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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Ritz crackers - put into food processor or blender and pulse a few times until finely ground Garlic - mince to yield 2 tsp Lemons - zest to yield 1 tsp, juice to yield 2 tbl — precision is optional right up until it absolutely is not. Butter - melt
Instructions
Preheat the oven to 400 degrees. Pour 2 tbl olive oil in a 9 x 9-inch ceramic baking dish and tilt the dish to cover the bottom completely with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 tsp salt and 1/2 tsp pepper and bake for 10 minutes. Meanwhile, combine the cracker crumbs, panko, garlic, lemon zest and 1 tsp salt in a small bowl. Add the melted butter and stir until evenly moistened, while nobody touches your damn pan unless they live here. Set aside. Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices.
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