One Pan Mediterranean Crispy Cod Recipe

Introduction

This One Pan Mediterranean Crispy Cod is a delightful combination of tender fish, vibrant vegetables, and a crunchy topping bursting with Mediterranean flavors. It’s an easy, satisfying meal perfect for busy weeknights or weekend dinners.

Ingredients

• 2 (10 oz) bags frozen cod loins (4 pieces, defrosted, room temperature, and patted dry)
• 1 lb campari tomatoes (quartered)
• ½ a red onion (sliced)
• 1½ 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 cracked black pepper (divided)
• 6–7 basil leaves (ripped up)
• 14 Ritz crackers (crushed)
• 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 piece of cod)

Instructions

1. Step 1: Defrost the frozen cod loins ahead of time by placing them on a plate with a paper towel underneath at room temperature. Make sure they are completely dry before cooking to ensure crispiness.
2. Step 2: In a large baking dish, combine the campari tomatoes, sliced red onion, lemon slices from 1 lemon, artichoke hearts, and sundried tomatoes. Toss gently to mix.
3. Step 3: In a small bowl, whisk together olive oil, zest and juice of half a lemon, garlic powder, Italian seasoning, and crushed red pepper flakes. Pour this mixture over the vegetables and toss to coat. Sprinkle ½ tsp cracked black pepper on top, then scatter fresh basil leaves over the dish.
4. Step 4: Preheat the oven to 415°F. Roast the vegetable mixture for 25 minutes. Once done, remove from the oven and set aside.
5. Step 5: Prepare the crispy topping by mixing crushed Ritz crackers, panko breadcrumbs, pecorino romano, parsley, ¼ tsp salt, and ¼ tsp cracked black pepper on a plate. Pour melted butter over and combine thoroughly so the topping is coated with butter. Set aside.
6. Step 6: Arrange the cod loins on top of the roasted vegetables, spacing them slightly apart. Season the cod evenly with ¼ tsp salt and ¼ tsp cracked black pepper. Spread about 1 tsp mayonnaise over each piece to help the topping stick.
7. Step 7: Divide the crispy topping evenly over each cod piece, gently pressing it down so it adheres well.
8. Step 8: Return the baking dish to the oven at 400°F and bake for 15–17 minutes, until the fish is cooked through and the topping is golden and crispy. Serve immediately and enjoy!

Tips & Variations

• For extra freshness, garnish with additional basil or parsley before serving.
• Substitute cod with other white fish fillets like haddock or tilapia if preferred.
• If you don’t have mayonnaise, you can lightly brush olive oil on the cod before adding the topping to help it stick.
• Use gluten-free crackers and breadcrumbs to make this dish gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F for about 10 minutes to maintain crispiness. Avoid microwaving to keep the topping crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cod instead of frozen?

Yes, fresh cod works well. Just make sure it is at room temperature and patted dry before cooking to ensure the best texture and crispiness.

What if I don’t have pecorino romano?

You can substitute Parmesan cheese or omit the cheese entirely. Pecorino adds a nice salty depth but the dish will still be flavorful without it.

One Pan Mediterranean Crispy Cod Recipe

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★★★★★

4.6 from 121 reviews

• Author: Simon
• Total Time: 57 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This One Pan Mediterranean Crispy Cod recipe features tender cod loins baked with a vibrant medley of Mediterranean vegetables, topped with a crunchy, flavorful mix of breadcrumbs, crushed crackers, and pecorino romano cheese. Enhanced with sun-dried tomatoes, artichoke hearts, fresh basil, and a hint of lemon, this dish offers a perfect balance of savory, tangy, and crispy textures for a delicious and easy dinner.

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Ingredients

Scale 1x2x3x

Cod and Topping

• 2 10 oz bags frozen cod loins (4 pieces of cod), defrosted, room temperature, and patted completely dry
• 14 Ritz crackers, crushed
• 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)
• ½ tsp salt, divided
• 1 tsp cracked black pepper, divided

Vegetables and Seasoning

• 1 lb campari tomatoes, quartered
• ½ a red onion, sliced
• 1 ½ small lemons, divided (1 lemon sliced into rounds; zest and juice of ½ lemon)
• 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
• 6–7 basil leaves, ripped up

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Instructions

1. Prepare Cod: Remove frozen cod loins from the package earlier in the day, place on a plate with paper towels underneath, allow to fully defrost and come to room temperature. Pat the cod dry thoroughly to ensure no moisture remains before cooking.
2. Assemble Vegetables: In a large baking dish, combine quartered tomatoes, sliced red onion, lemon slices, chopped artichoke hearts, and sun-dried tomatoes. Toss lightly to distribute evenly.
3. Make Olive Oil Mixture: In a measuring cup or small bowl, mix olive oil, zest and juice of half a lemon, garlic powder, Italian seasoning, and crushed red pepper flakes until well combined. Pour this mixture over the vegetables in the baking dish and toss gently. Sprinkle half a teaspoon of cracked black pepper, then scatter ripped basil leaves on top. Bake in a preheated oven at 415°F (210°C) for 25 minutes, then remove and set aside.
4. Prepare Crispy Topping: On a plate, combine crushed Ritz crackers, panko breadcrumbs, grated pecorino romano, chopped parsley, ¼ tsp salt, and ¼ tsp cracked black pepper. Pour melted butter over the mixture and mix until everything is evenly coated. Set aside.
5. Add Cod and Topping: Arrange the dry, room temperature cod loins evenly on top of the roasted vegetables in the baking dish, leaving space between each piece. Sprinkle ¼ tsp salt and ¼ tsp cracked black pepper over the cod. Spread about 1 tsp of mayonnaise on each piece using a silicone brush or spatula, coating thoroughly. Evenly distribute the crispy topping mixture over each piece of cod and gently press it down to adhere.
6. Bake to Finish: Return the baking dish to the oven at 400°F (205°C) and bake for 15-17 minutes until the cod is cooked through and the topping is golden and crispy. Serve immediately and enjoy your flavorful Mediterranean crispy cod!

Notes

• Ensure the cod is thoroughly defrosted and patted dry to achieve the crispiest topping and even cooking.
• Don’t squeeze the artichoke hearts or sun-dried tomatoes dry; retaining some juice adds flavor to the dish.
• You can adjust the crushed red pepper flakes to control the spice level.
• Using room temperature cod helps it cook more evenly and prevents cold spots.
• The mayonnaise layer under the topping helps it stick and adds a little creaminess to the crust.
• If fresh pecorino romano is unavailable, Parmesan can be used as a substitute.
• Serve with a side of steamed greens or crusty bread for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 42 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: Mediterranean cod, crispy cod recipe, baked cod, one pan fish recipe, healthy cod dish, seafood dinner