Panko Cod (Baked Cod with Breadcrumbs)

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

• 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

👨‍🍳 Instructions

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