Baked White Fish with Ritz Cracker Topping
This easy baked white fish dinner recipe, topped with crunchy cracker crumbs, is a New England classic.
By Yankee Magazine|Jan 10 2024|
Baked White Fish with Ritz Cracker Topping
Photo Credit: Photo and styling by Liz NeilyLesser-known white fish like redfish, grey sole, tilapia, hake, black sea bass, and butterfish are some of the most sustainable species around. Whereas salmon, cod, haddock, lobster, tuna, and scallops dominate most seafood counters and with premium prices to match, white fish is abundant and affordable and helps keep the local fishing industry afloat. One of the most delicious ways to enjoy this plentiful fish is the iconic New England baked fish with Ritz cracker topping. Here’s our favorite way to prepare it.
Yield:
4
Ingredients
4 white fish filets, such as tilapia, hake, sole, or redfish
6 tablespoons salted butter, melted, divided
1 cup crushed Ritz or similar buttery crackers
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced parsley or 1 teaspoon fresh thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Lemon wedges and minced parsley or thyme sprigs, for garnish
Instructions
Preheat your oven to 400°F and set a rack to the second-from-top position. Line a rimmed baking sheet with parchment paper.
Arrange filets on the paper. Pat dry. Pour 2 tablespoons butter over all.
In a small bowl, stir together the cracker crumbs, 4 tablespoons butter, lemon juice, parsley or thyme, garlic powder, onion powder, salt, and pepper. Generously top the filets with this mixture.
Put the fish into the oven and roast until the topping is browned and the flesh is flaky, 8 to 15 minutes, depending on the thickness of the filets (as a general rule, you bake fish at this temperature for 10 minutes per inch of thickness). Just before serving, squeeze lemon over the fish. Garnish with parsley or thyme sprigs and serve hot.
Notes
The amount of topping in this recipe is calibrated for small or medium filets. If you are working with large cod filets or halibut steaks, double it.
A note on cooking times: This recipe can be used with everything from thin sole filets to thick halibut steaks. As a result, the cooking time can vary by 10 minutes or more. You’ll need to get in there to test for doneness: Check the fish at the thickest point, and if it flakes easily and is opaque rather than translucent, it’s done.
