Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
338,608
Published 2022-04-11
Subscribe to #discoveryplus to stream more of #BarefootContessa: discoverypl.us/2NeKVgd
Get the recipe ▶ foodtv.com/3jdUpVQ
Subscribe to Food Network ▶ foodtv.com/YouTube
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: foodtv.com/FNKApp
▶ WEBSITE: www.foodnetwork.com/
▶ FULL EPISODES: watch.foodnetwork.com/
▶ FACEBOOK: www.facebook.com/FoodNetwork
▶ INSTAGRAM: www.instagram.com/FoodNetwork
▶ TWITTER: twitter.com/FoodNetwork
#InaGarten #BarefootContessa #FoodNetwork #BakedCod
Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
• Ina Garten's Baked Cod with Garlic an... …
All Comments (21)
-
I really appreciate how Ina moves along..she's NOT BORING us with taking forever!
-
My mom used to make this recipe all the time. She would serve it with sautéed fennel and onions with garlic and maple roasted carrots and a side salad. It was one of my favorite meals growing up.
-
Center cut is very expensive if you have a family. You can get the same results by folding the tail underneath for even cooking.
-
Ina is the best. I mean I miss the old emeril live episodes, but ina is so straight to the point its refreshing. Everyone wants to tell you their life story just to see how many eggs are in a recipe these days. Its annoying. Thank you Ina!
-
Ina is so good with cooking.Anything that Ina cooks is impressive when it’s all done and ready to serve.
-
Ina, I SO enjoy all of your videos~ thank you for many years of great food, amazing gardens, and wonderful company!
-
Add a little Worcestershire sauce (1-2 tsp) and adjust the Ritz-to-melted butter balance so that the mixture can be pressed together and this makes a fabulous topping for baked stuff shrimp. I've used this for decades, adapted from an original recipe from a long-gone restaurant on Cape Cod. I sometimes add a little Old Bay seasoning for a little extra zing. You can also stuff roll-ups of flounder or sole with this dressing. Make it extra-special with small pieces of raw shrimp folded into the dressing before stuffing the fish. Serve with a bechamel sauce for something worthy of an anniversary dinner or other celebration. Never fails!
-
This tastes superb and is quick, easy, not too costly, and healthy to serve. Terrific recipe.
-
That looks so good and so simple to make that I could almost remember it without writing it down!
-
Tonight, New Year's eve day searching for a cod dinner recipe. Went to Food Network, found Ina's recipe and prepared this. Oh my, this is completely delicious. It will surely become a go to meal at our home. Many generous thanks.
-
I made this tonight for dinner, it came out amazing. My personal preference would to be cut the garlic in half next time I make it. But what an easy recipe! Yum.
-
I’ve made this dish multiple times! It’s a staple fish dish in our home! Thanks Ina ♥️♥️
-
Hello Ina Garten and Geffory good to see a new video. I have been watching Barefoot Contessa since the beginning. Love Ina from a huge viewer in Toronto Ontario Canada
-
Amazing recipe just amazing I wanna give this a try and have it because I love my fish
-
Looks delicious. It will be my Good Friday dinner
-
I love baked fish and I'm guessing this topping would be delicious on most varieties.
-
Looks delicious I love that fish the preparation and ingredients simple to prepare my dear friend I will prepare some thanks for sharing let's keep cooking 🔪😊
-
Hi Ina You are such a great cook! That fish looks soooo delicious
-
I hit the like button when you added the Wine.
-
You rock madame. And you have done so beautifully by your craft.
