One Pan Mediterranean Crispy Cod 🐟
Roasted vegetables, topped with crispy cod, roasted all in one dish for the perfect easy meal any day of the week! If you are abstaining from eating meat during Lent this is the perfect recipe for you leading up to Easter Sunday. You will never miss the meat when you have a delicious recipe like this during the Lent season. I used fresh tomatoes, red onion, garlic, lemon, and basil, along with some marinated artichoke hearts and sundried tomatoes to make the base of this recipe. After roasting that I topped it with cod filet, topped with a buttery crispy secret topping. This recipe is delicious enough to serve any given Sunday yet easy enough to prepare after work on a weeknight! Are you ready? Let’s make it!
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🗒 More Delicious Seafood Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Absolutely!
You can also use cornflakes, Italian breadcrumb, any chip or cracker you prefer, or you can just do all Panko instead of mixing it with the ritz crackers!
You can also make this recipe with tilapia, haddock, pollock, or salmon!
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One Pan Mediterranean Crispy Cod
Ingredients
- 2 10 oz bags frozen cod loins (4 pieces of cod) defrosted, room temperature, & patted completely dry
- 1 lb campari tomatoes quartered
- ½ a red onion sliced
- 1 ½ small lemons divided
- ½ cup marinated artichoke hearts roughly chopped (drained but not squeezed dry)
- ½ cup sundried tomatoes (drained but not squeezed dry)
- 6 garlic cloves sliced
- ⅓ cup olive oil
- 1 tsp garlic powder
- 1 tsp italian seasoning
- ½ tsp crushed red pepper flakes
- ½ tsp salt divided
- 1 tsp tsp cracked black pepper divided
- 6 – 7 basil leaves ripped up
- 14 ritz crackers crushed up
- ½ cup panko breadcrumbs
- 2 – 3 tbsp freshly grated pecorino romano
- 2 tbsp fresh parsley chopped (or dried parsley flakes)
- 3 tbsp melted butter
- 4 tsp mayonnaise 1 tsp per each piece of cod
Instructions
- For this recipe I used two bags of frozen cod loins which gave me 4 pieces of cod. I took them out of the package earlier in the day, placed them on a plate with a paper towel underneath, and let them sit on the counter. Before cooking I made sure they were fully defrosted, room temperature, and patted them completely dry of any moisture. You can also buy fresh cod, but just make sure the cod is room temperature and patted completely dry before cooking.
- In a large baking dish, add tomatoes, red onion, 1 lemon sliced into rounds, artichoke hearts, sun dried tomatoes. Toss that together.
- In a measuring cup or bowl, add olive oil, the zest and juice of ½ a lemon, garlic powder, Italian seasoning, and crushed red pepper flakes. Mix that together until combined. Then, pour that oil mixture into the baking dish. Toss it together with the veggies until incorporated. Then, shake over ½ tsp of cracked black pepper. Lastly, sprinkle the ripped up fresh basil leaves over the top. Place that in the oven at 415°F for 25 minutes. Once it's done remove it from the oven and set the baking dish aside.
- To make the crispy topping, to a plate add crushed up ritz crackers, panko breadcrumbs, freshly grated pecorino romano, parsley, ¼ tsp salt, and ¼ tsp cracked black pepper. Mix that together until combined. Then pour the melted butter over it and mix that together until everything is coated in the butter. Set it aside.
- Now, take your room temperature, patted dry cod loins and arrange them on top of the roasted veggies in the baking dish (make sure there is a little space between each piece of cod). Sprinkle ¼ tsp salt and ¼ tsp cracked black pepper evenly over the pieces of cod. Squeeze about a tsp of mayonnaise onto each piece of cod and smooth it out using a silicone brush or rubber spatula, so that the mayo is coating the whole piece of cod. Then, take the crispy topping mixture, divide it evenly onto each piece of cod, and slightly press the crispy topping down onto the cod.
- Place the baking dish back into the oven at 400°F for 15 – 17 minutes. Serve & enjoy!
Video
Nutrition
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