Cod, Zucchini, Tomatoes, and Potato with Crispy PankoTopping

I can't say that I ever associated fish with comfort food, but using my mom's timeless recipe for cod and potatoes as the basis for this dish might definitely put a new perspective on the whole idea. 

Ingredients:
1 lb fresh cod cut into 4" pieces
3 tablespoons extra virgin olive oil
1/2 cup water
4 Yukon Gold potatoes (peeled and sliced into 1/4" thick rounds)
1/2 Mayan onion, (sweet onion)cut into slices
1 zucchini sliced
1 cup cherry tomatoes, cut in half
1 garlic clove sliced
 salt and pepper

Breadcrumb Topping:
3/4 cup Panko breadcrumbs
1 garlic finely chopped
1/4 cup chopped parsley
2 tablespoons extra virgin oil
salt and pepper

In a small bowl combine the breadcrumbs, 2 tablespoons extra virgin olive oil, parsley and season with salt and pepper. Set aside. In a skillet or oven proof casserole, add 1/2 cup water and 3 tablespoons of extra virgin oil. Layer the sliced potatoes on bottom. Spread the onions, zucchini, tomatoes and garlic slices on top. Season with salt and pepper.  Place the fish on the vegetable and potato layers. Sprinkle the breadcrumb mixture on the fish. Drizzle with some extra virgin oil. Cover and bake in a 375 F oven  for about 10 minutes.  Remove the cover and continue cooking an additional 10 minutes until the dish is cooked and the breadcrumb topping is crisp golden brown. Please note that the total baking time depending on the thickness of  the dish.