Easy Baked Cod with Panko, Caramelized Onions, and Cherry Tomatoes-Baccalà al Forno is a family favorite. The crunchy panko crumbs bring new life to this baked cod dish. After the crunchy bite from the topping, you will be delighted with the absolutely delicious flavor of the sweet caramelized onion and lemon flavors. A perfect addition to your Feast of Seven Fishes on Christmas Eve.
It's not possible that summer is almost halfway over! I have to stay positive and focus on the rest of the hot and humid summer days and keep making fresh dishes like this baked cod with caramelized onions and cherry tomatoes.
Baked Cod with Panko and Tomatoes (Baccalà al Forno)
This is a simple and healthy dish I grew up eating in my Sicilian family. We called it baccalaru ‘o fornu -baked baccalà
I would eat fish more than once a week if my family wasn't such big pasta and chicken fans. I have my stand-by salmon dishes and then there are the stand-by white fish dishes (like this cod dish!!).
You have to try this cod. If you aren't a big fan of fish in general, this dish may be the game changer for your weeknight dinner recipe. I swear it is really so easy to put together and you doesn't break out that much of a sweat. If you are opposed to turning on the oven, I suppose you could even bake it in a grill safe casserole on the grill (or even in a cast iron grill).
I'm not that much of a grill master, so I will suffer with 20 minutes of a little heat in the kitchen when the results are this delightful! My kids just love the flavors and I really think it's the caramelized onions and the lemon juice that make this fish dish possibly the most perfect summer dinner.
Why you'll love this oven baked cod
- Super easy to put together!!
- It's a great dish for a busy weeknight
- This oven baked cod in foil is a delicious and easy-to-make meal.
- It's packed with flavor, yet still light and healthy.
- The fish cooks in its own juices, so there's no need for added fat or oil.
- This dish also makes great leftovers; it reheats well the following day.
- It's a popular Sicilian dish
What ingredients do you need for this crispy baked cod?
- cod fillets or haddock
- extra-virgin olive oil
- onion halved and sliced thin
- panko breadcrumbs
- white wine
- chopped parsley
- cherry tomatoes chopped in half
- salt and pepper to taste
How do you make baked cod in foil?
You just have to prep the panko topping and set aside.
Next up is to caramelize the onions while the oven is heating up. I lined my casserole with aluminum foil.
You then layer on the onions and layer on the fish.
Drizzle on a little olive oil and salt and pepper to the fish.
Toss on the panko topping and the cherry tomatoes and pop in the oven and wait for the magic to happen.
Can I use another kind of fish?
Yes, you can replace the cod with any firm, white fish fillet. Haddock is a great choice. Also good for this recipe: grouper and even bass.
How can you tell that the cod is cooked?
Use a fork to test the fish and it will flake easily when cooked. Make sure you cook 10 minutes for each inch of the fish thickness (which is 2.5cm).
Cooking cod in the oven at 400 degrees typically takes about 15-20 minutes, depending on the thickness of the fish. You can test if your cod is done by inserting a fork into its thickest part and it should flake apart easily when ready.
Cod should be cooked at a temperature of 375 to 400 degrees Fahrenheit. It is important to keep an eye on the cod while it is cooking, as overcooking can make the fish dry and tough. Additionally, you should use an oven thermometer to ensure that your oven is heated to the correct temperature.
Yes, you should flip your cod when baking. This will ensure even cooking and help prevent the fish from sticking to the pan or becoming dry on one side. Additionally, it is advised to lightly oil the pan before adding in the cod to help keep it from sticking.
Yes, cooked cod should be refrigerated as soon as possible and stored in an airtight container. It is best to eat the cooked cod within 3-4 days of being cooked for optimal freshness and taste.
If you are not planning on eating the cooked cod within that time frame, it can be frozen for up to 2 months. To freeze the cod, wrap it securely in a freezer-safe bag or container and store it in the coldest part of your freezer. When you are ready to eat it, thaw the cod overnight in the refrigerator before reheating.
Yes, it is recommended to rinse cod with cold water before baking. This will help wash away any impurities and residual fishy smell and taste. Additionally, pat the cod dry with a paper towel before baking to ensure an even cooking result.
Did you make this? Please RATE THE RECIPE below:)
Crispy Baked Cod with Panko- Baccala al Forno
- 2 lbs cod fillets or haddock
- 2 teaspoons butter
- 4 teaspoons extra-virgin olive oil
- 1 large lemon
- 1 medium onion halved and sliced thin
- 1 cup panko breadcrumbs
- 1/2 cup white wine
- 5 teaspoons fresh chopped parsley
- 1/2 cup cherry tomatoes chopped in half
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until they are caramelized.
- In a medium sized bowl, combine the panko crumbs with 3 teaspoons of chopped parsley and 1 teaspoon of melted butter, 2 teaspoons of olive oil, and the juice of half the lemon.
- Once the onions are ready, add salt and pepper.
- Add the lemon juice and the white wine to the onions and continue to cook for 1 minute.
- Spread the onion and lemon mixture into a large casserole.
- Place the fish on top of the onions, drizzle on a teaspoon of the olive oil and season the fish with salt and pepper.
- Divide the crumb topping evenly over the fish and sprinkle with the rest of the parsley and toss on the cherry tomatoes.
- Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.