Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Side view baked cod with panko

Bruschetta Baked Cod with Panko

  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Italian

Description

Tender baked cod smothered in lemon butter, topped with fresh tomato bruschetta, and crispy Panko. It’s an easy and light one pan meal.


Ingredients

Scale
  • 1 3/42 lbs. fresh cod, cut into 4-6 (68 oz.) portions
  • Kosher salt and fresh black pepper

Lemon Butter

  • 3 Tbsp. butter, softened at room temperature (not melted)
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh lemon juice

Bruschetta

  • 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

Crumb Topping

  • 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

Instructions

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Spoon the butter mixture over each cod fillet, spreading evenly on top and sides. Top with the bruschetta and sprinkle with the crumb topping.
  5. 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.

Notes

  • 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