Baked Cod with Tomato, Basil and Breadcrumb Crust

Allergen Warning

• This recipe contains fish (cod) and wheat/gluten (breadcrumb crust). Clearly label and communicate these allergens to consumers. For fish allergies, the entire dish must be avoided.

Cooking Temperature

• Bake cod at 400°F (200°C) until internal temperature reaches 145°F (63°C) to ensure food safety. The cod is done when it flakes easily with a fork.

Handling

• Pat cod fillets dry before seasoning. Avoid leaving raw fish at room temperature for more than 2 hours total (including prep and rest time) to prevent bacterial growth. The 5-minute rest period is acceptable but should not exceed this limit.

Cross Contamination

• Use separate cutting boards and utensils for raw fish to prevent cross-contamination with ready-to-eat ingredients like tomatoes and basil. Wash hands thoroughly after handling raw cod.

Storage

• Store leftover baked cod in airtight containers in the refrigerator within 2 hours of cooking. Consume within 2-3 days. Reheat to 165°F (74°C) before serving leftovers.

High Risk Population

• Elderly, immunocompromised, pregnant women, and young children should ensure fish is cooked to proper temperature. These populations have higher risk from undercooked seafood.

Shelf Life

• Fresh cod fillets should be used within 1-2 days of purchase. Discard if fish has a strong odor, slimy texture, or discoloration.