Gina's Fish + Ritz Cracker-Herb Crust: Reader Recipe Of The Week

Looking for weeknight inspiration? Fear not, Cooking with Courtney is bringing you Gina's go-to quick dinner recipe: a poached five-ingredient fish recipe with a Ritz cracker crust.

Have some time? Make it in the oven or fire up the grill. In a pinch? Head to the microwave. This recipe with lemon pepper and dried parsley is nothing if not flexible. She likes to serve with salad, steamed veggies and rice.

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Ingredients

• 4 cod, tilapia, sole, haddock or similar filets, fresh or thawed
• 1-2 Tablespoons olive oil or melted butter
• 15-20 Ritz or similar crackers, crushed
• 1/2 tsp lemon pepper
• 1/2 tsp dried parsley

Instructions

Microwave

1. Place dipped and dredged fillets in a microwave-safe baking dish.
2. Cover with microwave-safe plastic wrap or damp paper towel.
3. Microwave on high for 4 minutes. Thicker fillets may take a minute or two more.
4. Carefully remove plastic wrap. Steam is very hot.

Oven

1. Preheat oven to 400F.
2. Place 1 to 2 dipped and dredged filets on a piece of aluminum foil that is large enough to fold up and crimp to create an airtight packet.
3. Place packets on a baking sheet/cookie sheet.
4. Bake for 10 minutes.
5. Carefully open foil packets. Steam is very hot.

Barbecue

1. Place foil packets on barbecue grill, cook for 10 to 12 minutes, depending of heat of fire/gas.
2. Carefully open foil packets. Steam is very hot.
3. Let fish set for 5 minutes before serving.

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Whether you're new to cooking or a seasoned veteran (pun intended), we want to feature your recipe as a Cooking with Courtney Reader Recipe of the Week!

Use the form below to share your recipe. (Can't see the form? Click here or email your recipe to courtney.teague@patch.com)

Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

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