Oven Baked Cod with Tomatoes
An easy weeknight fish dinner that feels oh so fancy. This baked cod dish comes together in 20 minutes from fridge to table and is healthy, light, and packed with flavor.
Servings: 3 people
Ingredients
Cod Ingredients
- 3 cod filets - about 1 lb total
- 1 Roma tomato sliced into half moons
- ¼ cup white wine
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 2 Tablespoons Butter
- Juice from ½ lemon
- 3 tablespoons toasted panko
Toasted Panko Ingredients
- ¾ cup panko or bread crumbs
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 400°F.Place an oven safe dish that is JUST large enough to fit your fish pieces in oven with 1 Tablespoon of the butter. Remove the dish when butter melts - after about 2 minutes in the oven. Swirl the melted butter around in the dish to coat the bottom.
- Arrange the raw fish in the dish. Place 1 teaspoon of butter on top of each filet. Place sliced tomatoes on top of that. Squeeze the ½ lemon over all three filets and season with salt and pepper.
- Pour the wine into the dish and bake for 10 minutes. Remove the dish from the oven and top each filet with the toasted breadcrumbs ( 1 Tablespoon per filet, recipe below). Put the dish back into the oven and bake for 4 minutes. Serve.
To Make the Toasted Breadcrumbs
- Heat up 2 Tablespoons of olive oil in a small pan set over medium high heat. Add the breadcrumbs and garlic powder to the pan and stir to coat it all in the oil. Stirring often, cook the mixture together until it becomes fragrant and just starts to brown. Remove from heat. The breadcrumbs will continue to brown in the hot pan off of the heat until you are ready to use them. Store in an airtight container in the fridge for up to three weeks.
Notes
The panko recipe makes way more panko than you will need, but it keeps for several weeks in the fridge and is wonderful on all kinds of other dishes, from pasta to cooked veggies!