Tender baked cod with Panko, lemon butter, and fresh tomato bruschetta. It’s such a light and refreshing combo of flavors that comes together quick and easy.
Crispy Baked Cod
If you’re looking for an easy, quick, and fresh way to feast on seafood this summer, well look no further. This baked cod with Panko is smothered in lemon garlic butter, topped with fresh tomato bruschetta, and finished off with a sprinkle of Panko parmesan topping.
It’s so flavorful, juicy, and tender. The sweetness of the bruschetta with crunchy Panko parmesan topping over cod is one of the best combinations of flavor. We love it over cooked brown rice or cauliflower rice, for a low-carb option.
Baked Cod with Panko and Parmesan
To make this baked cod with bruschetta, you need:
- Fresh cod
- Olive oil
- Fresh lemon juice
- Fresh basil
- Balsamic vinegar
- Spices – oregano, crushed red pepper
Can I Use Breadcrumbs Instead of Panko?
While Panko and regular breadcrumbs both create a crispy coating, they are different in texture. Panko is light, airy, and delicate in texture and that’s what it all comes down to.
For a crunchy topping, I would recommend Panko breadcrumbs. You can find Panko at just about any grocery store where regular breadcrumbs are sold. You can also make your own with just one ingredient!
What is a Good Substitute for Cod?
What I love about cod is that it’s mild tasting and fairly easy to find either at your local grocery store or seafood market. However, you can substitute cod for other mild-tasting fish, such as haddock, grouper, or mahi-mahi. Cook time will vary depending on the thickness of the fish.
How to Bake Cod with Panko Crumbs
There are three basic steps to making baked cod with Panko:
- Step 1: Preheat the oven to 425 F. Pat cod lightly with few sheets of paper towels and place into a casserole dish or parchment-lined baking sheet. Season all over with salt and pepper. Set aside.
- Step 2: Prepare the lemon butter, bruschetta, and crumb topping by combining ingredients in three separate bowls.
- Step 3: Spread the lemon butter over cod fillets, top with bruschetta, and crumb topping. Bake for 15-20 minutes or until the cod is cooked through.
How to Check if Cod is Cooked
First check the appearance of the cod. It should be opaque throughout. Raw cod has a translucent appearance that turns opaque during cooking. Next, poke the cod with a fork, it should flake easily.
Check the inside to make sure it is opaque and flaky. Keep in mind, fish continues to cook for a little while once you take it out. For best results, remove it from the oven just before it is cooked to your liking.
More Recipes with Cod That You Might Enjoy:
- Cod with Tomato and Herb Butter – five star recipe!
- Cod in Creamy Red Roasted Pepper Sauce – an oldie but such a goodie.
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Tender baked cod smothered in lemon butter, topped with fresh tomato bruschetta, and crispy Panko. It’s an easy and light one pan meal.
- 1 3/4 – 2 lbs. fresh cod, cut into 4-6 (6 – 8 oz.) portions
- Kosher salt and fresh black pepper
- 3 Tbsp. butter, softened at room temperature (not melted)
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 Tbsp. fresh lemon juice
- 2 ripe tomatoes on the vine, seeded + chopped
- 5 large basil leaves, thinly sliced
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 1 tsp. balsamic vinegar
- 1/4 cup Panko breadcrumbs, unseasoned
- 2 Tbsp. shredded Parmesan
- 1/4 tsp. dried oregano
- 1/4 tsp. crushed red pepper
- 1 Tbsp. olive oil
- Preheat the oven to 425 degrees F.
- Lightly pat dry the cod with few sheets of paper towels and season all over with salt and pepper, to taste. Place in a casserole dish or parchment lined baking sheet.
- Prepare the toppings: in a small bowl, combine the lemon butter ingredients. In another bowl, combine the bruschetta ingredients, and lastly, in another bowl, combine the crumb topping ingredients.
- Spoon the butter mixture over each cod fillet, spreading evenly on top and sides. Top with the bruschetta and sprinkle with the crumb topping.
- Bake for 15-20 minutes or until the cod is cooked through. Cook time will depend on the thickness of the cod. Cooked through cod should be opaque and flake easily with a fork. Undercooked cod resists flaking and is translucent.
- If using frozen cod, make sure to thaw out completely and pat dry thoroughly with few sheets of paper towels.
- Substitutions: haddock, grouper, or mahi mahi are all mild tasting fish that can be substituted for cod.
- I do not recommend using regular breadcrumbs. Panko has very unique airy + crunchy texture.
- We love to serve this cod over cooked brown rice or cauliflower rice for low-carb option.
Keywords: seafood, easy, summer