| Servings |
servings
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Ingredients
- good olive oil
- 6 to 8 4 ounces each Cod Fillets center-cut boneless skinless
- Kosher Salt
- Black Pepper freshly ground
- 1/2 cup Ritz Cracker Crumbs 15 crackers
- 1/3 cup Panko Japanese bread flakes
- 2 tablespoons Parsley minced fresh
- 2 teaspoons Garlic minced, 2 cloves
- 1 teaspoon Lemon Zest grated
- 3 tablespoons Unsalted Butter melted
- 1/4 cup dry white wine such as Pinot Grigio
- 2 tablespoons Lemon Juice freshly squeezed
- Lemon Wedges for serving
Ingredients
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Instructions
- Preheat the oven to 400 degrees.
- 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!)
- 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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