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.
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