Easy Baked Cod with Ritz Cracker Topping

This is my go-to weeknight fish: flaky baked cod crowned with a ridiculously crunchy Ritz cracker topping. It feels fancy but is totally lazy—five minutes to prep, toss in the oven, and you get a golden, buttery crust that even my picky kid asks for seconds of. It’s bright with lemon, a little garlicky, and hits that comforty-but-light spot I crave after a long day.

My husband will text me from work asking if I’m making “the cracker fish” that night — no exaggeration. It became our accidental staple after I once forgot breadcrumbs and used whatever crackers were left on the counter. We both grimaced, then inhaled the entire pan. Now it’s practically his signature request for company dinners, and the kid picks off the topping like it’s a party snack. This recipe lives on the regular rotation because it’s fast, silly, and actually feels like you tried.

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I’ll be honest: the first time I used Ritz crackers I thought, “This is either genius or gross.” It was genius. The crumbs soak up butter just enough to brown but not go greasy. Quick tip from a previous fail — don’t bury the fish in crumbs like you’re making a casserole. A thin, even layer browns best. Also, I once swapped in lemon pepper for plain salt and ruined my kid’s palate for a week (too assertive), so I stick to simple salt, pepper, and lemon zest now.

Shopping Tips

– Seafood: Look for firm, translucent cod fillets with a mild smell; avoid anything slimy or overly fishy. Fresh or previously frozen both work — just thaw in the fridge if frozen.
– Crunch Extras: Ritz crackers are the classic for that buttery melt, but panko or saltine crumbs work too if you’re out. Crush them in a bag with a rolling pin for uneven, cozy crumbs.
– Dairy: Unsalted butter controls the salt level better; you can add salted if that’s all you have but taste the topping first.
– Fresh Herbs: Parsley is ideal for freshness; a little lemon zest lifts the whole thing—buy a lemon that’s firm and heavy for maximum juice.
– Fats & Oils: If using olive oil instead of some butter, pick a mild, light olive oil so it doesn’t overpower the crackers.

Prep Ahead Ideas

– Crush crackers, grate lemon zest, and mix the topping up to 24 hours ahead; store in an airtight container in the fridge.
– Pat fish dry and season it the night before, loosely covered; this lets the salt do a tiny bit of work without turning the fish mealy.
– If you’re making multiple fillets, portion them into individual containers or parchment-lined trays for quick assembly on busy nights.
– Keep melted butter in a small jar in the fridge for up to a day; warm briefly before using.

✔Time-Saving Tricks

– Buy pre-crushed cracker crumbs or use a food processor briefly to save the bag-and-bashing step.
– Bake on a parchment-lined sheet pan for easy cleanup and even browning.
– Use the broiler for the last 1–2 minutes if you want an extra-crispy top — watch it like a hawk.
– Frozen cod? Thaw in a cold-water bath (sealed bag) for 30–45 minutes while you prep the topping.
– Don’t rush letting the topping set for a minute after baking; it crisps as it cools.

✔Common Mistakes

– Overcooking the cod: it goes from tender to dry fast. If it flakes easily and is opaque, it’s done. Check earlier rather than later.
– Too-wet topping: if your crackers are drenched in butter, they get soggy instead of crunchy. Aim for crumbly, not soupy.
– Skimping on salt: cracker topping adds flavor but salt the fish lightly underneath so every bite tastes finished.
– Topping slide-off: pack the crumbs on gently; pressing too hard or too little can make them separate from the fillet when serving.
– I once skipped patting the fish dry and ended up steaming it in the pan — taste was fine, texture sad. Pat dry next time.

What to Serve It With

– Roasted asparagus or green beans with lemon — bright, easy, and quick.
– Fluffy lemon rice or herbed couscous to sop up buttery crumbs.
– Simple mixed greens with a light vinaigrette to cut through the richness.
– Crusty bread and butter for anyone who wants to double-down on carbs.

✔Tips & Mistakes

– Salt the fish before adding the topping; it seasons the fillet, not just the crumbs.
– If crumbs brown too fast, lower the temp and give it a few extra minutes.
– Use a silicone spatula to slide under fillets — the topping holds, and you can transfer without losing half the crust.
– Forgot butter? Olive oil works, but use a touch less.

✔Storage Tips

Leftovers keep in the fridge for 2–3 days in an airtight container. Reheat in a 350°F oven (or toaster oven) for 8–12 minutes to re-crisp the topping — microwave will make it sad and soggy. Cold is fine if you like chilled fish in salads or flakes over scrambled eggs for breakfast — no shame, I’ve done both.

✔Variations and Substitutions

– Panko + grated Parmesan gives a nuttier, extra-crunchy top.
– Swap cod for haddock, halibut, or thick salmon fillets; adjust cooking time for thicker fish.
– Gluten-free? Use GF crackers or crushed GF cornflakes.
– Dairy-free: use olive oil or vegan buttery spread; the topping won’t be exactly the same but still delicious.
– Add a teaspoon of Dijon or a sprinkle of paprika to the crumbs for a flavor twist.

Frequently Asked Questions

Easy Baked Cod with Ritz Cracker Topping

Flaky cod bakes under a crisp, buttery cracker crust with lemon, garlic, and parsley. A quick weeknight dinner with big flavor.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb cod fillets cut into 4 pieces
• ▢ 1 cup buttery round crackers, crushed
• ▢ 0.25 cup unsalted butter, melted
• ▢ 2 tbsp fresh parsley, finely chopped
• ▢ 2 tsp garlic, minced
• ▢ 1 tsp lemon zest
• ▢ 2 tbsp fresh lemon juice
• ▢ 1 tsp Dijon mustard optional, for tang
• ▢ 0.5 tsp paprika
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 1 tbsp olive oil for the pan

Instructions

Preparation Steps

• Preheat oven to 400°F. Lightly oil a baking dish with the olive oil.
• Pat the cod dry and place in the dish. Drizzle with lemon juice, then season with salt, pepper, and paprika.
• Combine crushed crackers, melted butter, garlic, parsley, lemon zest, and Dijon in a bowl until the crumbs are evenly moistened.
• Press the buttery crumb mixture onto the tops of the cod pieces, dividing evenly.
• Bake until the fish flakes easily and reaches 145°F, about 12–15 minutes depending on thickness.
• Broil 1–2 minutes to brown the topping, watching closely. Rest 2 minutes before serving.

Notes

Variation: Mix 2 tbsp finely grated Parmesan into the crumbs, or swap half the crackers for panko for extra crunch. Leftovers keep in the fridge up to 2 days; reheat at 325°F until warmed and crisped.

This recipe is an original creation inspired by classic Easy Baked Cod with Ritz Cracker Topping flavors. All ingredient ratios and instructions are independently developed.