The Pantry Ingredient That Will Make Baked Fish 10x Better

Lent is here, and for many people that means eating less meat and more seafood. While I didn’t always love fish growing up, I’ve found that the right preparation makes all the difference. One dish that always delivers is a perfectly baked, stuffed fish with a crispy, buttery topping. And the secret ingredient that takes it over the top is one you probably already have in your pantry.

Dried breadcrumbs or crispy Japanese Panko breadcrumbs are often used in stuffed seafood dishes, but if you don't have those on hand, there's an even easier way to make a delicious piece of baked and breaded fish. Whether you’re trying to introduce more seafood into your family’s diet or just looking for a great new dish for Lent, this recipe, shared by cookbook author and content creator Diane Morrisey (@dianemorrisey), is a must-try.

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Why You Should Use Crackers in Your Baked Fish Recipes

Baked breaded fish is super comforting because you have the combination of tender fish with a crispy topping. And as much as we love fried fish, making it at home can be a real mess. Baking it with a crispy topping gives you the contrast you love about fried fish without all the hassle.

Using Ritz crackers or even saltines for the breading is so easy because you probably already have them in the cabinet. Both options are crispy and have a neutral enough flavor that they won't overpower the delicate fish. They also absorb just the right amount of butter to create a rich, flavorful, crispy bite.

I almost always have a sleeve of saltines or Ritz available, which means I can whip up this recipe anytime without needing a special grocery run. This trick is a old-school classic, but if your parents or grandparents didn't make this fish this way you're in for a treat. As Morrisey said as she crushed some Ritz crackers in a Ziploc bag, "If you know you know."

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How to Make Crab-Stuffed Flounder with a Cracker Crust

Morrisey takes the classic baked fish up a notch (or three) by stuffing flounder with crab and a Ritz cracker crust. You can grab the full recipe on her Instagram page, but you'll need crabmeat, a stalk of diced celery, a diced shallot, butter, crushed Ritz crackers, chopped parsley, the zest of one lemon, lemon juice, salt and pepper, paprika, chili flakes, fish fillets, panko crumbs, olive oil and chopped parsley for garnish.

Preheat the oven to 400° and lightly grease a baking dish with cooking spray or butter.

In a skillet, melt some butter over medium heat and sauté the shallots and celery until softened. Remove them from the heat and stir in the crabmeat, lemon zest, lemon juice, parsley, crushed crackers, chili flakes, salt and pepper. Mix until well combined.

Lay the flounder fillets flat on a work surface with the smooth side facing up. Divide the crab mixture evenly among the fillets and roll each fillet around the filling. Place them seam-side down in the prepared baking dish. If there’s extra filling, simply scatter it around the rolled fish—you don't want to waste that! Season the fish with salt, pepper and paprika.

In a small bowl, combine the cracker crumbs with the olive oil and sprinkle them evenly over the fish. Melt more butter and drizzle it over the top. Bake until the fish is cooked through and the top is golden brown, which should take about 20 minutes. Serve the fish with a squeeze of fresh lemon juice and sprinkle with chopped parsley before serving.

This dish isn’t just great for Lent—it’s a winner all year long! Whether you’re making a special seafood dinner for the family or just want a simple, delicious way to enjoy fish, this crab-stuffed flounder with cracker crust is a must.

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