One Pan Mediterranean Crispy Cod Recipe

Introduction

One Pan Mediterranean Crispy Cod is a flavorful and easy dish perfect for a weeknight dinner or special occasion. Tender cod loins are baked over roasted Mediterranean vegetables and topped with a crunchy, cheesy breadcrumb crust. This recipe combines bright citrus, savory seasonings, and delightful textures all in one pan for minimal cleanup.

Ingredients

• 2 (10 oz) bags frozen cod loins (4 pieces, defrosted, room temperature, and patted dry)
• 1 lb campari tomatoes, quartered
• ½ 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: Remove frozen cod loins from the package earlier in the day and place them on a plate lined with a paper towel. Let them come to room temperature and ensure they are fully defrosted. Pat the cod completely dry to remove any moisture.
2. Step 2: In a large baking dish, combine the campari tomatoes, sliced red onion, 1 lemon sliced into rounds, chopped artichoke hearts, and sundried tomatoes. Toss gently to mix.
3. Step 3: In a small bowl or measuring cup, whisk together olive oil, the zest and juice of ½ a lemon, garlic powder, Italian seasoning, and crushed red pepper flakes. Pour this oil mixture over the vegetables in the baking dish and toss until everything is evenly coated. Sprinkle ½ tsp cracked black pepper on top and scatter the ripped basil leaves over the mixture. Place the dish in a preheated oven at 415°F and roast for 25 minutes. Remove from oven and set aside.
4. Step 4: To make the crispy topping, combine crushed Ritz crackers, panko breadcrumbs, grated Pecorino Romano, chopped parsley, ¼ tsp salt, and ¼ tsp cracked black pepper on a plate. Pour melted butter over the mixture and stir until all ingredients are coated evenly. Set aside.
5. Step 5: Arrange the room temperature, dried cod loins evenly over the roasted vegetables in the baking dish, leaving some space between each piece. Season the cod with ¼ tsp salt and ¼ tsp cracked black pepper. Spread about 1 tsp of mayonnaise onto each piece of cod, smoothing it out to cover the surface. Divide the crispy topping evenly among the cod pieces and gently press it down to adhere.
6. Step 6: Return the baking dish to the oven set at 400°F and bake for 15–17 minutes, or until the cod is cooked through and the topping is golden brown. Serve immediately and enjoy!

Tips & Variations

• For the best flavor and texture, ensure your cod is completely dry before cooking to help the topping crisp up nicely.
• If you prefer fresh cod, just make sure to bring it to room temperature and pat it dry before using it in this recipe.
• Swap pecorino romano with Parmesan cheese for a milder flavor.
• Add olives or capers to the vegetable base for extra Mediterranean flair.

Storage

Store leftover cod and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F until warmed through to help maintain the crispy topping. Avoid microwaving as it can make the topping soggy.

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 for this recipe. Just ensure it is brought to room temperature and patted dry to achieve the best results with the crispy topping.

How do I know when the cod is fully cooked?

The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The topping should be golden and crispy, and the fish opaque throughout.

One Pan Mediterranean Crispy Cod Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This One Pan Mediterranean Crispy Cod recipe combines tender cod loins with vibrant Mediterranean flavors including campari tomatoes, artichoke hearts, and sun-dried tomatoes. The cod is topped with a crunchy, savory mixture of Ritz crackers, panko breadcrumbs, pecorino romano, and fresh herbs, then baked to perfection. A simple yet elegant dish perfect for an easy weeknight dinner or impressing guests with minimal cleanup.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 42 minutes
• Total Time: 57 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Seafood

• 2 10 oz bags frozen cod loins (4 pieces of cod), defrosted, room temperature, and patted completely dry

Vegetables & Fruits

• 1 lb campari tomatoes, quartered
• ½ a red onion, sliced
• 1 ½ 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

Dry Ingredients & Spices

• 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)

Oils & Condiments

• ⅓ cup olive oil
• 3 tbsp melted butter
• 4 tsp mayonnaise (1 tsp per piece of cod)

Instructions

1. Prepare the Cod: Take the two bags of frozen cod loins out of the freezer earlier in the day, place them on a plate lined with a paper towel, and let them sit on the counter until fully defrosted and at room temperature. Pat the cod dry thoroughly with paper towels to remove any moisture. This step ensures the cod cooks evenly and the topping adheres well.
2. Prepare the Vegetables: In a large baking dish, combine quartered campari tomatoes, sliced red onion, 1 lemon sliced into rounds, roughly chopped marinated artichoke hearts, and drained sun-dried tomatoes. Toss the veggies gently to mix.
3. Make the Oil Mixture and Roast Vegetables: In a measuring cup or bowl, mix the olive oil with the zest and juice of half a lemon, garlic powder, Italian seasoning, and crushed red pepper flakes until well combined. Pour this oil mixture over the vegetables in the baking dish and toss to coat everything evenly. Sprinkle ½ tsp cracked black pepper over the top, then scatter ripped basil leaves. Place the baking dish in a preheated oven at 415°F (213°C) and roast for 25 minutes. Once done, remove from the oven and set aside.
4. Make the Crispy Topping: On a plate, combine crushed Ritz crackers, panko breadcrumbs, freshly grated pecorino romano, chopped parsley, ¼ tsp salt, and ¼ tsp cracked black pepper. Mix these dry ingredients together thoroughly. Pour the melted butter evenly over this mixture and stir until all crumbs are coated and clump slightly. Set aside.
5. Assemble Cod with Topping: Arrange the room temperature, patted dry cod loins on top of the roasted vegetables in the baking dish with space between each piece. Sprinkle ¼ tsp salt and ¼ tsp cracked black pepper evenly over each cod loin. Squeeze about 1 teaspoon mayonnaise onto each piece and smooth it with a silicone brush or spatula to coat the surface. Finally, divide and evenly press the crispy topping mixture onto each cod piece so it adheres well.
6. Bake the Cod: Return the baking dish to the oven, reduce the temperature to 400°F (204°C), and bake for 15 to 17 minutes, or until the cod is cooked through and the topping turns golden and crispy. Remove from the oven and serve immediately. Enjoy!

Notes

• Ensure the cod is completely dry before topping to achieve maximum crispiness.
• You can substitute fresh parsley with dried parsley flakes if fresh is unavailable.
• The mayonnaise helps the topping stick and creates a moist barrier for the fish.
• Serving suggestion: pair with a light green salad or crusty bread to soak up the juices.
• For a dairy-free option, omit the pecorino romano and replace butter with olive oil.
• If fresh basil is unavailable, fresh oregano or thyme can be used as alternatives.

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