Fresh Cod with Breaded Roasted Tomato Crumbs

Sarah Lasry Sarah Lasry
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I love fresh cod and don’t know why it is not more popular in the kosher market. It is a much more mild fish than tilapia. In my opinion, it’s the poor man’s sea bass with its plump, soft flesh that tastes like butter when perfectly cooked. The most famous of cod recipes is the traditional English style battered Fish and Chips. This is my version using fresh roasted tomatoes for an extra summer gourmet twist.

40m 2
Easy Pescatarian No Refined Sugar Parve

Contains: Gluten, Wheat

Directions

Prepare the Tomatoes

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Place tomatoes on a greased baking sheet. Toss with olive oil, salt, pepper, and garlic and mix well.

  3. Bake for 20 minutes, until tomatoes are nicely roasted. Set aside.

Prepare the Cod

  1. Season cod with salt and pepper. Melt butter or heat olive oil in a hot frying pan. When butter is slightly brown, add cod.

  2. Smear garlic on top of cod and cook on both sides for about four minutes each. Add parsley and cook an additional minute. Remove from pan and keep warm.

Prepare the Crumbs

  1. Add butter or olive oil to the same pan. Add panko and spices. Mix well and cook until toasted, three to four minutes.

  2. Toss crumbs with roasted tomatoes and serve over fish.

Credits

Description:

Photo by Esti Photography

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