:
- Preheat your oven to 375 degrees and coat baking dish or oven safe non-stick skillet with cooking spray or olive oil.
- Mix parsley into the softened butter (along with garlic, if you are using it), then crush the crackers in plastic a bag or food processor and mix together well with the butter.
- Pat the cod fillets dry if necessary and arrange the fish in the baking dish by placing snugly together. Fold under any thin edges (this keeps fish moist). Season each cod fillet with salt and black pepper if you like.
- Spread the crumb mixture evenly over the fish. Make sure to cover the fish well. Gently pat to adhere the topping.
- Put the cod in the oven and bake for 15-17 minutes, until the cod is cooked through (until translucency of fish is gone) and cracker topping is nicely browned and crisp.
- Serve with fresh lemon wedges.
Nutrition Facts : Calories 236 kcal, Carbohydrate 12 g, Protein 21 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 64 mg, Sodium 278 mg, Sugar 1 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.
DELICIOUS NEW ENGLAND BAKED COD FISH
Seasoned, fresh cod fish fillets are baked with a buttery cracker topping in the oven. The end result is a flaky, fresh, and delicious fish dinner that your family is sure to love! It is easy, simple, and makes for a delicious meatless comfort dish.
Provided by Amy Desrosiers
Categories Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Grease a baking dish with one tablespoon of melted butter and set aside.
- If fish is in large pieces, cut it into smaller portion sizes. Season cod fillets with salt and pepper on each side and place them in the baking dish.
- In a food processor, chop the Ritz crackers until a rough crumb is formed. You don't want them super fine, but processed enough to have some larger pieces.
- In a bowl, combine melted butter and crushed Ritz crackers.
- Sprinkle crumbs on top of the seasoned fish.
- Bake at 400°F for 25-30 minutes or until crackers are golden brown and fish is no longer opaque. It should be white, and flaky.
Nutrition Facts : ServingSize 1 portion, Calories 455 kcal, Carbohydrate 15 g, Protein 42 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 143 mg, Sodium 629 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g
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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