Description
This Everything Bagel Panko Cod recipe delivers flaky, tender cod filets topped with a flavorful crunchy crust made from panko breadcrumbs, everything bagel seasoning, parmesan, and fresh herbs, all baked alongside juicy cherry tomatoes for a vibrant and easy weeknight meal.
Ingredients
Scale
Fish and Coating
- 2 pounds (907 g) cod filets (about five filets)
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 cup (60 g) panko bread crumbs
- ½ cup (50 g) parmesan cheese
- 1 tablespoon everything bagel seasoning
- 1 teaspoon paprika
- ½ teaspoon coarse black pepper
- 1 teaspoon dried basil
- 4 tablespoons (56 g) unsalted butter, divided (2 tbsp melted, 2 tbsp softened)
- Pinch of salt and extra pepper, to taste
Vegetables and Oil
- 1 cup (149 g) cherry tomatoes
- 1 tablespoon olive oil
- Fresh basil, chopped (for garnish)
Instructions
- Prepare the Cod: Pat the cod filets dry with a paper towel to remove excess moisture. This helps the coating stick better. Preheat your oven to 350 °F (177 °C) to ensure it reaches the perfect temperature for baking your fish and tomatoes.
- Make the Coating Mixture: In a small bowl, combine the panko bread crumbs, minced garlic, lemon juice, 2 tablespoons of melted butter, paprika, black pepper, dried basil, minced shallot, parmesan cheese, and everything bagel seasoning. Stir well until all ingredients are evenly mixed. Transfer the mixture into a shallow dish to make breading easier.
- Prepare the Tomatoes: Add olive oil to a casserole dish and toss the cherry tomatoes in it until they are well coated. Season with a pinch of salt and black pepper to enhance their flavor and set them aside as a baking base for the cod.
- Cut and Butter the Cod: Slice each cod filet horizontally into 3-inch cuts to create even portions for baking. Brush all sides of these cod pieces with the remaining softened butter, which helps the breading adhere and adds richness.
- Bread the Cod: Dip both sides of each buttered cod piece into the panko-herb mixture. Press gently to ensure a good even coating for a crispy crust after baking.
- Assemble and Bake: Place the breaded cod fillets on top of the seasoned cherry tomatoes in the casserole dish. Position the dish on the center rack of the preheated oven and bake for 25 to 30 minutes, or until the cod is cooked through and the crust turns golden brown.
- Garnish and Serve: Remove the casserole dish from the oven and garnish with fresh chopped basil for a burst of color and herbal aroma. Serve the cod hot alongside the roasted cherry tomatoes for the best flavor and texture.
Notes
- Make sure to pat the cod dry thoroughly before applying the butter and coating for a crispy crust.
- Cutting the cod into smaller pieces ensures even cooking and easier portioning.
- The cherry tomatoes add a sweet and tangy balance to the savory, crunchy cod crust.
- If you prefer a spicier flavor, consider adding a pinch of cayenne pepper to the breadcrumb mixture.
- Use fresh basil for garnish to maximize color and freshness.
- Leftovers can be refrigerated for up to 2 days and gently reheated in the oven to preserve crispiness.
