Easy Baked Flounder with Ritz Cracker Topping

Extreme close-up of a single baked fish fillet, the buttery Ritz cracker crust deeply golden and crunchy, topped with chopped parsley, resting in creamy pan sauce.

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Easy Baked Flounder with Ritz Cracker Topping

This baked fish with Ritz crackers is so simple, but the flavors and textures are absolute perfection! Delicate, flaky fish fillets are topped with seasoned buttery cracker crumbs, then baked with white wine until tender and juicy. It’s an easy one-pan seafood dinner that can be on your table in just 25 minutes!

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4

Calories: 305kcal

Author: Nicole Gaffney

Ingredients

1 ½ pounds white fish fillets such as fluke
1 sleeve Ritz crackers finely crushed (about 30 crackers or 1½ cups crushed)
5 tablespoons butter melted, plus more for greasing the dish
½ teaspoon garlic powder
1 teaspoon Old Bay seasoning
¼ cup dry white wine
1 tablespoon fresh parsley finely chopped, for finishing
black pepper freshly ground
lemon wedges for serving

Instructions

Preheat the oven to 400°F. Lightly grease a baking dish with butter.
Pat the fish fillets dry with paper towels, then arrange in a single layer in the baking dish. If the fillets are very thin, tuck the end pieces under to make it more even. Season lightly with salt and black pepper.
1 ½ pounds white fish fillets, black pepper
In a bowl, combine the crushed Ritz crackers, garlic powder, Old Bay seasoning, and melted butter, then mix until the crumbs are evenly coated.
1 sleeve Ritz crackers, ½ teaspoon garlic powder, 1 teaspoon Old Bay seasoning, 5 tablespoons butter
Spoon the cracker mixture evenly over each fillet and gently press so it adheres. Try your best to keep all of the cracker crumbs on top of the fish or else they will get soggy.
Pour the white wine into the bottom of the baking dish around the fish, not over the top.
¼ cup dry white wine
Bake until the fish is opaque and flakes easily and the topping is golden brown, about 15-20 minutes depending on thickness. If needed, broil for 1-2 minutes at the end to deepen the color.
Sprinkle with parsley, then serve immediately with lemon wedges on the side.
1 tablespoon fresh parsley , lemon wedges

Notes

If using a smaller baking dish, you may want to dial the liquid back to 2 tablespoons so that it doesn’t touch the topping. Less space around the fish means less room for liquid, and also means that less will evaporate as it cooks.
Use the skewer/butter knife method to test for doneness. Insert it into the thickest part of the fish. If it slides in easily, the fish is done, but if there's resistance, the fish needs a few more minutes.
If you don’t want to use wine, substitute 2 tablespoons of freshly squeezed lemon juice and 2 tablespoons of water.
Ritz crackers and Old Bay both contain salt, so the topping does not need additional seasoning. However, it’s still important to season the fish well on both sides.
If your oven has a convection setting, turn it on to achieve the crispiest topping.
The time it takes for the fish to cook will ultimately depend on the size and thickness of the fillets you're using. If using a thermometer, the internal temperature should reach 145°F at the thickest part.

Nutrition