Codfish versatility lends to many different toppings. In New England, where beautiful fresh fish is prevalent, many restaurants still serve the traditional Ritz cracker topping which is delicious. I love to create new toppings to enhance the flavor of cod. Being of Italian heritage I gravitate toward Mediterranean flavors used by my family when I was growing up. My recipes are strongly influenced by my mother and grandmother who were wonderful cooks and shared their passion with me. I am grateful for and indebted to their high standards, serving wonderfully prepared fresh food flavored with their love of family. I am the cook I am today because of these two exceptional women.

4 cod fillets(3 ounces each)

1/4 cup fresh lemon juice 

1/2 cup unseasoned panko breadcrumbs

1/4 cup fresh grated Parmesan cheese

2 cloves garlic, crushed

1 teaspoon dried oregano

1/8 teaspoon crushed red pepper

1/4 teaspoon sea salt

1 tablespoon olive oil

1/2 cup chopped cherry tomatoes

1/4 cup chopped kalamata olives

2 teaspoons capers

Preheat oven to 425F.  

Place cod in a baking dish then pour lemon juice over. Let sit while preparing the breadcrumb topping. 

In a small bowl combine breadcrumbs, cheese, garlic, oregano, pepper, salt, and oil. Toss to mix. 

Cover fish with breadcrumb mixture. Top with tomatoes, oil, and capers. Bake for 15 -20 minutes or until the topping starts to brown. Do not overcook. Serve hot or at room temperature.

Serves 4.

Enjoy!

You can also find my recipes @buzzchomp.com