Baked Stuffed Cod with Buttery Ritz Crumbs

Why You’ll Love This Recipe

• Golden, buttery Ritz crumbs add crunch and flavor without fuss.
• Bright lemon zest and parsley keep the flaky cod light and fresh.
• Optional crab or shrimp stuffing turns a weeknight favorite into company-worthy fare.
• Complete plate: tender new potatoes and crisp-tender green beans built into the plan.

Grocery List

• Produce: 1 lemon, flat-leaf parsley, 1 lb baby new potatoes, 12 oz green beans, 1 small garlic clove (optional)
• Dairy: Unsalted butter
• Pantry: Ritz crackers, extra-virgin olive oil, Dijon mustard, mayonnaise, Old Bay or seafood seasoning, sweet paprika, kosher salt, black pepper; Seafood at the counter: 4 thick cod fillets, optional lump crab meat or small cooked shrimp

Full Ingredients

Cod and Buttery Ritz Crumb Topping

• 4 thick cod fillets (6 oz each, 1 to 1.5 inches thick), skinless if possible
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups finely crushed Ritz crackers (90 g)
• 5 tbsp unsalted butter, melted
• 1 tsp finely grated lemon zest
• 3 tbsp finely chopped flat-leaf parsley
• 1 small garlic clove, minced (optional)
• 1/2 tsp sweet paprika

Optional Crab or Shrimp Stuffing

• 6 oz lump crab meat or small cooked shrimp, chopped
• 2 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp finely crushed Ritz crackers (dry)
• 1/4 tsp Old Bay or seafood seasoning
• Pinch kosher salt and black pepper

Sides: Green Beans and New Potatoes

• 1 lb baby new potatoes
• 12 oz green beans, trimmed
• 1 tbsp unsalted butter (for potatoes)
• 1 tbsp extra-virgin olive oil (for beans)
• 1 tbsp chopped parsley (for potatoes)
• 1/2 tsp finely grated lemon zest (for beans)
• Kosher salt (for boiling water and seasoning)
• 1/4 tsp freshly ground black pepper

For Serving

• 1 lemon, cut into wedges
• Additional chopped parsley (optional garnish)

Step-by-Step Instructions

Step 1: Preheat and start the potatoes

Position a rack in the center of the oven and preheat to 400°F (205°C). Bring a large pot of well-salted water to a boil (about 1 tbsp salt per 2 quarts of water). Add the new potatoes and reduce to a lively simmer. Cook 12–15 minutes, until a knife slides in with little resistance. Drain, return to the warm pot, and cover. Do not add butter yet; you will finish them just before serving.

Step 2: Make the buttery Ritz crumbs

In a bowl, measure 1 1/2 cups finely crushed Ritz crumbs. If you plan to make the seafood stuffing, remove 2 tbsp of these dry crumbs and set aside for Step 3. To the remaining crumbs, add the melted butter, lemon zest, chopped parsley, garlic (if using), and paprika. Stir until evenly moistened and clumpy. If the mixture looks dry, add 1 more tablespoon melted butter.

Step 3: Mix the optional crab or shrimp stuffing

In a small bowl, combine the crab or chopped cooked shrimp with mayonnaise, Dijon, lemon juice, the reserved 2 tbsp dry cracker crumbs, Old Bay, and a pinch each of salt and pepper. The mixture should be moist but not runny; add an extra teaspoon of cracker crumbs if it needs more body. Refrigerate while you prep the fish.

Step 4: Season and prepare the cod

Pat the cod fillets very dry with paper towels and place them on a parchment-lined, lightly oiled baking sheet or in a shallow baking dish. Season the tops and sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. If stuffing, use a sharp knife to cut a lengthwise pocket along the thickest side of each fillet, stopping about 1/2 inch from the edges. Spoon 2–3 tbsp filling into each pocket without overfilling; wipe away any drips for neat edges.

Step 5: Top with crumbs and bake

Mound the buttery Ritz crumb mixture evenly over the top of each fillet, pressing gently so it adheres in a cohesive layer about 1/4 inch thick. Bake at 400°F (205°C) for 14–18 minutes, depending on thickness, until the crumbs are golden and the fish flakes easily or registers 145°F (63°C) in the center. For deeper color, switch to broil for the last 30–60 seconds, watching closely. Let rest 2 minutes.

Step 6: Steam the green beans

While the fish bakes, steam the green beans. Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Add beans, cover, and steam 4–5 minutes until crisp-tender and bright green. Drain well, then toss with 1 tbsp olive oil, 1/2 tsp lemon zest, a pinch of salt, and black pepper.

Step 7: Finish the potatoes and plate

Add 1 tbsp butter and 1 tbsp chopped parsley to the warm potatoes; toss to coat and season to taste with salt and pepper. Plate a cod fillet with a handful of green beans and a few potatoes. Garnish with extra parsley and lemon wedges. Squeeze lemon over the fish just before eating to wake up the buttery crumbs.

Pro Tips

• Choose thick, center-cut cod loins for even cooking and easy stuffing.
• Ritz crackers are salty; season the fish lightly and taste the crumb mixture before adding more salt.
• For perfectly flaky fish, start checking doneness at 12 minutes; remove at 140°F and let carryover heat finish to 145°F.
• If using shrimp in the stuffing, chop it small so the filling packs neatly into the pocket.
• Parchment or a lightly oiled baking dish keeps the crumbs intact and makes cleanup easy.

Variations

• Parmesan-Herb: Add 1/4 cup finely grated Parmesan to the crumb mix and swap paprika for a pinch of dried thyme.
• Spicy Smoky: Use 1/2 tsp smoked paprika and 1/8 tsp cayenne in the crumbs; finish with a squeeze of lemon-lime.
• Fish Swap: Substitute haddock, hake, or pollock. Adjust bake time to thickness.

Storage & Make-Ahead

Best served fresh. Refrigerate leftovers in an airtight container for up to 2 days. Reheat at 275°F (135°C) for 10–12 minutes, then broil briefly to re-crisp the crumbs. The crumb topping will soften slightly. The buttery crumb mixture can be made 2 days ahead and refrigerated; bring to room temp before using. Seafood stuffing is best mixed the day you bake. You can parboil potatoes up to 24 hours ahead (8–10 minutes), cool, and refrigerate; finish with butter and parsley just before serving. Freezing is not recommended once assembled, as the crumbs can turn soggy.

Nutrition (per serving)

Approximate without seafood stuffing: 550 calories; 42 g carbs; 24 g fat; 36 g protein; 4 g fiber; 850 mg sodium. With optional crab/shrimp stuffing: about 640 calories; 44 g carbs; 30 g fat; 42 g protein.