Ina Garten Baked Cod With Panko

Barefoot Contessa Baked Cod With Panko is one of her best fish recipes to make, prepared with olive oil, cod fillets, Ritz cracker crumbs, panko, minced parsley, and minced garlic. It takes around 30 minutes to prepare, bake, and serve. Serve your Baked Cod With Panko with Orzo Salad, Mango Salsa, and Risotto Cakes.

To make this Baked Cod With Panko, Ina starts by preheating the oven to 400°F and greasing a 9 x 9-inch ceramic baking dish with olive oil. She places the cod fillets in the dish, seasons them with salt and pepper, and bakes for 10 minutes. While the cod is baking, she prepares a crumb mixture using Ritz cracker crumbs, panko, parsley, and garlic, which she moistens with melted butter. After the initial bake, she pours white wine and lemon juice over the cod, tops the fillets with the crumb mixture, and bakes for an additional 12 minutes.

Ina Garten Baked Cod With Panko Ingredients

• 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)
• 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
• Lemon wedges, for serving

How To Make Ina Garten Baked Cod With Panko

1. Preheat and Prepare Dish: Preheat your oven to 400°F. Pour 2 tablespoons of olive oil into a 9 x 9-inch ceramic baking dish and tilt it to coat the bottom.
2. Season and Bake Cod: Place the cod fillets in the dish, coating both sides with the olive oil. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Bake for 10 minutes.
3. Prepare Crumb Mixture: While the cod is baking, mix together Ritz cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon of salt. Add the melted butter and mix until it’s evenly moistened.
4. Add Wine and Lemon Juice: Take the cod out of the oven and pour the white wine and lemon juice directly onto the fillets.
5. Apply Crumb Mixture and Bake: Pat the crumb mixture evenly onto the fillets, pressing gently. Return the dish to the oven and bake for another 12 minutes, or until the fish is cooked through.

What To Serve With Baked Cod With Panko

A side of steamed vegetables like asparagus or green beans pairs well with baked cod. You can also serve it with a light salad or starch like garlic mashed potatoes or rice pilaf for a complete meal.

How To Store Baked Cod With Panko

In The Fridge:

To store the baked cod in the fridge, let it cool to room temperature first. Place the cooled fillets in an airtight container and store them in the refrigerator for up to 2 days.

In The Freezer:

For longer storage, place the cooled baked cod fillets in a freezer-safe, airtight container. You can store them in the freezer for up to 1 month. Make sure to label the container with the date for future reference.

How To Reheat Baked Cod With Panko

To reheat the baked cod, preheat your oven to 350°F. Place the cod fillets on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the crispiness of the panko crust.

Try More Ina Garten Recipes:

• Barefoot Contessa Sirloin Tip Roast
• Barefoot Contessa Lemon Scones
• Ina Garten Lemon Zucchini Bread