Trust Ina Garten (and her Modern Comfort Food cookbook), to show us a recipe that takes mere minutes to whip up but is tasty enough (and fancy enough!) for company! or a weeknight just for the heck of it! We enjoyed ours with some quinoa and roasted green beans, and we really did tuck into this on a weeknight – enjoy!
4 to 6 pieces of cod, 6 to 8 oz. each and all a similar thickness
good olive oil, kosher salt and freshly ground pepper
15 Ritz crackers ground into crumbs – this will make about a half cup
1/3 c. panko AND 2 T. chopped fresh parsley AND 2 cloves of garlic, minced
1 t. EACH lemon zest AND kosher salt
3 T. butter, melted
1/4 c. dry white wine AND 2 T. freshly squeezed lemon juice
Preheat the oven to 400 and rub some olive oil in a casserole of your choice that will hold the amount of fish that you wish to bake. Tuck the fillets into the prepped casserole, turn them as needed to make sure they are lightly oiled all over and then generously and evenly sprinkle with salt and freshly ground pepper. Bake for 10 minutes.
As the cod is baking, combine the Ritz crumbs, panko, parsley, garlic, zest and salt in a small bowl and then drizzle in the melted butter and mix well.
Remove the fish from the oven after the 10 minutes and pour both the wine and lemon juice directly over the fillets. Pat and mound the crumb mix evenly on top of each piece of cod, using all of the crumbs, and definitely don’t worry if some of the mix falls into the sauce. Bake for another 12 minutes or until an instant thermometer shows 140 to 145 degrees in the thickest portion of each piece.
Serve as you wish, lemon wedges are a great idea!, but having a side that can soak up some of the sauce is highly recommended.