Baked Panko and Parmesan Crusted Cod with Cherry Tomatoes
Casey Rooney
This panko and Parmesan crusted cod recipe is a super easy weeknight meal for the whole family....even your non-fish eaters! A crispy, buttery topping is layered on fresh cod fillets and baked until golden brown. They won't be able to resist!
In a small bowl, combine melted butter, panko, Parmesan, garlic powder, lemon zest, salt and thyme until panko bread crumbs are well coated with butter. Set aside.
In another bowl, toss cherry tomatoes with olive oil, salt and pepper.
Pat cod fillets with paper towels so they are dry. Then, place cod pieces in a 9 x12 baking dish (you can also use a sheet pan or a small baking tray lined with parchment paper).
Top each cod fillet with a generous scoop of the panko/Parmesan topping. Press down on the topping to help it stick to the fish.
Scatter the cherry tomatoes around the fish.
Bake 10-12 minutes or until internal temperature of the fish reaches at least 130°F. Fish should flake easily with a fork.
Serve with a generous squeeze of lemon!
Notes
Note 1: Fresh thyme tastes best, but you can substitute 1/2 tsp of dried thyme leaves, too.Note 2: Any mild white fish will work, such as halibut, tilapia or grouper.Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.