Crispy Baked Cod with Roasted Vegetables

Preheat your oven to 400°F (200°C).

In a large baking dish, combine the halved cherry tomatoes, sliced red onion, chopped artichoke hearts, sun-dried tomatoes, and sliced garlic. Thinly slice one of the lemons and add it to the dish.

In a separate bowl or measuring cup, whisk together the olive oil, the zest and juice of the second lemon, dried oregano, and red pepper flakes. Season with salt and pepper.

Pour the dressing over the vegetables in the baking dish and toss to combine.

Bake the vegetables for 20-25 minutes, until they begin to soften and roast.

While the vegetables are baking, prepare the crispy topping. In a bowl, combine the crushed crackers, panko breadcrumbs, chopped parsley, and grated Pecorino Romano cheese.

Pour the melted butter over the crumb mixture and stir until everything is evenly moistened.

Carefully remove the hot baking dish from the oven. Nestle the cod loins on top of the roasted vegetables. Season the fish with salt and pepper.

Spread a thin layer of mayonnaise over the top of each cod fillet to act as a binder for the topping.

Generously press the crumb topping onto each piece of fish, covering it completely.

Lower the oven temperature to 375°F (190°C). Return the dish to the oven and bake for another 15-20 minutes, or until the cod is cooked through and flaky, and the topping is golden brown and crispy.

Remove from the oven, let it rest for a few minutes, and serve immediately.