Sheet Pan Panko Crusted Cod with Summer Corn, Tomatoes and Basil
Tender cod breaded with Italian seasoned panko crumbs and baked with fresh summer corn, tomatoes and extra virgin olive oil then topped with slivered basil and served with lemon wedges. From start to finish, this kid-friendly dinner takes less than 30 minutes. And, it’s perfect for busy back-to-school nights because it’s all made on one sheet pan, which means cleanup is a breeze.
- 1 1/2 pounds cod filets
- 5 ears corn, shucked and corn kernels sliced off the cob
- 1 pint grape tomatoes
- 3 tablespoons extra virgin olive oil
- 1/4 - 1/2 teaspoon garlic salt we used Essex garlic salt
- 1/8 teaspoon black pepper
- 1/4 cup italian seasoned panko crumbs
- 10 fresh basil leaves, slivered
- lemon wedges
- warm rolls or a sliced toasted baguette
Preheat oven to 400 degrees F. Line a large baking sheet with tin foil or parchment paper.
Place cod filets in the center of the baking sheet. Scatter corn kernels and tomatoes around cod. Drizzle cod and veggies with extra virgin olive oil, garlic salt and pepper. Sprinkle fish with panko crumbs.
Place baking sheet in the oven and bake for 10-15 minutes, until cod is cooked through, stirring the veggies halfway through cooking time. Cod will be done well you insert a fork into the thickest part of the filet and twist gently. The fish will flake easily when it’s done and will lose its translucent or raw appearance. A good rule of thumb for cooking fish is to use the 10-minute rule: measure fish at its thickest point and cook it for 10 minutes per inch.
Remove baking sheet from the oven. Sprinkle fish and veggies with basil. Serve with lemon wedges and toasted rolls.