Ritz-Crusted Baked Cod

Ingredients

• 680 g (1½ pounds)fresh cod fillets, cut into portions
• 30 g (½ cup)plain panko breadcrumbs
• 25 g (¼ cup)crushed Ritz crackers
• 28 g (2 tablespoons)unsalted butter, melted
• 15 ml (1 tablespoon)extra virgin olive oil
• 4 g (1 tablespoon)fresh parsley, finely chopped
• 1 clovegarlic, finely minced
• ½ teaspoonpaprika
• juice of ½ lemonlemon
• to tastekosher salt
• to tastefreshly ground black pepper
• as neededlemon wedges, for serving

Instructions

1. 1

   Season the cod

   Pat the cod completely dry with paper towels. Season lightly with kosher salt and freshly ground black pepper, then drizzle the lemon juice evenly over the fillets.

2. 2

   Mix the topping

   In a bowl, combine the panko, crushed Ritz crackers, melted butter, olive oil, minced garlic, chopped parsley and paprika. Toss until the crumbs are evenly moistened but still crumbly.

3. 3

   Heat the oven

   Preheat the oven to 200°C (400°F). Lightly grease a baking dish and arrange the cod portions with space between them.

4. 4

   Top and bake

   Press the breadcrumb mixture firmly onto the top of each fillet. Bake uncovered for 15–18 minutes, until the crust is golden and the fish flakes cleanly at its thickest point.

5. 5

   Garnish and serve

   Finish with additional chopped parsley and serve immediately with lemon wedges.

What is Ritz-crusted baked cod?

This American-style baked fish pairs mild cod with a savoury, crisp topping made from panko and crushed Ritz crackers. The cracker crumbs add a buttery note, while panko helps keep the coating light and coarse.

Lemon juice, parsley, garlic and paprika bring freshness and gentle seasoning without masking the fish. Baking the portions with space around them helps the topping brown while the cod cooks through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 26g protein, 15g carbs, 16g fat.

The cod supplies most of the protein, while panko and Ritz crackers provide much of the carbohydrate. Butter and olive oil contribute most of the fat. Pair a portion with plenty of vegetables and a moderate serving of potatoes or rice for a balanced plate.

Choosing and preparing the cod

Fresh cod: choose portions of similar thickness so they are more likely to finish cooking at the same time. If using previously frozen cod, thaw it fully and drain away excess liquid.

Dry surface: pat each portion thoroughly before seasoning. A dry surface helps the topping adhere and reduces excess moisture in the baking dish.

Making the crumb topping

Panko and crackers: panko gives the crust an open, crunchy texture, while the crushed crackers contribute richness and flavour. Keep the cracker pieces small enough to mix evenly with the panko.

Butter and oil: toss the crumbs until evenly moistened, rather than letting them become a paste. Press the mixture onto the fish so it stays in place during baking.

Getting the fish just right

Spacing: leave room between the portions so heat can circulate around them. Crowding the dish can make the fish release moisture into the crumbs.

Doneness: check the thickest part of a fillet at the end of the stated baking time. It should flake cleanly, and the topping should be golden; thinner pieces may finish sooner.

Timing the bake

Oven heat: let the oven reach 200°C (400°F) before adding the dish, so the crust begins to cook promptly. The recipe allows 15–18 minutes, with thickness affecting the exact timing.

Serve promptly: the crumb topping is at its crispest straight from the oven. Have the lemon wedges and any side dishes ready before the cod finishes baking.

What to serve with it

Fresh sides: green beans, peas or a crisp salad make a light contrast to the buttery crumb. A squeeze of lemon just before eating sharpens the flavours.

Heartier sides: serve with boiled new potatoes, rice or roasted vegetables to make a more filling plate. Choose a simple side so the crisp fish remains the focus.

Recipe notes & tips

• Cut the cod into portions of similar thickness for more even cooking.
• Crush the Ritz crackers finely so they blend into the topping.
• Mix the crumb topping just before baking to keep its texture loose.
• Press the crumbs onto the fish in an even layer without packing them too densely.
• Check the thickest piece near the end of the baking time to avoid overcooking.
• Serve lemon wedges at the table so everyone can add them to taste.

Variations

• Add a little heat: mix a pinch of cayenne into the crumbs.
• Use another herb: swap some of the parsley for finely chopped dill.
• Add lemon zest: stir a little finely grated zest into the topping for extra citrus aroma.
• Try another white fish: use haddock in place of cod and check it for doneness as it bakes.
• Make it cheesier: add a small handful of finely grated Parmesan to the crumb mixture.

Common mistakes to avoid

• Wet fish: excess moisture can loosen the coating; pat the portions thoroughly dry.
• Uneven portions: pieces of very different thicknesses cook at different rates; cut them as evenly as practical.
• Loose topping: crumbs can slide off if not pressed on; gently press them onto each fillet.
• Crowded dish: fish may steam and the crust can soften; leave space between portions.
• Overbaking: cod can turn dry; check the thickest part from 15 minutes onwards.
• Waiting too long to serve: the crust loses crispness as it sits; bring it to the table soon after baking.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an oven at 180°C until hot; the topping may soften, and microwaving can make it less crisp.

Frequently asked questions