Flaky cod gets a bright, crunchy lemon-parsley panko crust for contrast in every bite.
A warm tomato-caper ragout adds tangy, savory juices that balance the crisp exterior.
The finish is buttery and herb-fresh, with a lively lemon lift and silky pan juices.
Serve this for weeknight dinners or an easy weekend supper with a simple green salad.
Ingredients
- Cod fillets (4 fillets, about 6–7 oz each), patted dry
- Kosher salt (1 tsp) and black pepper (1/2 tsp)
- All-purpose flour (1/2 cup)
- Egg (1 large, beaten)
- Panko breadcrumbs (1 1/2 cups)
- Lemon zest (1 tbsp) and chopped flat-leaf parsley (2 tbsp) mixed into panko
- Olive oil (3 tbsp) divided
- Unsalted butter (1 tbsp)
- Grape or cherry tomatoes (2 cups, halved)
- Shallot or small red onion (1, finely chopped)
- Garlic (2 cloves, minced)
- Capers (2 tbsp, rinsed)
- Dry white wine or low-sodium chicken/vegetable stock (1/4 cup)
- Lemon juice (1 tbsp) plus wedges to serve
- Fresh parsley (1 tbsp, chopped) for garnish
- Optional: crusty bread or steamed rice to serve
Instructions
- Preheat the oven to 400°F (200°C). Season the cod fillets on both sides with 3/4 tsp salt and 1/4 tsp pepper.
- Set up three shallow bowls: flour in the first, beaten egg in the second, and panko mixed with lemon zest and chopped parsley in the third.
- Dredge each fillet in flour, shaking off excess, dip into the egg, then press into the panko mixture to coat evenly.
- Heat a large ovenproof skillet over medium-high heat and add 2 tbsp olive oil and the butter until hot and foamy. Add the cod, crust-side down, and cook 3–4 minutes until golden and crisp.
- Carefully flip the fillets and transfer the skillet to the preheated oven. Roast 5–7 minutes, until the fish is opaque and flakes easily with a fork (time depends on thickness).
- While the fish roasts, make the ragout: heat the remaining 1 tbsp olive oil in a separate skillet over medium heat. Add the shallot and sauté 2–3 minutes until softened, then add the garlic and cook 30 seconds more.
- Add the halved tomatoes and cook, stirring occasionally, until they blister and release juices, about 6–8 minutes. Stir in the capers and white wine or stock, simmer 2–3 minutes until slightly reduced. Finish with lemon juice and season to taste with salt and pepper.
- Remove the cod from the oven, spoon the warm tomato-caper ragout over each fillet, sprinkle with chopped parsley, and serve immediately with lemon wedges and your choice of side.
Tips or Variations
- For a gluten-free version use crushed gluten-free panko or almond meal instead of regular panko.
- Swap cod for halibut or haddock and adjust cooking time slightly for thicker fillets.
