Ina Garten Baked Cod with Ritz Crackers

Ina Garten’s Baked Cod with Ritz Crackers is a cozy, classic seafood recipe that combines tender, flaky cod with a golden, buttery Ritz cracker topping. This simple dish is the perfect mix of comforting and elegant—just the kind of recipe you’d expect from the Barefoot Contessa.

What Is Ina Garten’s Baked Cod with Ritz Crackers?

This baked cod dish features thick white fish fillets topped with a savory mixture of crushed Ritz crackers, butter, and herbs. As the fish bakes, the topping turns golden and crisp while the cod stays moist and flaky underneath. It’s a timeless New England-style preparation with Ina’s elevated touch.

Reasons to Try Ina Garten’s Baked Cod with Ritz Crackers

• Easy and approachable – No complex steps or techniques
• Ready in 30 minutes – Perfect for busy weeknights
• Deliciously crisp topping – Ritz crackers create a buttery crunch
• Family-friendly – Mild flavors and flaky fish appeal to all ages
• Elegant presentation – Great for dinner parties
• Versatile side pairings – Works with rice, salad, or veggies
• Minimal cleanup – Just one baking dish and a bowl

Ingredients Needed to Make Ina Garten’s Baked Cod with Ritz Crackers

• 4 (6-ounce) cod fillets
• 1 sleeve Ritz crackers (about 30), crushed
• 4 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder (or 1 clove garlic, minced)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Kosher salt and black pepper, to taste
• Lemon wedges, for serving

Instructions to Prepare Ina Garten Baked Cod with Ritz Crackers

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to fit the fillets in a single layer.

Step 2: Prepare the cracker topping

In a medium bowl, combine crushed Ritz crackers, melted butter, parsley, garlic powder, lemon zest, and lemon juice. Mix until well combined and crumbly.

Step 3: Season the cod fillets

Pat the cod dry with paper towels. Place the fillets in the baking dish and season both sides with salt and black pepper.

Step 4: Add the topping

Spoon the cracker mixture evenly over each cod fillet, pressing lightly to adhere.

Step 5: Bake until golden

Bake uncovered for 12–15 minutes, depending on the thickness of your fish, until the cod is opaque and flakes easily with a fork and the topping is golden brown.

Step 6: Serve hot

Transfer to plates, garnish with lemon wedges, and serve immediately.

What Goes Well With Ina Garten’s Baked Cod with Ritz Crackers

• Steamed green beans or asparagus – Light and crisp vegetables
• Creamy mashed potatoes or herbed rice – For a comforting base
• Lemon vinaigrette-dressed salad – Bright and acidic contrast
• Garlic roasted broccoli or Brussels sprouts – Adds earthiness
• Crisp white wine like Chardonnay or Pinot Grigio – Perfect pairing
• Dinner rolls or cornbread – Soak up any buttery juices
• Coleslaw or a cucumber salad – Adds a refreshing bite

Key Tips for Making Ina Garten’s Baked Cod with Ritz Crackers

• Use thick cod fillets – They hold moisture better
• Crush crackers evenly – A food processor makes it easy
• Don’t skip lemon zest – It adds essential brightness
• Press topping gently onto fish – Helps it stay in place while baking
• Bake until just done – Overcooked cod becomes dry quickly
• Let rest for 2 minutes before serving – Helps juices settle
• Broil briefly if needed – To crisp up the top further

Creative Variations of Ina Garten’s Baked Cod with Ritz Crackers

• Add grated Parmesan to the topping – For richness and umami
• Mix in chopped fresh herbs like dill or chives – Adds freshness
• Use garlic butter instead of plain butter – For deeper flavor
• Swap in panko for a lighter topping – Still crunchy, less rich
• Top with thin tomato slices before baking – Moistens and adds sweetness
• Include Dijon mustard under the crust – Adds a subtle tang
• Try with haddock or halibut – Works well with other white fish

Storage Guidelines for Ina Garten Baked Cod with Ritz Crackers

• Store leftovers in an airtight container – Refrigerate for up to 2 days
• Keep topping as intact as possible – Helps preserve texture
• Cool before sealing – Prevents condensation
• Do not freeze baked fish – Texture and topping may suffer

Reheating Tips for Ina Garten’s Baked Cod with Ritz Crackers

• Oven: 300°F for 8–10 minutes – Best for maintaining crisp topping
• Air fryer: 320°F for 4–5 minutes – Quick and effective
• Microwave not recommended – Softens the cracker crust
• Add a drizzle of lemon or melted butter after reheating – Refreshes flavors
• Reheat uncovered – To avoid steaming the topping

Nutritional Value (per serving, approx.)

• Calories: 420
• Protein: 34g
• Carbohydrates: 18g
• Fat: 24g
• Fiber: 1g
• Sugar: 2g
• Sodium: 540mg

A comforting seafood main that’s light, flavorful, and satisfying.

FAQs

Can I use frozen cod for Ina Garten’s baked cod recipe?

Yes, but be sure to thaw it completely and pat it dry before baking to prevent excess moisture from affecting the cracker topping.

Why use Ritz crackers for baked cod?

Ritz crackers add a buttery, crisp texture and rich flavor that complements the mild cod without overpowering it.

How do I keep the Ritz cracker topping crispy?

Bake the cod uncovered and avoid adding too much moisture. For extra crispness, broil for the last 1–2 minutes.

What other fish can I use instead of cod?

You can substitute haddock, halibut, or pollock. Any mild, white, flaky fish works well with the Ritz cracker topping.

Wrapping Up

Ina Garten’s Baked Cod with Ritz Crackers is proof that simple ingredients can come together to create something truly special. With tender cod and a buttery, golden crust, this recipe is both cozy and elegant—perfect for a weeknight dinner or casual entertaining. Quick, flavorful, and family-approved, it’s a seafood staple worth bookmarking.

Other Ina Garten Recipes

• Ina Garten Roasted Tomatoes with Basil
• Ina Garten’s Roasted Tomato Soup
• Ina Garten Cod With Mustard Sauce
• Ina Garten Chicken Parmesan with Arugula
• Ina Garten Chocolate Sauce
• Ina Garten Cheese Straws

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