Barefoot Contessa's Baked Cod with Garlic & Herb Ritz Crumbs

Barefoot Contessa's Baked Cod with Garlic & Herb Ritz Crumbs

  • 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) You can use GF crackers as well.
  • 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
  • 2 tablespoons Cofo Provisions Marine Collagen - Lemon
  • Lemon wedges, for serving

Preheat the oven to 400 degrees.

Pour 2 tablespoons olive oil in a 9x9-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 1½ teaspoons salt and ½ 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.

Whisk together with a frother, wine, lemon juice and 2 tablespoons Cofo Provisions Lemon until blended. 

Remove the fish from the oven and pour the wine and lemon juice mixture 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 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.