Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
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.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
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Follow our simple recipe on baked cod. This Italian inspired wild cod recipe is a great way to jazz up your routine. Served with potatoes, green beans and wild caught cod topped with an almond and prosciutto crust, that can be traced back to a certified sustainable fishery, you can feel confident that you’re doing your bit for healthier oceans.
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To make your own baked fish, you will need the following ingredients:
4 MSC certified cod fillet steaks, weighing 225g each
1 cup plain breadcrumbs
20 almonds
50g prosciutto, baked until crispy
50g butter
50g pecorino cheese, grated
10 Gaeta olives, pitted
2 pimiento (cherry) peppers - fresh or from a jar
1/2 teaspoon dried chilli flakes
2 sprigs fresh thyme
1 sprig fresh rosemary
Salt & pepper- to taste
25g butter, melted (for greasing)
Method:
1. Preheat the oven to 200C.
2. In a food processor add the breadcrumbs, almonds, crispy prosciutto and butter. Mix for 15 seconds.
3. Then add the pecorino cheese, Gaeta olives, pimiento (cherry) peppers, chilli flakes, thyme and rosemary, and salt & pepper. Mix for 10 seconds.
4. Grease a baking tray with the melted butter.
5. Place the cod on the baking tray and spread the breadcrumb mix evenly over the fish.
6. Bake for 20-25 minutes depending on the thickness of the cod.
7. Serve hot with a warm green bean and cherry tomato salad, and sautéed new potatoes.
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