When I think of memories with my dad, one that often comes to mind is fishing. 

My dad would pack us up and take us all as kids either to a local pond, his hunting camp, the river, or on occasion the Eldred Preserve’s trout hatchery.

 It didn’t matter which season either. He would have us bundled up in head-to-toe gear to take us all ice fishing with his childhood buddies. 

He knew (and still knows) all the best places, and some of my favorite memories were going out on the ice or in a row boat with my dad. I pride myself in knowing how to cast a line and hook a fish.

One memorable experience was after a long day of fishing, my dad had us cook up the fish to eat for dinner. That didn’t go over very well... I didn’t have the palate at 5 that I do now. 

This Father’s Day I’m making a light fish dish inspired by Ina Garten, to honor my dad. 

I really enjoy cod, because it doesn’t have an intense fishy flavor and is a real crowd pleaser.  With a hint of lemon and optional white wine, this dish creates a lovely sauce in the bottom of the pan and is extremely simple to make. I’d suggest using a 9x9 baking dish that is small enough to just fit the fish, so you’ll have a nice pan sauce. If you’re not big into the taste of fish but want all their health benefits, I’d suggest trying cod. 

You will need:

4 skinless cod fillets (6-8 oz each)

2 tbsp quality olive oil

Kosher salt and pepper

½ cup Ritz cracker crumbs (place in food processor and pulse until finely ground)

1/3 cup panko (Japanese bread crumbs)

2 tbsps minced fresh parsley

2 teaspoons minced garlic

1 teaspoon grated lemon zest 

2 tbsp fresh lemon juice

3 tbsps unsalted butter melted

¼ cup dry white wine

Lemon wedges for serving 

Begin by preheating your oven to 400 degrees. Pour 2 tbsp olive oil into a baking dish and coat the bottom of the pan with oil. Place the fish fillets into the dish and coat both sides of the fish in oil. Sprinkle the fish with salt and fresh cracked pepper and bake for 10 minutes. 

While it is cooking combine cracker crumbs, panko, parsley, garlic, lemon zest and a sprinkle of salt into a small bowl. Add in your melted butter and stir and set aside.

Remove your fish from the oven and pour your wine and lemon juice directly onto the fillets (anything that spills over will create a lovely sauce!) Pat the crumb mixture evenly onto the fillets, pressing them gently to adhere.

Return the pan to the oven for 12 minutes, until the fillets are just cooked through. Sprinkle with salt and serve hot with the pan juices and lemon wedges. 

I will be making this for my dad this Sunday paired with some roasted spring vegetables. Happy Father’s Day to all the amazing dads out there!