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Bruschetta-Style Cod Fillets

Serving Size: 4 servings
A very popular fish topped with a bruschetta (broo-sketta) topping of tomatoes, Parmesan cheese and toasted breadcrumbs.

Bruschetta style cod


  • 1 lb (500 g ) M&M Cod Fillets (half package)
  • 1 tbsp (15 mL) olive oil
  • 3/4 cup (175 mL) M&M Diced Onions
  • 1 small clove of garlic, minced
  • 1 can (19 oz/540 mL) petite diced tomatoes
  • 1 tbsp (15 mL ) finely chopped fresh basil (or 1 tsp/5 mL dried)
  • 1/4 cup (60 mL ) grated Parmesan cheese
  • 3/4 cup (175 mL ) fine fresh breadcrumbs
  • 1 tbsp (15 mL ) olive oil for crumbs
  • seasoning salt, to taste


Place frozen cod fillets, thick ends towards edge, in a lightly greased 13 x 9-inch (33 x 23 cm) glass baking pan or shallow casserole dish.

In a large non-stick skillet, heat oil over medium heat. Add onions; cook 3 minutes, stirring occasionally. Stir in garlic; cook for 1 minute. Add tomatoes and basil; cook 2 to 3 minutes, until slightly thickened. Pour over fish.

Bake in a 400°F (200°C) oven for 13 minutes. Drain off any liquid.

Sprinkle with Parmesan and cook 5 minutes longer or until fish flakes in centre.

Make crumbs: Place breadcrumbs in a medium non-stick skillet over medium heat. Drizzle with olive oil; stir to coat well. Sprinkle with seasoning salt. Cook, stirring until golden. Set aside.

Just before serving, sprinkle with crumbs.


Reduce cooking time by about 5 minutes if fish fillets are thawed.

Skip crumbs for gluten-free.

Substitute feta cheese for the Parmesan.