Cod with Mushroom Herb Crust Tomato Compote
Elevate your seafood dinner with this exquisite Cod with Mushroom Herb Crust and Tomato Compote recipe—a true celebration of bold flavors and refined textures. This dish features tender, flaky cod fillets topped with a golden, aromatic crust made from finely chopped cremini mushrooms, fresh herbs, Parmesan cheese, and breadcrumbs. The crust adds a crunchy contrast to the delicate fish, while a luscious tomato compote, simmered with cherry tomatoes, onions, balsamic vinegar, and a touch of honey, offers a sweet and tangy finish. Perfectly balanced and baked to perfection in just 20 minutes, this recipe combines gourmet flair with weeknight ease. Serve it as a show-stopping main course alongside roasted vegetables or a crisp salad for a restaurant-quality meal at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6-ounce each) cod fillets
- 1 cup (finely chopped) cremini mushrooms
- 2 tablespoons (finely chopped) fresh parsley
- 1 teaspoon (finely chopped) fresh thyme
- 1 cup breadcrumbs
- 2 minced garlic cloves
- 2 tablespoons (grated) Parmesan cheese
- 2 tablespoons (melted) unsalted butter
- 3 tablespoons (divided) olive oil
- 2 cups (halved) cherry tomatoes
- 1 small (finely diced) yellow onion
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped cremini mushrooms and minced garlic. Sauté for 5 minutes until the mushrooms are softened and most of the moisture has evaporated. Set aside to cool slightly.
In a mixing bowl, combine the sautéed mushrooms, breadcrumbs, parsley, thyme, grated Parmesan cheese, melted butter, and lemon zest. Mix well to form a crumbly topping for the cod. Season with a pinch of salt and black pepper.
Pat the cod fillets dry with paper towels and season both sides with salt and black pepper. Place them on the prepared baking sheet.
Spoon the mushroom herb mixture evenly over the top of each fillet, pressing gently to adhere the crust. Drizzle with 1 tablespoon of olive oil.
Bake the cod fillets for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
While the cod is baking, prepare the tomato compote. Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the halved cherry tomatoes to the saucepan and cook for 5 minutes, stirring occasionally, until they begin to break down.
Stir in the balsamic vinegar, honey, and a pinch of salt and black pepper. Lower the heat and let simmer for an additional 5 minutes, or until the compote thickens slightly.
Once the cod is cooked, remove it from the oven and let it rest for a minute. Plate each fillet and serve with a generous spoonful of tomato compote on the side. Garnish with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 120.1 g | 44% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 29.8 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 387 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4671 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
