Bacalhau com panko (bacalhau assado com farinha de rosca)

Ingredientes

• 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

Modo de preparo

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Lightly pat dry the cod with a 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. 3

   Prepare the toppings: In a small bowl, combine the lemon butter ingredients. In another bowl, combine the bruschetta ingredients, and lastly, in a separate bowl, combine the crumb topping ingredients.

4. 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. 5

   Bake for 15-20 minutes or until the cod is cooked through. Cook time will depend on the thickness of the cod. Cod should be opaque and flake easily with a fork. Undercooked cod resists flaking and is translucent.