Tomato-Crowned Cod

Cod is a beautifully mild fish, which means it plays well with bold toppings. And this one gives it exactly what it needs.

Thick tomato slices go right on top of lemon-seasoned fillets, followed by scattered green pepper and onion, then a crunchy layer of basil-spiked bread crumbs that turns golden and crisp in the oven.

The result is flaky, moist fish with a built-in topping that adds color, crunch, and flavor all at once.

It’s the kind of weeknight fish dish that looks like you spent way more time than you actually did.

Kitchen Tips

• Pat the cod fillets dry before placing them in the baking dish. Excess moisture will steam the fish instead of letting it bake properly.
• Slice the tomatoes a full quarter-inch thick so they hold their shape and don’t dissolve into the bread crumbs.
• Fresh basil makes a noticeable upgrade here if you have it. Roughly chop about a tablespoon to mix into the crumbs.
• This technique works equally well with haddock, halibut, or tilapia if cod isn’t available.