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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
