Heat remaining 1 tablespoon of olive oil in a cast iron or oven safe saute pan on medium-high heat for about 4 minutes.
Spoon the panko mixture evenly over each fillet. Gently pat down, so the mixture is not loose on top.
Place each fillet into the hot pan and cook for 4 minutes. Do not move fish around in the pan.
After 5 minutes on stove top, move the entire pan (with the fillets) to the middle rack of the oven. Bake until the crust is golden brown and the fish flakes easily with a fork, 6-7 minutes. Cod cooks fast.
Once the fish is done cooking, remove from stove and carefully remove from pan, scraping the bottom to get underneath of fish.