How do you know when cod is cooked through?

Cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque throughout with no translucent center.

Can you make this dish ahead of time?

Yes. Assemble the vegetable base and prepare the crispy topping separately up to 8 hours ahead. Add the topping and bake just before serving for the crispiest texture.

What other white fish works instead of cod?

Halibut, haddock, sea bass, or mahi-mahi are good substitutes. Adjust baking time slightly based on fillet thickness—thinner fillets need 12-15 minutes, thicker ones 18-22 minutes.

Can you scale this recipe up for a crowd?

Yes. Double or triple the vegetables and topping, and use a larger sheet pan. Arrange cod fillets in a single layer without crowding; bake time may increase by 3-5 minutes depending on oven capacity.

Not as written because of the crackers and panko in the topping. Use gluten-free crackers and panko to make it gluten-free.

Crispy Baked Cod with Roasted Vegetables

Name: Crispy Baked Cod with Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pint cherry tomatoes, halved; 1 red onion, thinly sliced; 2 lemons, divided; 1 (14 oz) can marinated artichoke hearts, drained and roughly chopped; 1/4 cup sun-dried tomatoes in oil, chopped; 4 cloves garlic, sliced; 1/2 cup olive oil; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1.5 lbs cod loins (about 4 fillets); 2 tbsp mayonnaise; 1 sleeve buttery crackers, crushed; 1/2 cup panko breadcrumbs; 1/4 cup fresh parsley, chopped; 1/4 cup grated Pecorino Romano cheese; 1/4 cup unsalted butter, melted; Salt, to taste; Black pepper, to taste

CookOSBeta

Crispy Baked Cod with Roasted Vegetables | CookOS

Ingredients

1 pint cherry tomatoes, halved
1 red onion, thinly sliced
2 lemons, divided
1 (14 oz) can marinated artichoke hearts, drained and roughly chopped
1/4 cup sun-dried tomatoes in oil, chopped
4 cloves garlic, sliced
1/2 cup olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes
1.5 lbs cod loins (about 4 fillets)
2 tbsp mayonnaise
1 sleeve buttery crackers, crushed
1/2 cup panko breadcrumbs
1/4 cup fresh parsley, chopped
1/4 cup grated Pecorino Romano cheese
1/4 cup unsalted butter, melted
Salt, to taste
Black pepper, to taste

18 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 400°F (200°C).
2
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.
3
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.
4
Pour the dressing over the vegetables in the baking dish and toss to combine.
5
Bake the vegetables for 20-25 minutes, until they begin to soften and roast.
6
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.
7
Pour the melted butter over the crumb mixture and stir until everything is evenly moistened.
8
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.
9
Spread a thin layer of mayonnaise over the top of each cod fillet to act as a binder for the topping.
10
Generously press the crumb topping onto each piece of fish, covering it completely.
11
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.
12
Remove from the oven, let it rest for a few minutes, and serve immediately.