Ritz-y Baked Fish Recipe - The Washington Post

Publish date: 2024-07-31
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Who can resist the buttery taste of Ritz crackers? This goes great with coleslaw and baked potatoes or with rice pilaf and simply cooked vegetables.

Serve with lemon wedges for squeezing over.

The cracker topping can be made up to 3 days in advance (store in a covered container in the refrigerator) and then top the fish right before baking.

From cookbook author Julia Turshen.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 20 mins| Total: 35 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 425 degrees. Line a large rimmed baking sheet with parchment paper.

  • Step 2

    In a food processor, combine the cracker pieces, garlic, parsley, lemon juice, butter, salt and paprika, and pulse until the mixture resembles wet sand. (If you don’t have a food processor, place the crackers in a sealed plastic bag and crush them with a rolling pin. Melt the butter and mix everything together in a bowl).

  • Step 3

    Place the fish fillets on the baking sheet. Wet your hands, then pat equal portions of the cracker mixture into an even layer on top of each piece of fish (wetting your hands makes the spreading easier).

  • Step 4

    Roast for about 15 minutes, or until the cracker mixture is light golden brown and the fish barely flakes when you nudge it with a fork. Serve right away.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author Julia Turshen.

    Tested by Jacob Brogan.

    Published June 30, 2019

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