Ingredients
- 2 lbs cod fillets
- 2 medium tomatoes sliced and halved
- olive oil
- salt and ground black pepper to taste
- ¾ cup panko bread crumbs
- ¾ cup grated Pecorino Romano cheese
- 3 tablespoons mayonnaise
- 2 tablespoons butter softened
- 2 tsp your favorite spice blend we used Harbor Master by Meadowbourne
- 2 dashes Worcestershire sauce
Instructions
- Preheat the oven to 425. Line a rimmed baking sheet with parchment paper.
- Dry cod fillets with a paper towel. Lightly season both sides of each fillet with salt and pepper and place on baking sheet. If using whole fillets (not just loins), fold the tail under to ensure even baking.
- Slice tomatoes and halve the rounds.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, seasoning blend, and Worcestershire sauce in a bowl until well combined. Spread a generous amount of topping over each cod fillet.
- Place tomatoes on the baking sheet, laying them like tumbled dominoes. Drizzle with olive oil and salt and pepper them.
- Bake in the preheated oven for 8-10 minutes, give or take for thickness. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Divide the tomatoes into 4 and plate them as a bed for the fish. Place cod on top. Serve immediately.
Notes
Harbor Master by Melbourne is sold at both of our stores. Our own SoFishticated seasoning would also be excellent in this dish.
Tried this recipe?Let us know how it was!