📝 About This Recipe
This quintessential New England classic celebrates the delicate, pearly-white flakes of fresh Atlantic cod by pairing them with a golden, buttery crunch. A staple of coastal fish houses, the magic lies in the contrast between the silky, lemon-infused fish and the savory, salty snap of crushed Ritz crackers. It is a comforting, sophisticated, and foolproof dish that brings the soul of the Boston waterfront right to your dinner table.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Cod Fillets (cut into 4 equal portions, about 1-inch thick)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
- 2 tablespoons Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Signature Topping
- 1 sleeve Ritz Crackers (approximately 30-32 crackers)
- 6 tablespoons Unsalted Butter (melted)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Sweet Paprika (for color and a hint of warmth)
- 1 teaspoon Lemon Zest (from half a lemon)
Garnish and Serving
- 4 pieces Lemon Wedges (for serving)
- 1 tablespoon Fresh Chives (minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even browning of the cracker crust.
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2
Lightly grease a 9x13 inch ceramic or glass baking dish with a small amount of butter or non-stick spray.
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3
Pat the cod fillets thoroughly dry with paper towels. Removing excess moisture is crucial for preventing the fish from steaming and making the topping soggy.
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4
Arrange the fillets in the prepared baking dish, ensuring they aren't crowded. Season both sides lightly with kosher salt and black pepper.
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5
In a small bowl, whisk together the white wine and 1 tablespoon of lemon juice. Pour this mixture into the bottom of the dish around the fish, not directly over the top.
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6
Place the Ritz crackers in a large Ziploc bag and crush them by hand or with a rolling pin until you have coarse crumbs; avoid turning them into a fine powder.
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7
In a medium mixing bowl, combine the crushed crackers, melted butter, chopped parsley, garlic powder, paprika, and lemon zest. Stir until the crumbs are evenly coated and resemble wet sand.
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8
Generously mound the cracker mixture onto the top of each cod fillet, pressing down very gently so the topping adheres.
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9
Bake for 15 to 20 minutes. The exact time depends on the thickness of your fillets; the fish is done when it is opaque throughout and flakes easily with a fork.
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10
If the crackers aren't as golden as you'd like when the fish is cooked, turn on the broiler for the last 60 seconds, watching very closely to prevent burning.
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11
Remove the dish from the oven and let it rest for 2-3 minutes to allow the juices to redistribute.
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12
Garnish with fresh chives and serve immediately with lemon wedges on the side for an extra bright pop of acidity.
💡 Chef's Tips
Always use fresh cod if possible; if using frozen, thaw completely and squeeze out every drop of excess water before seasoning. Do not over-process the crackers; the 'rustic' larger chunks provide the best texture against the soft fish. If you don't have white wine, you can substitute with clam juice or chicken broth for a similar depth of flavor. Avoid overcooking! Cod goes from perfectly flaky to rubbery in a matter of two minutes; use an instant-read thermometer to pull the fish at 140°F. For a spicy kick, add a pinch of cayenne pepper or crushed red pepper flakes to the cracker mixture.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes to soak up the lemon-wine pan sauce. A side of steamed snap peas or roasted asparagus provides a vibrant, crunchy contrast. Pair with a crisp, chilled glass of Chardonnay or a light Sauvignon Blanc. For a true New England experience, serve with a side of classic coleslaw. A warm sourdough roll is perfect for cleaning the plate of any remaining buttery crumbs.