3 hours ago
Friday, July 8, 2011
This is easy, fresh, light and delicious. The 4 words you like to hear for weeknight dinners.
File this under new favorite way to prepare fish.
You could make this with any firm white fish like halibut, grouper or cod. I chose cod because it is always available to me and reasonably priced. It's becoming one of my favorite fishes.
I recommend making your own pesto, which only takes a few minutes in the food processor, but of course you can use the stuff in a jar.
Roasted Cod w/ Tomatoes Gratin (adapted from Oui Chef...thanks Steve!):
4 pieces of nice thick white fish filets, (cod, halibut or grouper)
4 tbsp of basil pesto (recipe here)
8 slices of Roma (plum) tomato
1 cup panko Japanese bread crumbs
kosher salt & pepper
2 cloves minced garlic
On a large rimmed baking sheet, lay out your fish filets and drizzle with olive oil. Season w/ kosher salt & pepper.
Place a tablespoon of basil pesto on top of each piece of fish.
Depending on the size of your tomatoes, fit 1 or 2 slices of tomato on top of each pesto blob.
For the Breadcrumbs:
In a small skillet, heat 2 tbsp of olive oil and add the panko breadcrumbs, salt & pepper to the pan.
Keep stirring with a wooden spoon until the crumbs are turning golden.
At the last minute, add the minced garlic and finish sauteing another 30 seconds or so.
Take the crumbs off the heat and let cool completely before adding to the fish (you can make the crumbs the day before and keep them in the fridge).
Once the panko mixture has cooled, spoon some of the breadcrumbs on top of each tomato slice and pat down with a spoon. Finish with a drizzle of olive oil and roast the fish in a 450F oven for 12-16 minutes, depending on the thickness of your fish.
This was so easy and really fab. Nice enough for company too.