Baked cod with garlic & herb Ritz crumbs from Modern Comfort Food (page 125) by Ina Garten

  • garlic
  • lemons
  • parsley
  • Ritz crackers
  • panko breadcrumbs
  • Pinot grigio wine
  • cod fillets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 20, 2020

    Made again but couldn't find any thick white fish, so used salmon. Delicious that way too!

  • kateiscoooking on November 21, 2020

    I'm not a fan of any other buttery crackers so I used all panko. Otherwise followed the recipe. 5* for sure. The fish was cooked perfectly and the seasoning was spot on. Next time I'll make twice as much so we've got leftovers for fish sandwiches the next day!

  • stef on November 17, 2020

    I made this with ingredients on hand. Tilapia instead of cod, sage instead of parsley and dry vermouth instead of white wine. Otherwise used the rest of the ingredients in the recipe. It turned out delicious and fish was nice and flaky. A definite repeat.

  • Kag2020 on November 06, 2020

    Excellent flavor but try not to get too many crumbs in the sauce; the crumbs absorb the sauce and the panko really expands in the liquid. Also my cod was relatively thick and I needed an extra three minutes in the oven.

  • anya_sf on October 19, 2020

    Since I couldn't find fresh cod, I substituted Alaskan halibut. I was concerned about both the amount of salt and relatively long cooking time, especially since halibut dries out so easily, but I made sure to get very thick fish fillets and they turned out perfectly. The topping was super flavorful. Served over rice to soak up the sauce, but actually it was mostly absorbed by the crumbs that fell off the fish.

  • Lepa on October 18, 2020

    This is easy, flavorful and delicious. Be sure to give an extra squeeze of lemon before eating this fish, as it really makes the flavors pop. We ate it with the lemon potatoes from the book and it was an excellent combination.

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