Yo, I hooked up this meal with cod after seeing a piece of fish in a magazine on a dish. It
looked really friggin’ tasty. After making it, I realized that it was really different and I was on to something. My boys ate it up and my wife loved it. Me, being the greedy guy that I am, woofed that piece of fish down like a starving doggie that missed his meal the day before. So I had another piece…and did the same with that piece. The flavor crank was the parmigiano reggiano cheese. It added a nice little kick to a subtle piece of seafood that could just have easily been halibut or sea bass. Very easy to hook up. Try it, you will love it.
Roasted Cod with Tomatoes and Parmigiano Bread Crumbs
2 (5 to 7) oz pieces of cod fish
1/4 cup and 1 Tbs of Parmigiano Reggiano cheese grated
1 roma tomato sliced thinly (1/8″)
S&P to taste
3/4 cup of panko (japanese) bread crumbs (I made my own)
3 Tbs of melted butter
zest of half a lemon
2 Tbs of chopped or dried basil
On a sheet pan or in a pan (skillet), place cod skin side down. Drizzle butter all over top of fish, season with S&P. Add lemon zest and then (Optional) add sliced tomatoes on top to cover fish. In a small pan over a medium flame add the bread crumbs and 1 Tbs of butter and allow to turn golden brown, then stir in 1 Tbs of parmigiano reggiano. Do not allow thread crumbs to burn. Sprinkle the rest of the cheese over the fish and then the bread crumbs. Place in a pre heated 425 degree oven and allow to bake for approximately 8 to 9 minutes. When fish flakes after touching…it is ready to remove from the oven. Done. This meal will feed about three peeps with a nice rice pilaf and some steamed veggies. A very easy but tasty meal. Enjoy.