Description

Everything Bagel Panko Cod is a flavorful and easy main-course dish featuring juicy cod fillets coated in a seasoned panko and parmesan crust. Enhanced with garlic, lemon, and everything bagel seasoning, the cod bakes atop cherry tomatoes for a juicy, aromatic meal that’s crispy on the outside and tender inside. Perfect for a healthy family dinner or a special occasion, this recipe offers a delicious fusion of savory flavors in under an hour.

Ingredients

Units Scale

Fish & Fresh Ingredients

2 pounds (907 g) cod filets (about five filets)
1 shallot, minced
4 garlic cloves, minced
1 tablespoon lemon juice
1 cup (149 g) cherry tomatoes
Fresh basil, chopped (for garnish)

For the Crust

1 cup (60 g) panko bread crumbs
1/2 cup (50 g) parmesan cheese
1 tablespoon everything bagel seasoning
1 teaspoon paprika
1/2 teaspoon coarse black pepper
1 teaspoon dried basil

Fats & Oils

4 tablespoons (56 g) unsalted butter, divided (2 tbsp melted, 2 tbsp softened)
1 tablespoon olive oil

Seasoning

Pinch of salt and extra pepper, to taste

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Instructions

Prep Cod & Oven: Pat the cod fillets dry with a paper towel to remove excess moisture. Preheat your oven to 350 °F (177 °C) for optimal baking temperature.
Make Panko Mixture: In a small bowl, combine the panko bread crumbs, minced garlic, lemon juice, 2 tablespoons of melted butter, paprika, black pepper, dried basil, minced shallot, parmesan cheese, and everything bagel seasoning. Stir the mixture until everything is lightly mixed and pour it into a shallow dish for breading.
Prepare Tomato Bed: In a casserole dish, add the olive oil and cherry tomatoes. Toss or swirl to evenly coat the tomatoes, then season with a pinch of salt and black pepper for flavor.
Portion and Butter Cod: Cut each cod filet horizontally into 3-inch cuts for even portions. Brush all sides of the cod pieces with the remaining softened butter to help the breading adhere.
Bread the Cod: Dip both sides of each buttered cod piece into the prepared panko-herb mixture, pressing gently for an even coating.
Arrange and Bake: Lay the breaded cod fillets atop the seasoned cherry tomatoes in the casserole dish. Place the dish onto the center rack of the oven and bake for 25–30 minutes until the cod is cooked through and the crust is golden brown.
Garnish and Serve: Remove from the oven and garnish generously with fresh chopped basil before serving. Enjoy hot for best flavor and texture.

Notes

For best results, use fresh cod, but frozen (and well-thawed) cod can work in a pinch.
Don’t skip patting your fish dry—this ensures a crispier crust.
If you prefer a spicier kick, add a pinch of chili flakes to the panko mixture.
Serve with a squeeze of extra lemon for brightness.
Panko can be substituted with regular bread crumbs, though texture will differ.
Leftovers can be kept in an airtight container and reheated in an oven or toaster oven for best crispness.

Nutrition

Serving Size: 1 filet (approx. 150 g)
Calories: 260
Sugar: 2g
Sodium: 520mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 24g
Cholesterol: 60mg