Baked Cod and Tomatoes with Crispy Parsley Crumbs


This is a quick and easy recipe with delicious results! Barb L.

Serves: 4


¾ cup Panko bread crumbs

½ cup finely chopped fresh Italian parsley leaves

½ cup finely chopped shallot

3-4 Tbsp Flying Olive Gremolata, Butter, Lemon or a Combination of Choice Extra Virgin Olive Oil, plus a little more for greasing the pan

About ½ tsp salt and pepper, divided

4 skinless, 1" thick cod fillets, about 1 ¼- 1 ½ pounds total

6 small-medium tomatoes, halved crosswise across the middle


Preheat the oven to 425 degrees F. Coat a shallow baking pan with a little Flying Olive EVOO of Choice. In a small bowl, combine the Panko crumbs, parsley, shallot and Flying Olive EVOO or Combination of Choice. Add ¼ tsp each salt and pepper.

Arrange the fish in the baking pan. Sprinkle with ¼ tsp each salt and pepper. Top with half the crumb mixture. Squeeze the seeds from the tomato halves (use a teaspoon and scoop out the seeds, if they are giving you a hard time) around the fish. Place the tomatoes around the fish, cut sides up. Top with the remaining crumb mixture. Bake about 20 (more if your fish is thicker) minutes or until the fish flakes easily with a fork and the crumbs are golden.

Inspired by a recipe in the magazine Better Homes and Gardens, October, 2017

Submitted by Barb L.