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Parve
Easy
40 Minutes
Diets 
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.
1 pint mixed yellow and red grape tomatoes
2 tablespoons olive oil
salt, to taste
pepper, to taste
7–8 cloves whole fresh garlic cloves
2 large fresh cod fillets, no skin
salt, to taste
pepper, to taste
1 tablespoon butter or olive oil
2 cloves fresh minced garlic or 1 teaspoon Gefen Garlic Powder
1 tablespoon dried parsley
1 tablespoon butter or olive oil
3/4 cup Gefen Panko Crumbs
salt
pepper
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon Gefen Garlic Powder
1/2 teaspoon Gefen Onion Powder
1/2 teaspoon Gefen Oregano
Preheat oven to 350 degrees Fahrenheit.
Place tomatoes on a greased baking sheet. Toss with olive oil, salt, pepper, and garlic and mix well.
Bake for 20 minutes, until tomatoes are nicely roasted. Set aside.
Season cod with salt and pepper. Melt butter or heat olive oil in a hot frying pan. When butter is slightly brown, add cod.
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.
Add butter or olive oil to the same pan. Add panko and spices. Mix well and cook until toasted, three to four minutes.
Toss crumbs with roasted tomatoes and serve over fish.
Photo by Esti Photography
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